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Thai Shrimp Scallops And Squid Salad Recipe
|Garlic||1 Clove (5 gm), minced|
|Shrimp||1⁄2 Pound, peeled and deveined|
|Squid||1⁄4 Pound, cut into 1/4 inch rings (Mantles / Tubes, Or Additional Shrimp)|
|Lime juice||3⁄4 Cup (12 tbs)|
|Soy sauce||1 Tablespoon|
|Packed brown sugar||4 Teaspoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Torn salad greens||6 Cup (96 tbs)|
|Cooked rice||2 1⁄2 Cup (40 tbs)|
|English cucumber||1 , thinly sliced|
Serving size: Complete recipe
Calories 1437 Calories from Fat 215
% Daily Value*
Total Fat 24 g37.2%
Saturated Fat 3.7 g18.6%
Trans Fat 0 g
Cholesterol 683.8 mg
Sodium 1634 mg68.1%
Total Carbohydrates 183 g60.9%
Dietary Fiber 5.7 g22.9%
Sugars 30.4 g
Protein 118 g235.6%
Vitamin A 87.2% Vitamin C 189.3%
Calcium 33.6% Iron 87.8%
*Based on a 2000 Calorie diet
Add shrimp and saute until pinked and cooked through, about 3 minutes.
Transfer to bowl and set aside.
Add squid rings to pan and saute 20 to 30 seconds until opaque.
Transfer to bowl with shrimp and set aside.
Add scallops to pan and saute until cooked through, about 3 minutes.
Transfer with slotted spoon to fish bowl and set aside.
Mix together lime juice, soy sauce, brown sugar and pepper flakes and pour over warm shellfish.
Marinate in the refrigerator, covered, up to 24 hours.
Arrange salad greens on platter or individual plates.
Spoon rice along one side of platter or plates.
Place seafood mixture next to rice and spoon sauce over both.
Garnish with cucumber slices.