Coconut Crab and Shrimp Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 34%
  • Fat: 8.5g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 24g
  • Carbohydrate: 16g
  • Fiber: 3g
  • Cholesterol: 124mg
  • Iron: 3mg
  • Sodium: 613mg
  • Calcium: 94mg

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

  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.
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