Coconut Crab and Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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