I love this seafood salad recipe because it combines a vibrant mix of fresh herbs and zesty flavors that give me a taste of coastal bliss in every bite. The fact that it’s so quick to prepare makes it perfect for a spontaneous, delicious escape to warm, sunny vibes.
I love the vibrancy of Thai cuisine, and this dish is a delightful example. Featuring shrimp, squid, and mussels, this salad bursts with zesty lime juice, fish sauce, and lemongrass.
Let me tell you: the combination of these flavors not only delivers a refreshing punch to your palate but is also super-nutritious, with lots of protein and fresh herbs. I happen to make this dish with the usual trio of seafood, but you can easily substitute any firm white fish for one or more of the salad’s base seafood.
Ingredients
Shrimp: Protein-rich, low-calorie, and selenium-loaded.
Calamari: A lean form of protein that contains omega-3 fatty acids and is low in fat.
Mussels: Filled with protein, vitamin B12, and iron.
Scallops from the sea: Protein and vitamin B12 sources that are lean.
Fish Sauce: Contributes umami flavor and a briny depth.
Lime Juice: Supplies a sharp and invigorating sourness.
Palm sugar: Offers a mild sweetness and a flavor reminiscent of caramel.
Adds heat and spice to the dish: Bird’s Eye Chilies.
Lemongrass: Carries a citrusy smell, helps with digestion.
Leaves of cilantro: Boost flavor, contain an abundance of antioxidants.
Ingredient Quantities
- 200 grams shrimp, cleaned and deveined
- 200 grams squid, cleaned and sliced
- 150 grams mussels, cleaned
- 100 grams sea scallops
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon palm sugar
- 1 clove garlic, minced
- 2 shallots, thinly sliced
- 1 stalk lemongrass, finely sliced
- 5 cherry tomatoes, halved
- 1 small cucumber, sliced
- 1-2 bird’s eye chilies, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh Thai basil leaves
- Salt, to taste
- 4 cups water (for boiling seafood)
Instructions
1. In a large pot, bring 4 cups of water to a rolling boil. When it reaches a rolling boil, add just a pinch of salt to the water.
2. When the water is at a full boil, add the shrimp and boil for 2-3 minutes until they are barely cooked all the way through. Remove with a slotted spoon and set aside.
3. In the same pot, add the squid and cook for 1-2 minutes until opaque. Remove with a slotted spoon and set aside.
4. Then, add the mussels to the boiling water and cook until opened, about 3-4 minutes. Discard any that do not open and set aside the rest.
5. Add the sea scallops and cook them very briefly—about 1 to 2 minutes—until just done. Remove the scallops from the pot and set aside.
6. In a big mixing basin, blend the fish sauce, lime juice, and palm sugar. Stir until the sugar has disappeared.
7. Incorporate the chopped garlic, shallots, lemongrass, and bird’s eye chilies into the dressing. Stir until thoroughly combined.
8. Combine the cherry tomatoes, cucumber slices, and all the cooked seafood in a bowl. Toss gently to coat evenly with the dressing.
9. Include the cilantro, mint, and Thai basil leaves. Toss again very gently to combine.
10. If necessary, season to taste with more fish sauce or lime juice. Serve right away.
Equipment Needed
1. Large pot
2. Slotted spoon
3. Big mixing bowl
4. Measuring spoons
5. Knife
6. Cutting board
7. Mixing spoon or spatula
FAQ
- Q: Can I use frozen seafood for this recipe?You can use frozen seafood, but be certain to first thaw it completely and then dry it well.
- Q: Is there a substitute for palm sugar?Brown sugar or coconut sugar may be used as a substitute for palm sugar.
- Q: Can I make this salad in advance?A: The salad is best served fresh, but you can chop the ingredients ahead of time and mix them just before serving.
- Q: How do I adjust the spiciness of the salad?A: Modify the quantity of bird’s eye chilies in accordance with your culinary inclinations. If you prefer a milder version, either halve the recipe or use only 3 (whole) bird’s eye chilies per serving; this will give you a nice, tangy kick without overwhelming your taste buds.
- Q: What can I use instead of fish sauce?You can substitute fish sauce with soy sauce or tamari, but they will change the flavor a bit.
- Q: Can I add other vegetables to this salad?Yes, you can certainly include other crispy vegetables such as bell peppers or carrots to add even more texture.
Substitutions and Variations
If you lack palm sugar, you can replace it with brown sugar.
If needed, lime juice can be substituted with lemon juice.
If you cannot find bird’s eye chilies, you may substitute with serrano peppers or Thai chili paste.
You can use red onions in place of shallots if they are not available.
When fresh lemongrass is challenging to locate, dried lemongrass or lemongrass paste can serve as substitutes.
Pro Tips
1. Chill the Seafood: After cooking each type of seafood, briefly immerse them in an ice bath to stop the cooking process immediately. This will help keep the seafood tender and prevent overcooking.
2. Enhance the Dressing: For a richer flavor, lightly toast the sliced lemongrass and minced garlic in a dry pan before adding them to the dressing. This can help enhance their aromatic flavors.
3. Balance the Acidity: Taste the dressing before tossing with the seafood. If it’s too sour, add a little more palm sugar or a splash of water to balance the flavors. If it’s too sweet, add extra lime juice.
4. Fresh Herbs Tip: Tear the cilantro, mint, and Thai basil leaves by hand rather than chopping them with a knife, as this will help release their natural oils and enhance their fresh flavors.
5. Serving Suggestions: Serve this dish with steamed jasmine rice or rice noodles for a complete meal. The mild flavor of the rice or noodles will complement the bold, tangy seafood salad.
Thai Seafood Salad Recipe
My favorite Thai Seafood Salad Recipe
Equipment Needed:
1. Large pot
2. Slotted spoon
3. Big mixing bowl
4. Measuring spoons
5. Knife
6. Cutting board
7. Mixing spoon or spatula
Ingredients:
- 200 grams shrimp, cleaned and deveined
- 200 grams squid, cleaned and sliced
- 150 grams mussels, cleaned
- 100 grams sea scallops
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon palm sugar
- 1 clove garlic, minced
- 2 shallots, thinly sliced
- 1 stalk lemongrass, finely sliced
- 5 cherry tomatoes, halved
- 1 small cucumber, sliced
- 1-2 bird’s eye chilies, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh Thai basil leaves
- Salt, to taste
- 4 cups water (for boiling seafood)
Instructions:
1. In a large pot, bring 4 cups of water to a rolling boil. When it reaches a rolling boil, add just a pinch of salt to the water.
2. When the water is at a full boil, add the shrimp and boil for 2-3 minutes until they are barely cooked all the way through. Remove with a slotted spoon and set aside.
3. In the same pot, add the squid and cook for 1-2 minutes until opaque. Remove with a slotted spoon and set aside.
4. Then, add the mussels to the boiling water and cook until opened, about 3-4 minutes. Discard any that do not open and set aside the rest.
5. Add the sea scallops and cook them very briefly—about 1 to 2 minutes—until just done. Remove the scallops from the pot and set aside.
6. In a big mixing basin, blend the fish sauce, lime juice, and palm sugar. Stir until the sugar has disappeared.
7. Incorporate the chopped garlic, shallots, lemongrass, and bird’s eye chilies into the dressing. Stir until thoroughly combined.
8. Combine the cherry tomatoes, cucumber slices, and all the cooked seafood in a bowl. Toss gently to coat evenly with the dressing.
9. Include the cilantro, mint, and Thai basil leaves. Toss again very gently to combine.
10. If necessary, season to taste with more fish sauce or lime juice. Serve right away.
