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Shrimp, Lobster, and Jicama Salad

Shrimp, Lobster, and Jicama Salad Recipe

  • 1 pound large shell-on or peeled shrimp
  • 4 lobster tails (about 2 pounds total), halved lengthwise
  • 4 tablespoons olive oil, divided
  • Kosher salt
  • 1/4 cup thinly sliced red onion
  • 5 tablespoons (or more) fresh lime juice, divided
  • 2 cups 3x1/4x1/4" pieces peeled jicama (from one 1-pound jicama)
  • 2 cups hardy greens, such as purslane or watercress sprigs, with tender stems
  • 2 cups thinly sliced tomatillos or small green tomatoes (about 8 medium)
  • 1 cup fresh cilantro leaves with tender stems plus more for garnish
  • 2 tablespoons
  • or store-bought chili oil
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