Thai · Lunch
Grilled Squid Salad (High-Protein)
Char-grilled squid and shrimp tossed with edamame over cucumber, tomato, and shallot, dressed in lime juice and fish sauce with fresh chili, cilantro, and mint. Thai yum pla muek finished with toasted rice powder for textural contrast and smoky depth.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
389Calories
52.3gProtein
10.8gFat
18.4gCarbs
7.1gSugar
5.4gFiber
2180mgSodium
588mgChol
1.9gSat Fat
980mgPotassium
140mgCalcium
4.2mgIron
2.8mcgVitamin B12
34mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
high-protein
Instructions
1
Prep
Pat squid dry, score a shallow crosshatch on one side, and toss squid and shrimp with vegetable oil. Thinly slice the chili, mince the garlic, and slice the shallot and cucumber.
2
Char
Grill squid and shrimp on high heat for 2 to 3 minutes per side until squid curls opaque white with light char and shrimp turns pink and firm.
3
Whisk
Combine lime juice, fish sauce, sugar, sliced chili, and minced garlic in a small bowl; whisk until sugar dissolves.
4
Toss
Combine grilled squid and shrimp with edamame, sliced shallot, cucumber, halved tomatoes, cilantro, mint, and scallion in a large bowl. Toss gently with dressing until coated, tasting and adjusting balance of sour, salty, spicy.
5
Plate
Pile salad onto a plate, scatter toasted rice powder over the top, and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g squid, cleaned and scored
- 6.4 oz180g shrimp, peeled and deveined
- 2/3 cup110g edamame, cooked and shelled
- 4 tbsp4 tbsp lime juice
- 3 tbsp3 tbsp fish sauce
- 2 tsp2 tsp sugar
- 22 chili-fresh
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp shallot
- 1 cup120g cucumber
- 88 cherry tomatoes
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp mint leaves
- 4 tbsp4 tbsp scallion
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp toasted rice powder
