Coconut Calamari Salad Recipe

Name: Coconut Calamari Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cleaned calamari, sliced into thin rings; 1 small Serrano pepper, minced; 1 red Fresno pepper, thinly sliced; 1/4 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; 2/3 cup toasted unsweetened coconut flakes; 1/2 cup chopped cilantro; 1 teaspoon lime juice

Servings: persons

1 pound cleaned calamari, sliced into thin rings
1 small Serrano pepper, minced
1 red Fresno pepper, thinly sliced
1/4 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
2/3 cup toasted unsweetened coconut flakes
1/2 cup chopped cilantro
1 teaspoon lime juice

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.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound cleaned calamari, sliced into thin rings, 1 small Serrano pepper, minced, 1 red Fresno pepper, thinly sliced, 1/4 cup lime juice, and more.

Yes, Coconut Calamari Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coconut Calamari Salad

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