Thai Seafood Salad Recipe

Prep seafood

Rinse shrimp, squid rings, and mussels under cold water. Pat dry. If mussels are used, discard any with broken shells or that do not close when tapped.

Blanch/poach seafood

Bring a large pot of water to a gentle boil and add 1 teaspoon salt. Reduce heat to maintain a gentle simmer. Add squid first and blanch for 30–45 seconds, then add shrimp and mussels. Poach for an additional 1–2 minutes until shrimp turn pink, squid are opaque and just firm, and mussels open (discard any that remain closed). Total cooking time should be about 2–3 minutes depending on thickness. Immediately transfer all seafood to an ice bath to stop cooking. Drain well and set aside to cool, then roughly chop larger pieces if needed so bite-sized.

Alternative: quick pan-sear

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add squid rings and sear 30–45 seconds per side, then add shrimp and cook 1–2 minutes until just opaque; finish with mussels (if pre-steamed) briefly to heat. Remove from heat and cool.

While seafood cools, prepare the vegetables and herbs. Thinly slice the red onion and place in a small bowl of cold water for 5 minutes to mellow sharpness, then drain well. Halve cherry tomatoes, thinly slice cucumber lengthwise and then crosswise, slice green onions, tear herbs (cilantro, mint, basil). Slice red chili thinly; remove seeds for milder heat.

Toss torn lettuce or mixed greens in a large serving bowl and layer the prepared vegetables and herbs on top, keeping them loose so dressing will coat evenly.

In a small bowl or jar, combine 4 tablespoons fresh lime juice, 2 tablespoons fish sauce, 1 tablespoon rice vinegar, and 2 tablespoons grated palm or light brown sugar. Stir until sugar mostly dissolves. Add 2 tablespoons water to temper the intensity and 2 cloves minced garlic and 1 teaspoon grated fresh ginger (if using). Taste and adjust balance: more sugar for sweetness, more lime for acidity, or more fish sauce for saltiness/umami. If too strong, add a splash more water. Optionally whisk in a teaspoon of neutral oil for a silkier mouthfeel.

If you prefer a spicier dressing, muddle half the sliced red chili in the dressing to release seeds and oils, then strain the seeds out if desired.

Combine cooled seafood with the prepared vegetables and herbs in the large serving bowl. Pour the dressing over the salad and toss gently but thoroughly so seafood and greens are evenly coated.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, but be cautious—fish sauce is salty, so adjust to taste instead of adding all the salt. Sprinkle roasted chopped peanuts or cashews and 2 tablespoons toasted rice powder over the top for crunch and aroma.

Let the salad sit for 5 minutes to allow flavors to meld, then give a final gentle toss and transfer to a serving platter or individual plates. Garnish with a few extra whole herb sprigs and reserved thin chili slices for color.

Serve immediately at room temperature or slightly chilled. Leftovers: keep dressing separate if storing; refrigerated for up to 24 hours (seafood texture may change).