Prawns, Lobster, and Jicama Salad

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant lobster and prawn salad with crunchy jicama is a sophisticated yet simple seafood dish, perfect for alfresco dining. By grilling the shellfish, you introduce a delicate smokiness that contrasts beautifully with the zesty lime dressing and the crisp texture of the jicama and tomatillos. It is a refreshing, light choice that celebrates high-quality ingredients with minimal fuss, making it an ideal centrepiece for a summer lunch.

As a diabetes-friendly recipe, this salad is naturally low in carbohydrates while being rich in lean protein and heart-healthy fats from the olive oil. The inclusion of peppery watercress and fresh coriander adds a depth of flavour without the need for sugary dressings. Serve it immediately while the seafood is still slightly warm for the best possible texture and a truly professional finish.

Ingredients for Prawns, Lobster, and Jicama Salad

450g large shell-on or peeled prawns
4 lobster tails (about 900g total), halved lengthwise
4 cucharadas de aceite de oliva, divididas
Sal kosher
40g thinly sliced red onion
80ml (or more) fresh lime juice, divided
475ml 3x1/4x1/4" pieces peeled jicama (from one 450g jicama)
2 cups hardy greens, such as purslane or watercress sprigs, with tender stems
300g thinly sliced tomatillos or small green tomatoes (about 8 medium)
1 cup fresh coriander leaves with tender stems plus more for garnish
2 tablespoons Ancho Chilli Oil or store-bought chilli oil

How to make Prawns, Lobster, and Jicama Salad

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If using shell-on prawns, use small scissors to cut shells along the curved backs. Remove veins, keeping shells intact. Place prawns 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 prawns until just opaque in centre, 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 centre, about 5 minutes longer. Add lobster tails to plate with prawns 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 45ml lime juice, 2 tablespoons oil, jicama, greens, tomatillos, and 1 cup coriander. Season with salt and more lime juice, if desired. Add seafood; toss to coat. Drizzle Ancho Chilli Oil over; garnish with coriander.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.