15-Min Seafood Salad Recipe
Seafood Salad is a bright, refreshing Thai-inspired dish with tender shrimp and squid tossed in a tangy lime fish sauce dressing.
Ingredients
For the seafood salad
- 1 pound shrimp, peeled and deveined
- ½ pound squid, cleaned
- ¼ pound ground pork, optional
- 1 tablespoon fish sauce
- 1 cup grape tomatoes, halved
- ½ small onion, thinly sliced
- 3 stalks Chinese celery, chopped
- 4 tablespoons cilantro, chopped
For the dressing
- 3 tablespoons fish sauce
- 2 large limes
- 1 tablespoon palm sugar
- 1 medium red pepper, minced
- 2 cloves garlic minced
Instructions
- To make the dressing, in a bowl, mix the fish sauce, lime juice, and palm sugar until dissolved, then add the garlic and chili and mix well.
- To 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, then drain immediately.
- To 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, then drain.
- To assemble the salad, in a large bowl, combine the onion, tomatoes, cooked shrimp, squid, and pork, then pour in the dressing and toss gently until evenly coated.
- To finish, add the Chinese celery and cilantro, toss again, and serve immediately.
Video
Notes
Cook seafood briefly: Shrimp and squid cook very quickly—remove as soon as they are just done to keep them tender.
Do not overcook squid: Overcooking will make it rubbery instead of springy.
Balance the dressing: Adjust lime, fish sauce, or sugar slightly to match your taste.
Add herbs at the end: This keeps the flavor fresh and vibrant.
Pork is optional: It adds richness, but you can skip it or replace it with chicken for a lighter version.
Use fresh ingredients: This dish relies on fresh herbs, citrus, and seafood for its flavor.
Protein swap: You can also add scallops or other seafood if you like.