Coconut Crab And Shrimp Salad Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

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