Coconut Crab and Shrimp Salad

7 Reviews
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4 servings (serving size: 1 1/2 cups lettuce, about 1 cup salad, and 1 tablespoon coconut)
By Julianna Grimes Bottcher
October 2005
RECIPE BY Cooking Light

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

Nutritional Information

  • 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

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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Ratings & Reviews

lnldaniel's Review

Nicole M
February 27, 2013
We made this salad as a meal and served with the Potato, Mushroom, and Leek Croquettes receipe from Cooking Light. The two really complimented each other. I would add slightly more lemon juice and avocado next time. We used real crab, and all fresh ingredients which made a huge impact.This would be a great summer picnic receipe as you could make ahead of time. Your tastebuds will jump for joy!

shortfuse's Review

SandiFrank
January 19, 2012
It was average

SandiFrank's Review

lnldaniel
July 14, 2010
Wonderful taste and easy to make!

Nicole M's Review

shortfuse
February 05, 2010
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

FoodieBurgh
November 07, 2009
I thought this was ok, but not amazing. Good enough for a casual lunch, but that's about it.

FoodieBurgh's Review

ktrader
February 08, 2009
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

Heidelind1
January 11, 2009
excellent flavor! crowd pleaser!