Shrimp, Lobster, and Jicama Salad
Shrimp, Lobster, and Jicama Salad is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBuild a medium-hot fire in a charcoal grill, or heat a gas grill to high.
If using shell-on shrimp, use small scissors to cut shells along the curved backs.
Remove veins, keeping shells intact.
Place shrimp and lobster in a large bowl; drizzle with 2 tablespoons oil and season with salt.
Mix onion and 2 tablespoons lime juice in a small bowl.
Grill shrimp until just opaque in center, 2-3 minutes per side.
Transfer to a large plate.
Grill lobster tails, flesh side down, until slightly charred, 1-2 minutes.
Turn flesh side up and grill until just opaque in center, about 5 minutes longer.
Add lobster tails to plate with shrimp and let rest for 5-10 minutes.
Remove lobster meat from shells; discard shells.
Cut lobster into 1" pieces.
Drain red onion; place in a large bowl.
Add 3 tablespoons lime juice, 2 tablespoons oil, jicama, greens, tomatillos, and 1 cup cilantro.
Season with salt and more lime juice, if desired.
Add seafood; toss to coat.
Drizzle Ancho Chile Oil over; garnish with cilantro.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.