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Coconut Calamari Salad

Chef John

"Not only did it make a fantastic sort of Thai-like salad, I can see this dish being quite versatile as well. It was very tasty hot and would be great over rice with some of the cooked-down marinade. It would also be amazing over a big bowl of crunchy greens. Just don't skip the toasted coconut as it really does make the dish."
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Ingredients

3 h 30 m servings 350 cals
Original recipe yields 4 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 350 calories; 25.1 g fat; 15 g carbohydrates; 17.8 g protein; 230 mg cholesterol; 556 mg sodium. Full nutrition

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Reviews

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Refreshing light dish that is surely made best by the toasted coconut. If you don't like coconut then I would skip this dish entirely, unless you like strong fishy taste. When I first took thi...

Quick to do and a refreshing way to start your meal. Goes great with a glass of wine. I just love how the flavor explodes in your mouth. You must try this!

This was my first attempt at making calamari at home and this recipe gave me the confidence to give it a try. That said we thought this salad (which we served over shredded greens) was just not...