Seafood Yam Talay Salad with Spicy Lime Dressing
A zesty seafood salad combining shrimp, squid, and mussels with crunchy vegetables and a bold, spicy lime dressing. This thai ready in about 20 minutes blends peeled and deveined cooked shrimp, cooked squid rings, shelled cooked mussels into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 lb, peeled and deveined cooked shrimp
- 1/2 cup cooked squid rings
- 1/2 cup, shelled cooked mussels
- 1/4 cup, thinly sliced red onion
- 1/2 cup, thinly sliced celery stalk
- 1/4 cup, chopped cilantro leaves
- 1/4 cup, chopped fresh mint leaves
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tsp chili flakes
- 1 tsp sugar
- 2 tbsp chopped roasted peanuts
Instructions
- Step 1: In a large mixing bowl, combine 1/2 lb cooked shrimp, 1/2 cup cooked squid rings, and 1/2 cup cooked mussels with 1/4 cup thinly sliced red onion and 1/2 cup thinly sliced celery stalk.
- Step 2: Add 1/4 cup chopped cilantro leaves and 1/4 cup chopped fresh mint leaves, gently tossing to distribute evenly.
- Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, 1 tsp chili flakes, and 1 tsp sugar until sugar dissolves and dressing is balanced between sour, salty, and spicy.
- Step 4: Pour the dressing over the seafood mixture and toss gently to coat all ingredients well. Sprinkle 2 tbsp chopped roasted peanuts on top before serving for crunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seafood Yam Talay Salad with Spicy Lime Dressing take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Seafood Yam Talay Salad with Spicy Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Seafood Yam Talay Salad with Spicy Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Seafood Yam Talay Salad with Spicy Lime Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Seafood Yam Talay Salad with Spicy Lime Dressing?
Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
