Coconut Crab and Shrimp Salad

Coconut Crab and Shrimp Salad Recipe
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

Julianna Grimes Bottcher,

October 2005
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