Best 10 Shrimp Corn And Red Pepper Salad Sandwiches Recipes

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Shrimp corn and red pepper salad sandwiches are a delicious and easy-to-make summer meal. They're perfect for a light lunch or dinner, and they can be made with fresh or frozen shrimp. The combination of sweet corn, crunchy red peppers, and tangy dressing makes for a flavor-packed sandwich that's sure to please everyone.

Here are our top 10 tried and tested recipes!

SHRIMP, CORN, AND RED PEPPER SALAD SANDWICHES



Shrimp, Corn, and Red Pepper Salad Sandwiches image

Categories     Sandwich     Pepper     Shrimp     Corn     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 large ear of corn, husked
1 1/2 cups cooked peeled tiny shrimp (such as bay shrimp; about 10 ounces)
1 cup diced red bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped green onion
4 teaspoons fresh lime juice
1 teaspoon grated lime peel
1/2 teaspoon hot pepper sauce
2 tablespoons mayonnaise
6 3- to 4-inch-diameter egg-bread rolls, cut horizontally almost in half

Steps:

  • Cook corn in pot of boiling salted water 3 minutes. Drain; cool. Cut kernels off cob. Place corn kernels in medium bowl. Add shrimp, bell pepper, cilantro, green onion, lime juice, lime peel, and hot pepper sauce; toss to blend. Mix in mayonnaise. Season salad with salt and pepper. (Can be made 1 day ahead. Chill.)
  • Pull some bread out of each roll half, hollowing out slightly. Divide salad among rolls and serve.

EDDIE'S GRILLED SHRIMP AND ROASTED RED PEPPER SALAD



Eddie's Grilled Shrimp and Roasted Red Pepper Salad image

Provided by Eddie Jackson

Time 40m

Yield 10 servings

Number Of Ingredients 11

Two 12-ounce jars roasted red peppers
Zest and juice of 1 lemon
5 cloves garlic
1/2 bunch green onions, chopped, plus more for topping
1 tablespoon olive oil, plus for oiling the grill grates
1 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined
4 cups arugula, for plating
4 cups mixed greens, for plating
One 12-ounce brick feta cheese, cut into 1-inch cubes

Steps:

  • In a food processor or blender, combine the roasted peppers, lemon zest and juice, garlic, green onions, olive oil, crushed red pepper and some salt and black pepper. Pulse until well combined.
  • Pour half of the marinade over the shrimp and toss well. If desired, marinate the shrimp in the refrigerator for up to 30 minutes.
  • Prepare a grill or grill pan for medium-high heat. Oil the grill grates.
  • Remove the shrimp from the marinade and transfer to the grill. Grill on both sides until cooked through, about 2 minutes per side; the shrimp should be pink and firm.
  • Transfer the remaining marinade to a saucepan with 1/4 cup water. Bring to a boil, then lower to a simmer; cook until slightly thickened, about 5 minutes.
  • To serve: Make a small salad with arugula and mixed greens in the center of each plate. Top with grilled shrimp, and drizzle over the sauce. Scatter feta cheese and green onions over the top.

LATIN SHRIMP, RICE AND CORN SALAD



Latin Shrimp, Rice and Corn Salad image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 3/4 cups salted water
1 cup long grain "aromatic rice" like Texmati
1/2 cup olive oil
4 to 6 tablespoons fresh lime juice
1 teaspoon cumin powder
Salt
1 to 2 fresh jalapeno peppers, seeded and finely minced
1 package (10 ounces)frozen corn kernels, thawed
1 small red, and yellow bell pepper, seeded and cut into 1/4-inch dice
1/2 cup pimento stuffed green Spanish olives, chopped
2 tomatoes, seeded and cut into 1/2inch dice
12 large cooked shrimp, halved along the back
1/2 cup (packed) cilantro, chopped
Mesclun lettuce, washed
1/2 cup pitted jumbo ripe black olives, slivered

Steps:

  • Bring the salted water to a boil. Add the rice, cover and simmer over low heat for 12 to 15 minutes or until just done. Immediately drain the rice when tender, rinse under cold water to stop the cooking process and drain again. Pat dry and set aside until later.
  • In the bottom of a mixing bowl stir together the olive oil, lime juice, cumin, salt and jalapeno peppers. Add the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning.
  • In a separate mixing bowl combine the tomatoes with the shrimp and cilantro.
  • On each dinner plate arrange a bed of lettuce. Center rice and corn salad over the top. Place the shrimp in the center and garnish with black olives.

