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Shrimp and Corn Salad

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Fresh corn and shrimp are the stars of this salad with a hint of tex-mex.



  • 2 ears corn, kernals cut off
  • 12 oz cooked shrimp
  • 1 English cucumber, halved lengthwise then cut into half-moons
  • 3 tomatoes, cut into wedges
  • 3 scallions, sliced
  • 1/3 cup ranch dressing
  • 2 tablespoons fresh lime juice
  • 2 romaine hearts, torn into bite sized pieces
  • 3 cups crushed tortilla chips
  • 4 oz pepper jack cheese, shredded


  1. In a large bowl, combine the corn, shrimp, cucumber, tomatoes, scallions, ranch and lime juice. Toss to combine.
  2. Add in the romaine, tortilla chips and cheese and toss again.
  3. —————————-
  4. slightly adapted from Every Day with Rachael Ray June/July 2009