Thai Seafood Salad

Thai Seafood Salad Recipe
Photo: John Autry; Styling: Leigh Ann Ross


6 servings (serving size: about 1 1/3 cups)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 180
Fat 2.4 g
Satfat 0.4 g
Monofat 0.3 g
Polyfat 0.9 g
Protein 30.9 g
Carbohydrate 8.5 g
Fiber 1 g
Cholesterol 165 mg
Iron 3 mg
Sodium 756 mg
Calcium 110 mg


1/4 cup water
8 ounces sea scallops
1 pound peeled and deveined medium shrimp
5 tablespoons fresh lime juice
2 1/2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon chile paste with garlic
1 cup red bell pepper strips
1/2 cup prechopped red onion
1/4 cup fresh mint leaves, finely chopped
8 ounces lump crabmeat, drained and shell pieces removed
2 fresh lemongrass stalks, trimmed and thinly sliced
1 cucumber, halved lengthwise and thinly sliced


1. Bring 1/4 cup water to a simmer in a large skillet. Add scallops to pan; cover and cook 3 minutes or until done. Remove scallops from pan with a slotted spoon; pat scallops dry with paper towels. Place scallops in a large bowl. Add shrimp to simmering water in pan; cover and cook 3 minutes or until done. Drain well; add to scallops.

2. While scallops and shrimp cook, combine lime juice, fish sauce, sugar, and chile paste; stir to dissolve sugar.

3. Add juice mixture, bell pepper, and remaining ingredients to scallop mixture; toss gently to combine.

Ivy Manning,

Cooking Light

July 2010
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