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Coconut Crab and Shrimp Salad

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.

Ingredients

  • Cooking spray
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon salt, divided
  • 1 cup fresh or frozen corn kernels, thawed (about 2 ears)
  • 1/3 cup finely chopped onion
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup diced peeled avocado
  • 1/2 pound lump crabmeat, drained and shell pieces removed
  • 1 jalapeño pepper, seeded and chopped
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons extravirgin olive oil
  • 6 cups torn Boston lettuce (about 3 small heads)
  • 1/4 cup flaked sweetened coconut, toasted

Nutrition Information

  • calories 223
  • caloriesfromfat 34 %
  • fat 8.5 g
  • satfat 2.2 g
  • monofat 3.6 g
  • polyfat 1.3 g
  • protein 24 g
  • carbohydrate 16 g
  • fiber 3 g
  • cholesterol 124 mg
  • iron 3 mg
  • sodium 613 mg
  • calcium 94 mg

How to Make It

  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.

  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.