Coconut Seafood Tossed Salad

By Tonya_Speed

NUTRITION per serving: 234 Calories; 8g Fat; 25g Protein; 17g Carbohydrate; 3g Dietary Fiber; 131mg Cholesterol; 288mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat. Points: 5

Ingredients

• Water/oil mixture
• 1/2 pound medium shrimp, peeled and deveined
• 1 cup frozen whole kernel corn, thawed
• 1/3 cup finely chopped onion
• 1/3 cup chopped fresh cilantro
• 1/3 cup peeled, diced avocado
• 1/2 pound lump crabmeat, drained and shell pieces removed
• 1 jalapeno pepper, seeded and chopped
• 3 tablespoons lemon juice
• 2 teaspoons olive oil
• 6 cups torn Romaine lettuce
• 1/4 cup flaked, sweetened coconut, toasted

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Coat a medium skillet with water/oil mixture over medium-high heat; add shrimp and cook for 4 minutes or until done, turning once. Remove from pan and coarsely chop. In a medium bowl, combine corn and next 5 ingredients (onion through jalapeno); gently stir in shrimp. In a small bowl, whisk together lemon juice and olive oil; drizzle over shrimp mixture and toss gently to coat. Divide lettuce among dinner plates, top with shrimp mixture and sprinkle with toasted coconut.

SERVING SUGGESTION: Sliced cucumber on the side; add sesame bread sticks.
GLUTEN FREE: No changes necessary.