15-Min Seafood Salad Recipe

Seafood Salad is a refreshing, vibrant dish inspired by Thai seafood salad, with tender shrimp and squid tossed in a bright, tangy dressing. It’s light, full of texture, and packed with bold flavor in every bite.

I like making this when I want something quick but still fresh and satisfying. The seafood is lightly cooked so it stays tender, and everything is balanced with herbs, vegetables, and a simple dressing.

It comes together quickly, but the key is getting the texture right—especially the seafood. Once you get that part down, the rest is very simple.

What Is Seafood Salad?

Seafood salad is a light, refreshing dish made with cooked seafood, fresh vegetables, and a tangy dressing.

In Thai-style seafood salad, often known as yum talay, the focus is on balance—bright lime, savory fish sauce, a touch of sweetness, and a little heat. The ingredients are simple, but the flavor is bold and well-balanced.

It’s usually served fresh, with a mix of tender seafood and crisp vegetables for contrast.

What Does It Taste Like?

Seafood salad is bright, tangy, and savory, with a little heat from the chili.

The lime juice gives it a fresh, citrusy flavor, while the fish sauce adds depth and saltiness. A small amount of sugar balances everything, so it doesn’t taste too sharp.

With the herbs and vegetables, each bite feels light, refreshing, and full of texture.

How to Cook Seafood?

Cooking the seafood properly makes a big difference in this dish.

Shrimp and squid cook very quickly, so it’s important not to overcook them. In boiling water, they usually only need about 1 minute.

Once they turn opaque and are just cooked through, remove them right away. They will continue to cook slightly from residual heat.

Overcooking can make shrimp tough and squid rubbery, so keeping the cooking time short helps maintain a tender, bouncy texture.

Why Add Pork?

The ground pork is optional, but it adds an extra layer of richness to the salad.

Because the dressing is bright and tangy, the pork helps balance it out and makes the dish feel a bit more satisfying. It also adds a different texture that contrasts nicely with the seafood.

If you prefer a lighter version, you can leave it out or replace it with chicken.

How to Make the Dressing?

The dressing is simple, but it’s all about balance.

Fish sauce provides saltiness and depth, while lime juice adds brightness and acidity. Palm sugar softens the sharpness and brings everything together, and the chili adds heat.

In a bowl, mix the fish sauce, lime juice, and sugar until the sugar dissolves, then add the garlic and chili.

You can adjust the balance slightly depending on your taste—more lime for brightness, or a little more sugar to round it out.

Let’s Talk Ingredients

This salad comes together quickly, so each ingredient plays a role in building flavor and texture.

Shrimp are sweet and tender, and they cook very quickly. When done right, they have a nice, bouncy texture that works perfectly in this salad.

Squid adds a slightly chewy, springy bite that contrasts nicely with the shrimp. It only needs a short cooking time to stay tender.

Ground pork is optional, but it adds richness and makes the salad feel more satisfying. It also brings a different texture that balances the seafood.

Fish sauce is the backbone of the flavor. It adds saltiness and depth that brings everything together.

Lime juice gives the salad its bright, fresh, tangy flavor.

Palm sugar helps balance the acidity and rounds out the dressing.

Chili and garlic add heat and aroma, giving the salad its bold character.

Grape tomatoes add a natural sweetness and juiciness that lightens the dish.

Onion brings a sharp bite that balances the richness of the seafood.

Chinese celery has a stronger, more herbal flavor than regular celery and adds freshness and crunch.

Cilantro finishes the dish with a bright, aromatic note.

Step-by-Step: Let’s Cook

Serves: 4
Prep time: 10 minutes
Cook time: 5 minutes

Step 1: Make the dressing

In a bowl, whisk together the fish sauce, lime juice, and palm sugar until the sugar dissolves. Add the minced garlic and chili, then mix well and set aside.

Tip: Taste and adjust slightly if needed—more lime for brightness or a touch more sugar to round it out.

Step 2: Cook the seafood

In a pot over high heat, bring water to a boil. Add the squid and shrimp, and cook for about 1 minute until just cooked through. Drain immediately.

Tip: Remove the seafood as soon as it turns opaque—this keeps the shrimp tender and the squid from becoming rubbery.

Step 3: Cook the pork

In the same pot over high heat, add the ground pork with the fish sauce and cook for about 3 minutes until fully cooked. Drain and set aside.

Tip: Breaking the pork into small pieces helps it mix more evenly into the salad.

Step 4: Assemble the salad

In a large bowl, combine the onion, tomatoes, cooked shrimp, squid, and pork. Pour in the dressing and toss until everything is evenly coated.

Tip: Toss gently so the seafood stays intact and doesn’t break apart.

Step 5: Add herbs and serve

Add the Chinese celery and cilantro, then toss again until well mixed. Transfer to a serving plate and serve immediately.

Tip: Add the herbs at the end to keep them fresh and vibrant.