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Antigua and Barbuda Seafood Salad
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5 from 1 vote

Antigua and Barbuda Caribbean Seafood Salad

This Caribbean Seafood Salad from Antigua and Barbuda combines fresh, island ingredients to create a refreshing, delicious, fast, and healthy dinner! 
Course dinner
Cuisine antiguan, Caribbean
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 400kcal


  • 1 head Boston lettuce washed, dried, and ripped into bite-sized pieces
  • ½ lb crab claw meat
  • ½ lb sea scallops
  • 10 jumbo cocktail shrimp
  • 1 sweet potato boiled and diced
  • ½ large ripe papaya peeled, seeded, and diced
  • 1 avocado peeled, pitted, and diced
  • 1 lemon sliced
  • ¼ cup pumpkin seeds


  • ¼ cup olive oil
  • 2 tbsp lime juice
  • 4 green onions minced
  • ½ tsp ground ginger
  • ¼ tsp cinnamon
  • 1 tsp brown sugar optional
  • Salt and black pepper to taste


  • Fill a pot with water and lemon slices. Bring to a boil and add the scallops until cooked through. This should be very quick, only until they lose their translucence and turn opaque, then run them under cold water to cool. 
    Note: For purposes of authenticity, the scallops in this recipe are boiled. However, boiling scallops doesn't normally accentuate their flavor, so you can also pan sear them in olive oil and then chill them before adding to the salad. 
  • Combine the dressing ingredients together.
  • Assemble the seafood and produce over a bed of lettuce, and drizzle with dressing. Enjoy! 


Recipe copyright The Foreign Fork. For educational or personal use only. 


Serving: 1serving | Calories: 400kcal | Carbohydrates: 28g | Protein: 22g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 742mg | Potassium: 956mg | Fiber: 8g | Sugar: 8g | Vitamin A: 9945IU | Vitamin C: 54mg | Calcium: 97mg | Iron: 3mg