Coconut Crab and Shrimp Salad

Name: Coconut Crab and Shrimp Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters diced peeled avocado; 1 liters torn Boston lettuce (about 3 small heads); 2 teaspoons extravirgin olive oil; 79 milliliters chopped fresh cilantro; 237 milliliters fresh or frozen corn kernels, thawed (about 2 ears); 1 jalapeño pepper, seeded and chopped; 3 Tbsps fresh lemon juice; 227 grams lump crabmeat, drained and shell pieces removed; 79 milliliters finely chopped onion; 1 teaspoons salt, divided; 227 grams shrimp, peeled and deveined; 59 milliliters flaked sweetened coconut, toasted

Coconut Crab and Shrimp Salad might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 25g of protein, 7g of fat, and a total of 218 calories. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up avocado, torn boston lettuce, corn kernels, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add shrimp and 1/4 teaspoon salt; cook 4 minutes or until shrimp are done, turning once.

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Shrimp

Salt

Remove from the pan. Coarsely chop shrimp.

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Shrimp

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Frying Pan

Combine corn and the next 5 ingredients (through jalapeo) in a medium bowl. Gently stir in the shrimp.

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Shrimp

Corn

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Bowl

Combine juice, oil, and remaining 1/4 teaspoon salt, stirring with a whisk.

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Juice

Salt

Cooking Oil

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Whisk

Drizzle juice mixture over shrimp mixture; toss gently to coat. Divide lettuce among each of 4 plates; top with shrimp mixture.

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Lettuce

Shrimp

Juice

Sprinkle evenly with toasted coconut.

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Coconut

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Frying Pan

Bowl

Whisk

Ingredients

Servings:

79milliliters

diced peeled avocado 1liters

torn Boston lettuce (about 3 small heads)2teaspoons

extravirgin olive oil 79milliliters

chopped fresh cilantro 237milliliters

fresh or frozen corn kernels, thawed (about 2 ears)1

jalapeño pepper, seeded and chopped 3Tbsps

fresh lemon juice 227grams

lump crabmeat, drained and shell pieces removed 79milliliters

finely chopped onion 1teaspoons

salt, divided 227grams

shrimp, peeled and deveined 59milliliters

flaked sweetened coconut, toasted

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Laguna Winery Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.