Grilled Soft Shell Crabs with Jicama Salad
Savor the perfect balance of smoky, zesty, and refreshing flavors with this recipe for Grilled Soft Shell Crabs with Jicama Salad. Tender soft shell crabs are marinated in a fragrant blend of garlic, smoked paprika, and olive oil, then grilled to perfection for a beautifully crisp and charred finish. Paired with a vibrant jicama salad featuring crunchy carrot, fresh cilantro, and a tangy lime-honey dressing, this dish offers a delightful contrast of textures and tastes. Quick to prepare in just 30 minutes, this recipe is an ideal summer meal that feels both gourmet and approachable. Serve it as a light dinner or a standout dish at your next backyard barbecue. Keywords: grilled soft shell crabs, jicama salad recipe, summer grilling ideas, seafood recipes, quick dinner recipes.
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Recipe Information
Ingredients
- 4 pieces Soft shell crabs
- 3 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Jicama, peeled and julienned
- 1 cup Carrot, grated
- 0.25 cups Cilantro, chopped
- 1 piece Red chili, finely sliced
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 0.5 teaspoons Sea salt
Instructions
Rinse the soft shell crabs under cold water and pat them dry with paper towels. Place them on a plate or tray.
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, smoked paprika, salt, and black pepper to create a marinade.
Brush the marinade evenly over both sides of the crabs. Let them sit for 10 minutes while you prepare the salad.
In a large bowl, combine the julienned jicama, grated carrot, chopped cilantro, and sliced red chili.
In a small bowl, whisk together the lime juice, honey, 1 tablespoon of olive oil, and sea salt to make the dressing.
Pour the dressing over the jicama salad and toss well to coat. Set aside in the refrigerator to chill while cooking the crabs.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Place the marinated crabs on the grill and cook for 3-4 minutes per side, or until the shells are crisp and slightly charred, and the meat is opaque and cooked through.
Remove the crabs from the grill and let them rest for 2 minutes.
Plate the grilled soft shell crabs alongside the chilled jicama salad. Serve immediately and enjoy!
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 5013 mg | 218% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 28.8 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2715 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
