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Taste of the Tides
Coconut Shrimp and Crab Salad
Recipe provided by Jane Wilkinson-Bunch Southern Lovin' in the Oven Recipes and More Daily
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This healthy & colorful seafood salad also makes a terrific appetizer. Add the jalapeño pepper seeds or use two peppers for more spice and kick. Remember to catch it yourself or support your local seafood market!
INGREDIENTS Cooking spray ½ pound medium shrimp, peeled and deveined ½ teaspoon salt, divided 1 cup fresh or frozen corn kernels, thawed (about 2 ears) ⅓ cup finely chopped onion ⅓ cup chopped fresh cilantro ⅓ cup diced peeled avocado ½ pound lump crabmeat, drained and shell pieces removed 1 jalapeño pepper, seeded and chopped 3 tablespoons fresh lemon juice 2 teaspoons extra virgin olive oil 6 cups torn Boston lettuce (about 3 small heads) ¼ 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 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 and serve.
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Attention Coastal Cooks and Chefs! Have a recipe featuring local seafood you'd like to share? Reach out to us! amy@southerntidesmagazine.com
