Coconut Calamari Salad recipe

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Ingredients

1 pound cleaned calamari, sliced into thin rings
1 small Serrano pepper, minced
1 red Fresno pepper, thinly sliced
¼ cup lime juice
3 tablespoons chopped green onion, divided
2 tablespoons coconut milk
1 tablespoon fish sauce, or to taste
1 tablespoon rice wine vinegar
1 teaspoon palm sugar
2 tablespoons vegetable oil
⅔ cup toasted unsweetened coconut flakes
½ cup chopped cilantro
1 teaspoon lime juice

Nutrition Info

349.6 calories
carbohydrate: 15 g
cholesterol: 230.1 mg
fat: 25.1 g
fiber: 3.2 g
protein: 17.8 g
saturatedFat: 13 g
servingSize: -
sodium: 556.2 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine calamari, serrano pepper, Fresno pepper, lime juice, 2 tablespoons green onion, coconut milk, fish sauce, rice wine vinegar, and palm sugar together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 2 to 3 hours. Pour calamari mixture into a colander set over a sink or bowl and drain, about 5 minutes. Discard liquid.

  2. Heat oil in a large skillet over high heat until oil smokes. Cook and stir calamari mixture in hot oil until calamari turns white and firms, about 1 minute. Pour mixture into a large shallow serving bowl and cool to room temperature. Wrap and refrigerate until cold, about 1 hour.

  3. Toss calamari and any accumulated juices together in the bowl. Add coconut flakes, cilantro, remaining green onion, and lime juice, stir.

Recipe Yield

4 servings

Recipe Note

Not only did it make a fantastic sort of Thai-like salad, I can see this dish being quite versatile as well. It was very tasty hot and would be great over rice with some of the cooked-down marinade. It would also be amazing over a big bowl of crunchy greens. Just don't skip the toasted coconut as it really does make the dish.

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