Coconut Crab And Shrimp Salad
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon salt, divided
1 cup fresh or frozen corn kernels, thawed
1/3 cup onion, finely chopped
1/3 cup fresh cilantro, chopped
1/3 cup avocado, diced and peeled
1/2 pound lump crab meat, drained and shell pieces removed
1 jalapeno pepper, seeded and chopped
3 tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
6 cups torn Boston Bibb lettuce
1/4 cup flaked sweetened coconut, toasted
Directions:
Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and 1/4 teaspoon salt. Cook for 4 minutes or until shrimp is done, turning once. Remove from pan. Coarsely chop shrimp.
Combine corn and the next 5 ingredients (through jalapeno) in a medium bowl. Gently stir in 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 individual salad plate. Top with shrimp mixture. Sprinkle evenly with toasted coconut.
Recipe Location: https://www.cdkitchen.com/recipes/recs/667/Coconut-Crab-And-Shrimp-Salad94643.shtml
Recipe ID: 65516
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