SHRIMP SALAD SANDWICH WITH RED CHILLI MAYONNAISE



Shrimp Salad Sandwich With Red Chilli Mayonnaise image

Make and share this Shrimp Salad Sandwich With Red Chilli Mayonnaise recipe from Food.com.

Provided by Manami

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup Hellmann's mayonnaise (or whatever your choice of mayonnaise)
2 tablespoons dried ancho chile powder
2 teaspoons fresh lime juice
1 teaspoon lime zest
1/4 cup chopped cilantro
salt
fresh ground black pepper
1 lb cooked shrimp, each shrimp cut into 3 pieces (21 to 24 shrimp per pound)
1/2 cup finely diced celery
1/4 cup finely diced red onion
1 cup red chili mayonnaise (or more)
salt
fresh ground black pepper
1 -2 pinch crushed red pepper flakes
8 ciabatta rolls, sliced 3/4 of the way through or 8 hamburger buns
8 tablespoons unsalted butter, softened
blue corn chips or parmesan pita chips, crumbled
avocado, slices (for garnish)

Steps:

  • TO MAKE CHILI MAYONNAISE:.
  • Whisk together all ingredients in a small bowl, cover and refrigerate for at least 30 minutes to allow flavors to meld.
  • TO MAKE SHRIMP SALAD:.
  • Combine the shrimp, celery and red onion in a large bowl.
  • Add the red chili mayonnaise and gently fold to combine, seasoning with salt, pepper & crushed red pepper flakes.
  • *Can be made up to 8 hours in advance and stored covered in the refrigerator.
  • TO MAKE SANDWICH:.
  • Heat a grill, grill pan or preheat the broiler.
  • Butter both sides of each roll and season with salt and pepper.
  • Grill butter side down or broil butter side up until lightly golden brown.
  • Divide the shrimp salad among the rolls and top with some of the blue corn chips.

Nutrition Facts : Calories 792.7, Fat 64.2, SaturatedFat 20.8, Cholesterol 312.6, Sodium 1141.2, Carbohydrate 31.8, Fiber 1.7, Sugar 8.5, Protein 25.7

GRILLED SHRIMP, RED PEPPER AND CORN SALAD



Grilled Shrimp, Red Pepper and Corn Salad image

Provided by Moira Hodgson

Categories     salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound jumbo shrimp, peeled and deveined
Coarse sea salt and freshly ground pepper to taste
3 tablespoons vegetable or light olive oil
2 red bell peppers, seeded and chopped
3 ears of corn
3 scallions, sliced
1/4 cup cilantro leaves
Juice of 1 lime
1 jalapeno chili, seeded and minced
1 clove garlic, minced (green part removed)
Few drops of Tabasco sauce (as needed)
2 ripe avocados, peeled, pitted and sliced
Sprigs of cilantro to garnish
1 lime, quartered

Steps:

  • Preheat grill or broiler. Season the shrimp with salt and pepper to taste, and sprinkle them with a tablespoon of oil. Seed and devein the peppers, and cut them into quarters. Grill the shrimp until they are lightly charred and barely cooked (about a minute and a half on each side). Cool.
  • Meanwhile, put the peppers skin side down on the grill and char them. Put them in a paper bag for a few minutes; then scrape off their skins. Chop the shrimp and peppers into half-inch pieces. Set aside.
  • Shuck the corn and scrape off the kernels with a sharp knife. Put the corn in a bowl with the scallions. Add the cilantro leaves, lime juice, chili, garlic, Tabasco and remaining oil. Mix well. Add the shrimp and peppers and toss. Correct seasoning, adding more lime juice if necessary.
  • Divide the avocado slices among four plates, fanning them out to one side. Spoon the shrimp and corn salad next to the avocado, and garnish with cilantro and a lime quarter.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 21 grams, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 997 milligrams, Sugar 8 grams, TransFat 0 grams

GRILLED CORN AND SHRIMP SALAD



Grilled Corn and Shrimp Salad image

Categories     Salad     Quick & Easy     Backyard BBQ     Shrimp     Corn     Grill     Grill/Barbecue     Watercress     Gourmet

Yield Serves 6

Number Of Ingredients 9

6 ears of corn
1/3 cup olive oil plus additional for brushing the corn and the shrimp
1 pound medium shrimp (about 25), shelled and deveined
1 red onion, chopped fine
1 large fresh jalapeño chili including the seeds, minced (wear rubber gloves)
1/3 cup loosely packed fresh coriander, chopped fine
3 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
2 bunches of watercress, rinsed well, spun dry, and coarse stems discarded

Steps:

  • Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander
  • In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.

