Spicy Shrimp And Calamari Salad Recipe

Clean and season

Pat the shrimp and calamari rings dry with paper towels. In a bowl, toss seafood with 1 tsp kosher salt and 1 tsp black pepper so they are evenly seasoned. Let rest 5 minutes while you preheat a skillet.

Cook seafood

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. When hot, add the shrimp in a single layer and cook 1–2 minutes per side until pink and opaque (depending on size). Remove shrimp to a plate. Add calamari rings to the same skillet and cook 1–2 minutes, stirring once, until just firm and opaque — avoid overcooking. Transfer calamari to the plate with shrimp. Let cool slightly.

Make the dressing

In a medium bowl or jar, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh lime juice, 1 tbsp rice wine vinegar, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp chili-garlic sauce, 1 tsp Sriracha, 1 tsp honey, 1 tbsp soy sauce, 1 tsp toasted sesame oil, 1 tsp crushed red pepper flakes, 1/2 tsp black pepper and 1/2 tsp kosher salt until smooth and emulsified. Taste and adjust heat or acidity as desired.

Coat the seafood

Place the warm shrimp and calamari in a shallow bowl and pour half of the dressing (about 3–4 tbsp) over them. Toss gently to coat and let sit 5 minutes so flavors meld. Reserve remaining dressing for the salad.

In a large bowl, combine 4 cups mixed salad greens, 1/2 cup thinly sliced cucumber, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, 1 diced avocado, 2 tbsp chopped cilantro and 1 tbsp chopped mint (if using). Toss gently to distribute ingredients.

Add the dressed shrimp and calamari on top of the salad. Drizzle the reserved dressing evenly over the salad (use more or less to taste) and toss lightly or arrange seafood on top for presentation.

Finish with a sprinkle of 1 tsp toasted sesame seeds, extra chopped cilantro if desired, and serve with lime wedges alongside for squeezing over the salad.

Serve immediately while the seafood is slightly warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours; keep dressing separate and add just before serving to prevent soggy greens.