Best 5 Tropical Seafood Salad Recipes

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When the sun is shining, and the beach is calling, there's nothing quite like a refreshing tropical seafood salad to satisfy your cravings. Packed with vibrant flavors and textures, this delightful dish transports you to a tropical paradise with every bite. Whether you're a seafood enthusiast or simply looking for a light and healthy meal, this guide will lead you through the journey of creating the perfect tropical seafood salad. From selecting the freshest seafood to incorporating exotic fruits, herbs, and dressings, you'll discover all the secrets to crafting a salad that bursts with tropical charm and tantalizes your taste buds. Get ready to embark on a culinary adventure as we delve into the world of tropical seafood salads, leaving you with a dish that will transport you to a tropical paradise.

Check out the recipes below so you can choose the best recipe for yourself!

MIXED SEAFOOD SALAD



Mixed Seafood Salad image

Provided by Guy Fieri

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 22

2 cups dry white wine
1 tablespoon whole black peppercorns
8 sprigs fresh thyme
4 bay leaves
4 sprigs fresh dill
2 serrano chiles, halved, seeded and deveined
2 lemons, quartered
1 bulb fresh fennel, cut into 1/8-inch slices
1 pound medium-large shrimp, peeled and deveined
1 pound cleaned squid tubes and tentacles, tubes cut into 1/4-inch circles (see Cook's Note)
1 pound large sea scallops, halved
2 Meyer lemons, juice and zest of
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh oregano
1 teaspoon fresh ground black pepper
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted, chopped
1/2 cup sliced pepperoncini peppers
2 orange bell peppers, cheeks only, cut into 1/4-inch dice
4 cups baby arugula
1 cup crumbled feta
2 tablespoons capers, drained

Steps:

  • For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.
  • For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well.
  • Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.

GRILLED SEAFOOD SALAD



Grilled Seafood Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 cup olive oil
2 garlic cloves, coarsely chopped
1 tablespoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh thyme leaves
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
12 ounces sea scallops
12 ounces squid, bodies only
3 ounces arugula leaves (about 6 cups)
2 carrots, peeled, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 (15-ounce) can white beans (cannellini), drained, rinsed
1 large head radicchio, leaves separated

Steps:

  • Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
  • Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.
  • Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.
  • Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.

ORIENTAL SEAFOOD SALAD



Oriental Seafood Salad image

Posted for Zaar World Tours: If you like crabmeat and prawns, then this is the salad for you :) Region: ASIA.

Provided by kiwidutch

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

30 ml sesame oil (2 Tablespoon)
1/2 small onion, -finely chopped
2 1/2 cm fresh gingerroot, peeled and grated (1 inch)
10 ml soy sauce (2 teaspoons)
120 ml mayonnaise (8 Tablespoons)
salt (to taste)
pepper (to taste)
225 g peeled prawns (8 oz)
225 g white crabmeat, flaked (8 oz)
1 red pepper, diced
1/4 cucumber, diced
50 g fresh bean sprouts (2 oz)
green salad leaves (for presentation)
1 lime, juice of
lime slice (garnish)
unpeeled prawns (garnish)

Steps:

  • Saute the onion and ginger gently in the sesame oil until soft, transfer to a large bowl and cool.
  • Stir in the soy sauce, salt, pepper, and mayonnaise.
  • Add crabmeat, prawns, red pepper, cuccumber and beansprouts, folding together gently.
  • Shred the salad greens if in large pieces and line glasses with them, pile the prawn mixture in the middle and squeeze a little lime juice over each serving.
  • Garnish with unpeeled prawns and lime slices.

Nutrition Facts : Calories 278.9, Fat 17, SaturatedFat 2.5, Cholesterol 101.8, Sodium 1162, Carbohydrate 12.4, Fiber 1.2, Sugar 4.5, Protein 19.5

TROPICAL SEAFOOD SALAD



TROPICAL SEAFOOD SALAD image

VERY GOOD FOR A PICNIC

Provided by FANNIE MCCOY @ZAYDEN2

Categories     Fruit Salads

Number Of Ingredients 14

3 cup(s) med cooked shrimp
3 cup(s) sliced celery
2 cup(s) diced pineapple
6 cup(s) limestone or butter lettuce
3 cup(s) lump crab meat
2 cup(s) sliced water chestnuts
2 cup(s) sliced fresh papaya
1/2 cup(s) pine nuts
1 cup(s) mayonnaise
1 cup(s) frozen or fresh coconut milk (not canned)
1/2 cup(s) sour cream
1/2 cup(s) chutney,cut up
2 teaspoon(s) curry powder,east indian
- salt to taste

Steps:

  • MIX FIRST 8 INGREDIENTS TOGETHER
  • NOW MIX NEXT 6 INGREDIENTS ( THIS IS YOUR DRESSING)
  • MIX ALL TOGETHER AND SERVE
  • ALL THESE INGREDIENTS SHOULD BE WELL-CHILLED BEFORE MAKING. THIS CAN ALL BE MIXED TOGETHER THE MORNING OF THE PICNIC WITH THE EXCEPTION OF THE LETTUCE AND KEPT IN A PORTABLE ICE CHEST

MEDITERRANEAN SEAFOOD SALAD



Mediterranean Seafood Salad image

Black olives marry with the seafood fantastically, the unique dressing dazzles, and cheese pleases everyone.

Provided by PIZZA2471

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 25m

Yield 10

Number Of Ingredients 10

1 ½ cups dried small pasta shells
3 cups imitation crab or lobster meat
2 stalks celery, finely chopped
¾ cup black olives
1 ½ cups mayonnaise
⅓ cup Catalina salad dressing
2 teaspoons Worcestershire sauce
1 tablespoon hot sauce
¼ teaspoon Dijon mustard
1 cup cubed Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 24.4 g, Cholesterol 36.6 mg, Fat 35.3 g, Fiber 1.3 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 935.2 mg, Sugar 6.3 g

Tips:

  • Choose fresh, high-quality seafood for the best flavor and texture.
  • Cook the seafood properly to avoid overcooking and drying it out.
  • Use a variety of colorful vegetables to create a visually appealing salad.
  • Choose a light and flavorful dressing that won't overpower the seafood and vegetables.
  • Serve the salad immediately or chill it for later.

Conclusion:

Tropical seafood salad is a refreshing and delicious dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and tropical flavors, this salad is sure to be a hit at your next party or gathering.

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