BARLEY, SHRIMP, AND CORN SALAD



Barley, Shrimp, and Corn Salad image

A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.

Provided by GERALD GALLOWAY

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h5m

Yield 4

Number Of Ingredients 13

1 cup barley
2 ½ cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
½ cup diced green bell pepper
½ cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
¼ cup fresh lemon juice
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
  • Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
  • In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.

Nutrition Facts : Calories 486.6 calories, Carbohydrate 55.7 g, Cholesterol 221.3 mg, Fat 16.6 g, Fiber 11.3 g, Protein 32.7 g, SaturatedFat 2.5 g, Sodium 557.3 mg, Sugar 5.1 g

SHRIMP AND CORN SALAD



Shrimp and Corn Salad image

From RealSimple. I make this in huge batches and eat on it for days! It's so good on top of a little arugula with goat cheese. I sometimes use chicken and pine nuts instead of shrimp and pumpkin seeds--sort of sub out according to what I have around.

Provided by Sayster

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups corn kernels (from 3 ears)
1 pint cherry tomatoes, quartered
1 small jicama, cut into thin strips (optional)
1 lb peeled and deveined large cooked shrimp
1/2 cup shelled roasted pumpkin seeds
6 scallions, thinly sliced (white and light green parts)
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon ground cumin
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions.
  • In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.
  • It's good cold or at room temperature.

Nutrition Facts : Calories 174.9, Fat 6.7, SaturatedFat 1.2, Cholesterol 110.5, Sodium 297.6, Carbohydrate 15.1, Fiber 2.1, Sugar 3.5, Protein 15.9

CORN AND SHRIMP SALAD



Corn and Shrimp Salad image

"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound cooked medium shrimp, peeled and deveined
1-1/3 cups fresh or frozen corn
1/2 cup chopped sweet red pepper
1/2 cup chopped green onions
1 tablespoon cider vinegar
1 tablespoon canola oil
1/2 teaspoon minced fresh basil
1/2 teaspoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt
Dash cayenne pepper

Steps:

  • In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 300 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 471mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

CORN AND ROASTED RED PEPPER SALAD



Corn and Roasted Red Pepper Salad image

This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.

Provided by unsane1047

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

4 cups frozen corn
1 ½ cups pomegranate-infused red wine vinegar
1 cup roasted red peppers, drained and chopped
2 tablespoons dried cilantro
1 ½ tablespoons white sugar
1 tablespoon olive oil
1 tablespoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon chili powder
¼ teaspoon ground ginger

Steps:

  • Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 55 g, Fat 5.6 g, Fiber 5 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 210.5 mg, Sugar 23.3 g

Tips:

  • Prep the Ingredients: Before you start assembling the salad sandwiches, make sure all the ingredients are prepped and ready to go. This includes cooking the shrimp, roasting the corn, and chopping the red pepper and avocado.
  • Use Fresh and High-Quality Ingredients: The quality of your ingredients will greatly impact the taste of your salad sandwiches. Opt for fresh and high-quality shrimp, corn, red peppers, and avocado.
  • Cook the Shrimp Properly: Overcooked shrimp can become tough and rubbery. Cook the shrimp just until they turn pink and opaque. Do not overcook.
  • Roast the Corn: Roasting the corn adds a delicious smoky flavor to the salad. You can roast the corn in the oven or on the grill.
  • Chop the Red Pepper and Avocado Evenly: This will help ensure that each bite of your salad sandwich has a good balance of flavors and textures.
  • Use a Good-Quality Mayonnaise: The mayonnaise is a key ingredient in the salad dressing, so make sure to use a good-quality mayonnaise that you enjoy the taste of.
  • Season the Salad Dressing to Taste: The salad dressing should be flavorful and slightly tangy. Adjust the amount of lemon juice, salt, and pepper to your personal preference.

Conclusion:

These shrimp, corn, and red pepper salad sandwiches are a delicious and refreshing meal that are perfect for summer picnics, potlucks, or light lunches. They are packed with flavor and nutrients, and the avocado adds a creamy and satisfying touch. With a little bit of planning and preparation, you can have these sandwiches ready to enjoy in no time. So next time you're looking for a quick and easy meal that is sure to please everyone, give these shrimp, corn, and red pepper salad sandwiches a try.

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