Thai Seafood Salad

Photo: John Autry; Styling: Leigh Ann Ross

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

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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


  • 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. 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.
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