- Calories 223
- Caloriesfromfat 34%
- Fat 8.5g
- Satfat 2.2g
- Monofat 3.6g
- Polyfat 1.3g
- Protein 24g
- Carbohydrate 16g
- Fiber 3g
- Cholesterol 124mg
- Iron 3mg
- Sodium 613mg
- Calcium 94mg
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.
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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shortfuse's Review
It was average
SandiFrank's Review
Wonderful taste and easy to make!
Nicole M's Review
I made this for a "girls get together" and everyone wanted the recipe. I presented it as an appetizer, but it would work great as a light main dish during the summer. I used real crab over the imitation. I will serve it again, as it was a hit among picky palates.
Heidelind1's Review
I thought this was ok, but not amazing. Good enough for a casual lunch, but that's about it.
FoodieBurgh's Review
Great, fast recipe! I used imitation crab and pre-cooked shrimp for cheaper, easier version. Also, for a more ceviche-like dish, I used an entire lemon, and let it sit in the fridge for a couple hours (don't add avocado until the end if you do this). Omitted coconut and oil and will use one more jalapeno next time. Used bagged mixed lettuce with great results. My seafood skeptic boyfriend loved it two days in a row!
ktrader's Review
excellent flavor!
crowd pleaser!
lnldaniel's Review