Thai Seafood Salad

Photo: John Autry; Styling: Leigh Ann Ross

Yield: 6 servings (serving size: about 1 1/3 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 180
  • Fat: 2.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 30.9g
  • Carbohydrate: 8.5g
  • Fiber: 1g
  • Cholesterol: 165mg
  • Iron: 3mg
  • Sodium: 756mg
  • Calcium: 110mg

Ingredients

  • 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

Preparation

  1. 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. 2. While scallops and shrimp cook, combine lime juice, fish sauce, sugar, and chile paste; stir to dissolve sugar.
  3. 3. Add juice mixture, bell pepper, and remaining ingredients to scallop mixture; toss gently to combine.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Thai Seafood Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy