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Shrimp Corn and Tomato Basil Summer Salad Recipe


My kids have only one day left of school, and I am ready to break into my summer recipe box. I started tonight by making this amazing shrimp corn and tomato basil summer salad, and the kids loved every bite of this fresh salad. I added some italian sausage when making it tonight but next time I would recommend keeping it out, and just sticking to the shrimp. The recipe takes less than 10 minutes to make, and after an afternoon playing in the water my kids loved the freshest of it.


  • 1 package of defrosted shrimp
  • 1 can of drained corn
  • 1/3 cup of chopped green onions
  • 1 Tbl. of chopped garlic
  • 1/2 teaspoon of salt
  • 3 Italian sausages (optional)
  • 1/2 cup of basil
  • 12 cherry tomatoes (diced)
  • 2 Tbl. of olive oil
  • 2 tea. lemon rind
  • Juice from 1/2 lemon


In a bowl combine shrimp, corn, green onions, and salt


Heat olive oil in a dutch oven or deep sauce pan for about 1-2 minutes. Then add the shrimp mixture, and cook until the shrimp is no longer pink (about 5-10 minutes)


Cut the tomatoes in 1/2 and then add all the remaining ingredients to the cooked shrimp mixture




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