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Capitola Seafood Salad

This tasty seafood salad features shrimp and squid sauteed in a tangy sweet Asian lime and fish sauce, finished with a quartet of fresh herbs and some crushed red pepper flakes for zing.

Recipe by:
Bay Area Herbs Kitchen


Discard all but bottom (about 3 to 5 inches) of lemongrass stalk. Peel off outer layers, Thinly slice lemongrass.

Combine squid tentacles and bodies, shrimp, lime juice, fish sauce, crushed red pepper and lemongrass in heavy large skillet. Sauté over medium-high heat until squid and shrimp are just opaque, about 3 minutes. DO NOT OVER COOK. Transfer seafood mixture to medium bowl. Cool completely.

Add shallots, chives, tarragon, dill and cilantro to seafood mixture. Salt and pepper to taste. Chill until cold, at least 45 minutes or up to 2 hours. Arrange lettuce leaves on platter. Try using the disregarded lemongrass as a wonderful and fragrant addition as a garnish.

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Bay Area Herbs Kitchen
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