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Coconut Crab and Shrimp Salad

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Coconut Crab and Shrimp Salad

Recipe by: Cooking Light magazine.

Ingredients

  • 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 jalape

Instructions

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 jalape
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