Yield
4 servings (serving size: 1 1/2 cups lettuce, about 1 cup salad, and 1 tablespoon coconut)

This fresh, colorful seafood salad also makes a terrific appetizer. For a spicier dish, add the jalapeño pepper seeds or use two peppers. Total time: 45 minutes.

How to Make It

Step 1

Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and 1/4 teaspoon salt; cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp.

Step 2

Combine corn and the next 5 ingredients (through jalapeño) in a medium bowl. Gently stir in the shrimp. Combine juice, oil, and remaining 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss gently to coat. Divide lettuce among each of 4 plates; top with shrimp mixture. Sprinkle evenly with toasted coconut.

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