Summer Corn Salad with Poached Shrimp 

Prep Time: 10 minutes | Cook Time: 5 minutes



  • For The Shrimp
  • 1 lemon, halved
  • 1 tsp black peppercorns
  • 1 bay leaf
  • 1 lb. raw peeled and deveined large shrimp
  • For The Salad
  • 3 cups arugula
  • 2 large avocados, pitted and diced
  • 2 cups cherry or grape tomatoes, halved
  • 2 cups cooked quinoa
  • 2 cups frozen corn, cooked according to package
  • 1 Tbsp lime juice
  • 1/2 tsp salt
  • 2 Tbsp minced basil
  • 3 Tbsp olive oil


For The Shrimp

In a large pot add the lemon, black peppercorns, bay leaf, and enough water to cover the shrimp. Bring to a boil. Add shrimp and immediately take off the heat. Cover and let shrimp cook until tender and pink, about 10 minutes. Transfer to an ice bath until chilled.

For The Salad

In large salad bowl toss together arugula, avocado, tomatoes, quinoa, corn, and shrimp Set aside.

In a smaller bowl whisk together lime juice, salt, and minced basil. Gradually pour in oil while whisking. Pour into salad bowl and toss together. Serve.


We tossed all of the salad ingredients together but you can always arrange them nicely on the arugula.

We like poaching our shrimp this way because it gently poaches the shrimp and rarely overcooks them.

Perfect Pairing

This summer salad deserves a summertime drink!