his fresh, colorful seafood salad also makes a terrific appetizer. For a spicier dish, add the jalapeño pepper seeds or use two peppers.
RECIPE 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 onion, finely chopped
1/3 cup fresh cilantro, chopped
1/3 cup avocado, diced and peeled
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
RECIPE METHOD
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.
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.
Recipe reprinted by permission of Cooking Light magazine. All rights reserved.
Rating: 3
from 1 review(s)
100% would make this dish again
Rate this Recipe
See Reviews
Choose from over 12,000 cookbooks
Save $100 on Calphalon Pan
5-pc. Oxo Nonstick Tool Set
New to Cooking.com - Click Here to Rate and Review this Recipe
Nutrition Facts
Yield: 4 servings (serving size: 1 1/2 cups lettuce, about 1 cup salad, and 1 tablespoon coconut)
Facts per Serving
Calories: 223 Fat: 8g Carbohydrates: 16g
Cholesterol: 124mg Sodium: 613mg Protein: 24g
Fiber: 3g % Cal. from Fat: 32% % Cal. from Carbs: 29%
