Best Warm Thai Squid And Shrimp Salad Recipes

Royal's Spicy Thai Squid Salad image

Provided by Sherri Williams

Time 15m

Number Of Ingredients 17

1 lb squid, cleaned and sliced
1/2 medium celery stalk, thinly sliced
1/2 small orange bell pepper, thinly sliced
1 small shallot, thinly sliced
1 small thai chili pepper, chopped
1 Tbsp cilantro, chopped
1 Tbsp thai basil, chopped
zest of 1 lime
4 lime kaffir leaves
1 Tbsp sea salt
THAI DRESSING
2-3 Tbsp fish sauce
1/2 tsp ginger, grated
1 tsp granulated garlic
1 1/2 Tbsp palm sugar
2 Tbsp water
juice of 1 lime

Steps:

1. cleaned squid
2. sliced squid
3. boil water, add lime kaffir leaves and salt. boil squid for 4 minutes. do not over cook. drain and place in ice cold water. drain
4. get veggies ready
5. combine dressing ingredients. in a small mixing bowl, combine squid, veggies and dressing. plate up and serve

Thai Shrimp and Calamari Salad image

Provided by Jostlori

Categories Squid

Time 20m

Yield 2 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons lime juice
1/4 teaspoon salt
1 tablespoon fish sauce
1 1/2 teaspoons sugar
1 1/4 cups medium shrimp, boiled and cooled
1 1/4 cups squid rings, boiled and cooled
1/2 cup rice noodles (ie ( bean threads)
1/4 cup cilantro, coarsely chopped
2 Thai red chili peppers, thinly sliced (adjust to taste)
1/2 cup white mushroom, coarsely chopped
1/2 tablespoon fresh lime leaves, thinly sliced
1 shallot, thinly sliced
1 tablespoon lemongrass, white part only, thinly sliced
1/2 carrot, shredded
2 tablespoons roasted peanuts, coarsely ground
lime wedge, for garnish

Steps:

In a small bowl, combine the fish sauce, lime juice, salt, and sugar. Set aside.
Soak the glass noodles in water for 10 minutes. Place noodles and water in a saucepan and bring to a boil. Cook for 1 minute, then drain noodles and rinse under cold running water to take the heat off.
Place the noodles, shrimp, squid and the remaining salad ingredients in a large bowl. Pour the dressing over the salad and toss lightly to coat.
Arrange the salad over lettuce leaves. Sprinkle with the roasted ground peanuts and serve with lime wedges.

Nutrition Facts : Calories 135.9, Fat 7.2, SaturatedFat 1, Sodium 1128.3, Carbohydrate 15.2, Fiber 2.5, Sugar 7.6, Protein 5.6

Warm Thai Squid and Shrimp Salad image

Provided by Martha Stewart

Number Of Ingredients 11

1 red onion, thinly sliced
1 cucumber, peeled, seeded, and thinly sliced
2 medium tomatoes, seeded, cut into 1/2-inch wedges
2 tablespoons chopped fresh cilantro
1 fresh hot chile, serrano, or jalapeno pepper, cut crosswise into thin rounds
8 ounces squid, cleaned and cut into 1/2-inch pieces
8 ounces medium shrimp, peeled and de-veined
3 tablespoons dark sesame oil
3 tablespoons rice-wine vinegar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a medium bowl, combine the onion, cucumber, tomatoes, cilantro, chile, squid, and shrimp. Divide the seafood mixture among one half of each parchment heart near the crease. Fold the other half of parchment over ingredients. Make small overlapping folds to seal edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
Place the packet on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 15 minutes or until fully puffed. Remove from the oven, and let sit while preparing the dressing. Whisk together the sesame oil, rice-wine vinegar, salt, and pepper in a small bowl. Open the packet carefully, and transfer the mixture to a serving plate, discarding the cooking juice. Drizzle with the dressing, and serve hot or at room temperature.

Nutrition Facts : Calories 185 g, Cholesterol 132 g, Fat 11 g, Fiber 2 g, Protein 10 g, Sodium 510 g