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Thursday, July 05, 2007

another foray into booty-tightening bounty

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To me, one of the best parts about eating healthy food is that you FEEL so much healthier just because you ate it. There's no guilt, no heaviness, no lethargy.....just protein-driven energy. Which is fabulous.

This would have been another excellent patio candidate, except the weather really wasn't cooperating yesterday...so I will confess to eating in front of the computer while hubs was downstairs working out. The less-than-desirable locale of the meal did not, however, impede its deliciousness.

Nor did the fact that I ate my leftovers in front of the computer for lunch today. Nope, this was great, relatively quick and simple and oh-so-tasty. Last night, we had a crab and shrimp salad, topped with toasted coconut and served on a bed of lettuce....it was filled with yummy things like lemon juice, garlic, corn, avocado and more coriander. No complaints from me. No complaints from hubs.

And definitely no complaints at the morning weigh-in....I'm back down to where I was BEFORE I started last weekend. So that's a good thing. Here's to continuing the downward spiral......this is yet another recipe that has been pinched and tweaked from www.cookinglight.com . Yum-o.

Crab and Shrimp Salad with Toasted Coconut
Ingredients

1 pound medium shrimp, peeled and deveined
1 t lemon pepper (salt-free)
1 minced shallot
1 cup fresh or frozen corn kernels, thawed (about 2 ears)
1/3 cup finely chopped onion
1-2 cloves minced garlic
1/3 cup chopped fresh cilantro
1 diced peeled avocado
1/2 pound lump crabmeat, drained and shell pieces removed (I am a cheapskate and used imitation crab - it's fine here!)
1 jalapeño pepper, seeded and chopped (don't seed it!)
3 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
1/4 t sea salt
6 cups torn Boston lettuce (about 3 small heads)
1/4 cup flaked sweetened coconut, toasted


Preparation
1. Heat a medium nonstick skillet over medium-high heat. Add shrimp, lemon pepper and minced shallot (I used no oil and it was fine - use cooking spray if your'e worried).

shrimpies for my salad

2. Cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp.

3. Combine corn and the next 6 ingredients (through jalapeño) in a medium bowl. Gently stir in the shrimp. Mmmmmmmmmmmm....avocado.....

avocado is good for ya

4. Combine juice, oil, and 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss gently to coat.

salad ingredients

5. Divide lettuce among each of 5 plates; top with shrimp mixture. Sprinkle evenly with toasted coconut (to toast coconut, just put it in a dry skillet over medium high heat and stir regularly until it is brown and toasty....resist the temptation to eat it all!).

tasty salad on a bed of lettuce with toasted coconut

Yield 5 servings (serving size: 1 1/2 cups lettuce, about 1 cup salad, and 1 tablespoon coconut)

Nutritional Information
CALORIES 223(34% from fat); FAT 8.5g (sat 2.2g,mono 3.6g,poly 1.3g); PROTEIN 24g; CHOLESTEROL 124mg; CALCIUM 94mg; SODIUM 613mg; FIBER 3g; IRON 3mg; CARBOHYDRATE 16g

Thanks so much for reading and don't feel shy - leave some feedback or comments! :)

6 comments:

Anonymous said...

No shellfish for me - otherwise anything with coconut would definitely win me over! But you asked for comments so I thought it was about time that I pop in to say I love, love, love your site and visit it daily since I discovered it a few weeks ago. We're sans-kitchen for a few weeks but after that I'll be trying many of your dishes!!

Janet said...

This looks lovely! FYI (I have just embarked on a booty-tightening mission myself, so this will be perfect) and the best part is I love coconut, and my husband hates it, so I can just leave it off his! Thanks Leslie!

Anonymous said...

THANKS!!! Now I know what I'm making for my girls night in tomorrow evening! Sis hates coconut, but will leave it off her's...her loss!! AND, I have Shrimp in my freezer and a can of Crabmeat in my cupboard...perfect for my 'clean out the pantry/freezer' frenzy that I'm on!

Lesley

CreditCook said...

Thank you for another wonderful receipe! I'm having a small family get-togethere this weekedn and I know what I will make!

DaleAndAl said...

i used to be on weddingbells and was checking in there after a long hiatus and saw your post about the strawberry article - i'm so glad that i did! :) i've since tried this recipe, as well as your bean/sweet potato burrito, and a tofu curry - all have been deeelish!! and love your commentary and pics. great site!!

Anonymous said...

Love love love this! I did not have a jalapeno, so I substituted some tomatillo salsa and it was yummy!

- Morgan

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