Thai Seafood Salad

Name: Thai Seafood Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1/2 lb shrimp, peeled; 1/2 lb squid tubes, sliced; 3 tbsp lime juice; 3 tbsp fish sauce; 1 tbsp palm sugar, grated; 3 bird eye chilies, minced; 2 shallots, sliced; 1/2 cup Chinese celery, chopped; 1/4 cup cilantro leaves, chopped

A light and vibrant salad featuring poached shrimp and squid tossed in a spicy, tangy lime juice and fish sauce dressing.

20 minEasyServes 4180 cal/serving

ThaiSaladStovetopPescatarianLow CarbHigh ProteinHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1/2 lb shrimp, peeled
1/2 lb squid tubes, sliced
3 tbsp lime juice
3 tbsp fish sauce
1 tbsp palm sugar, grated
3 bird eye chilies, minced
2 shallots, sliced
1/2 cup Chinese celery, chopped
1/4 cup cilantro leaves, chopped

Instructions

1

Whisk 3 tbsp lime juice, 3 tbsp fish sauce, 1 tbsp grated palm sugar, and 3 minced bird eye chilies together in a large bowl until the sugar dissolves.
2

Bring a pot of water to a boil over high heat.
3

Add 1/2 lb peeled shrimp and 1/2 lb sliced squid tubes to the boiling water and cook for 2 minutes until the shrimp reaches an internal temperature of 145F and turns opaque.
4

Drain the seafood thoroughly and immediately add it to the bowl with the dressing.
5

Toss in 2 sliced shallots, 1/2 cup chopped Chinese celery, and 1/4 cup chopped cilantro leaves, then mix gently and serve warm or chilled.

Questions

How long does Thai Seafood Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Thai Seafood Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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