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+ servings

Summer Corn Salad with Poached Shrimp

This Summer Corn Salad is topped with delicate Poached Shrimp and a lime dressing. The perfect lunch to take to work or on a picnic!
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Lunch
Cuisine American
Servings 4 servings


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!