Wednesday, July 15, 2009

Two Yummy Shrimp Salad Recipes And A New Snack...

Coconut Crab and Shrimp Salad

I'm really sorry we didn't take pictures of this salad last night after I prepared it....this photo does not do it justice! I used frozen shrimp and imitation crab meat....told Dick it was the poor man's version....sure didn't taste poor though. Next time I make this dish, I will use fresh shrimp and crab meat and
make it special.

Since I used frozen shrimp I skipped the first step...just ran the shrimp under water to thaw and then chop. This recipe uses half an avocado, so I used the other half to make guacamole...served it with tortilla chips which Dick used to scope up the leftovers. Yum!

Fresh, light, so easy to make. 4 stars!

4 servings (serving size: 1 1/2 cups lettuce, about 1 cup salad, and 1 tablespoon coconut)

Cooking spray
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 finely chopped onion
1/3 cup chopped fresh cilantro
1/3 cup diced peeled avocado
1/2 pound lump crabmeat, drained and shell pieces removed
1 jalapeño pepper, seeded and chopped
3 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
6 cups torn Boston lettuce (about 3 small heads)
1/4 cup flaked sweetened coconut, toasted

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.

Nutritional Information

Calories: 223 (34% from fat)
Fat: 8.5g (sat 2.2g,mono 3.6g,poly 1.3g)
Protein: 24g
Carbohydrate: 16g
Fiber: 3g
Cholesterol: 124mg
Iron: 3mg
Sodium: 613mg
Calcium: 94mg
Julianna Grimes Bottcher, Cooking Light, OCTOBER 2005

Shrimp, Bacon and Avocado Salad

Found this awesome blog

All her recipes are original.

To see the recipe....

Shrimp, Bacon and Avocado Salad

If you use center cut bacon and low fat mayo in this recipe that would really cut down on the calories.

Shared via AddThis (I need to find out how to add this to my blog!)

Found a new snack
Ritz Crackerfuls
3 grams of fiber
130 calories..2 grams saturated fat
Really, really good


JennyMac said...

These look SO good. What great ideas.

Anonymous said...

Tried the bacon, avacado and shrimp salad last night and it was YUMMO! I'll be doing the coconut shrimp next week, so I'll let you know how that turns out.

Thanks for sharing!