Coconut Crab and Shrimp Salad

Coconut Crab and Shrimp Salad
Photo by


  • 1 cup fresh or frozen corn kernels, thawed (about 2 ears)
  • ½ pound medium shrimp, peeled and deveined
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup diced peeled avocado
  • 1/3 cup finely chopped onion
  • ½ teaspoon salt, divided
  • 6 cups torn Boston lettuce (about 3 small heads)
  • + 6 more ingredients
    • 2 teaspoons extravirgin olive oil
    • 3 tablespoons fresh lemon juice
    • 1 jalapeño pepper, seeded and chopped
    • ¼ cup flaked sweetened coconut, toasted
    • ½ pound lump crabmeat, drained and shell pieces removed
    • Cooking spray

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. Gentl...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network