Tex-Mex Shrimp-and-Corn Salad

June 2009
Tex-Mex Shrimp-and-Corn Salad

by 2 people

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Makes: 4 servings

Prep: 20 mins

  • 2 ears corn, kernels scraped off
  • 1 12 ounce bag  frozen cooked medium shrimp -- thawed, peeled and patted dry
  • 1 English cucumber, halved lengthwise and thinly sliced
  • 3 tomatoes, cut into thin wedges
  • 3 scallions, trimmed and thinly sliced crosswise
  • 1/3 cup store-bought ranch salad dressing
  • 2 tablespoons fresh lime juice
  • 2 romaine hearts, torn into bite-size pieces
  • 3 cups crushed tortilla chips
  • 4 ounces pepper Jack cheese, shredded (about 1 cup)
  1. In a large bowl, toss together the corn kernels, shrimp, cucumber, tomatoes, scallions, ranch dressing and lime juice. Add the romaine, chips and cheese and toss again.
Tip Spice it up
  • Whisk together the ranch dressing with 1 tablespoon hot sauce for a Buffalo-style salad dressing.