Mexican Shellfish Salad Recipe


Mexican Shellfish SaladRecipe: Mexican Shrimp & Lobster Salad


  • 12 shrimp, peeled and deveined
  • 2 lobster tails (optional)
  • 1 red bell pepper, halved and cleaned
  • red onion to taste
  • 1 avocado, halved
  • 1 head romaine lettuce, roughly chopped
  • cherry or grape tomatoes, halved
  • 1 egg yolk
  • 1 tbsp extra virgin olive oil
  • 4-6 cloves of garlic, minced or made into paste
  • 1/2 jalapeño, minced
  • 1/4 cup lime juice
  • lime zest (if using fresh lime juice)
  • cilantro
  • salt and pepper


  1. For best results, make the dressing ahead of time so the flavors can blend. Mix the garlic, jalapeño, yolk, olive oil, and lime juice. Adjust lime juice to your taste.
  2. Place the bell pepper halves on the grill over medium-low heat. Allow to cook until soft and somewhat blackened (about 8-10 minutes per side. Flip over half way through. When done, slice into strips.
  3. Place the avocado on the grill, skin side up.
  4. Skewer the shrimp and season with salt and pepper.
  5. Place the shrimp and lobster tails on the grill over medium-low heat. Flip after 3 minutes.
  6. Remove the shrimp, lobster, and avocado from the grill after another 3.
  7. Toss the romaine, tomatoes, red onion, bell pepper, and dressing. Season with salt and pepper as needed.
  8. Using a large spoon, slide the avocado out of it’s shell and serve whole on the plate as pictured.
  9. Arrange the shrimp and lobster on top of the salad.
  10. Top the salad with cilantro if desired.

For tips on grilling lobster, check out this article.

Categories: Nutrition, Recipes