Yum Talay Recipe (Spicy Thai Seafood Salad)
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This authentic yum talay recipe makes a fresh and spicy Thai seafood salad with shrimp, squid, crab (feel free to mix and match), and juicy vegetables tossed in a bold chili lime dressing. It’s low-carb, light, and ready in under 30 minutes. Perfect for a summer lunch or light dinner!
Seafood is a real treat for many people here in rural Thailand, so I love surprising my grandmother now and then with this salad. She’s also a big fan of my tom yum talay soup and Thai-style calamari!
What is yum talay
Yum talay is a spicy Thai seafood salad made with shrimp, squid, or crab, mixed with herbs, chili, lime juice, and fish sauce. Yum means mixed salad, and talay refers to seafood in Thai. It tastes bright and punchy; perfect for warm weather or a quick, healthy meal.
Thai yum salads
Today we’re making a salad that falls into the “yum” category. Yum means mixed salad in Thai, and there are so many types of yum dishes with different proteins and flavors.
The great thing about this type of salad is that it can be made with almost any protein, and the base recipe for the dressing stays mostly the same.
You can make it with beef (yum nua), mango (yum mamuang), or even try it with glass noodles (yum woon sen).
Tip: You can use this exact recipe and swap the seafood for any protein you have on hand, like grilled chicken, beef, or tofu.
Ingredient notes and substitutes
You’ll find detailed step-by-step photos and helpful tips just below. If you’re in a hurry, feel free to skip ahead to the recipe card with the measurements at the bottom.
- Seafood – I used a mix of shrimp, squid, and crab, but feel free to swap in scallops, clams, mussels, or even octopus depending on what you have.
- Ground pork (optional) – Totally optional! I used it to use up some leftovers; Thai cooking is all about using what’s on hand.
- Garlic, tomatoes, celery, onion – These are my go-to veggies for yam talay, but you can add cucumber, shallots, or whatever you love.
- Chilies – I went with Thai jinda chilies. Use fewer or go with milder peppers if you prefer less spice.
- Fish sauce – A salty, umami-packed essential that brings that signature Thai flavor. I use Megachef brand.
- White sugar – Just a small amount balances out the spicy, salty, and sour elements.
- Lime – Freshly squeezed lime juice gives this salad its bright, tangy punch.
How to make Thai seafood salad
Step 1: Clean your seafood and prep your vegetables. Use a mortar and pestle to gently crush the garlic and chilies.
Step 2: In a large mixing bowl, combine the garlic-chili paste with lime juice, fish sauce, and sugar. Stir until the sugar dissolves and everything is well combined.
Step 3: Bring a pot of water to a boil. Add the ground pork (if using) and cook until fully done. Drain well, then add it straight into your dressing bowl.
Step 4: In the same pot, briefly boil the seafood until just cooked, but don’t overcook it. Drain and toss it into the bowl with the pork and dressing. Mix everything gently until well coated.
Step 5: Add your chopped vegetables and give everything a final toss. Serve your yum seafood salad fresh or chilled from the fridge!
Thai seafood salad dressing should balance salty, sour, spicy, and a little sweet. Always taste as you go, and again right before serving. Use my recipe as a base, then adjust to match your taste and the protein you’re using.
Authentic Thai salad recipes
- Nam khao tod (crispy rice salad)
- Yum pla muk (Thai squid salad)
- Yum kanom jeen (noodle salad)
- Beef larb
- Shrimp larb
- Thai corn salad
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Yum Talay Recipe (Spicy Thai Seafood Salad)
Equipment
- Knife and cutting board
- Pot
- Fine mesh strainer
- Large mixing bowl
Ingredients
- 1 lb mixed seafood, I used crab, shrimp, and squid
- 3/4 cup ground pork, totally optional
- 1/2 cup tomatoes, sliced
- 1/2 cup onion, sliced
- 1/2 cup celery, roughly chopped
- 4 chilies, to taste
- 3 cloves garlic
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon white sugar
Instructions
- Prep the ingredients: Clean the seafood and chop all vegetables. Use a mortar and pestle to pound garlic and chilies into a rough paste.
- Make the dressing: In a large mixing bowl, combine the garlic-chili paste with fresh lime juice, fish sauce, and sugar. Stir until the sugar dissolves.
- Cook the pork (optional): Boil ground pork until cooked through, then drain and add it to the bowl with the dressing.
- Boil the seafood: Quickly boil the shrimp, squid, and crab just until cooked. Drain well and toss into the bowl.
- Toss and serve: Add all the prepped vegetables and toss gently until everything is evenly coated in the dressing. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- You can use any kind of seafood. I used crab, shrimp, and squid.
Storing leftovers and making ahead
- Storing: Keep leftovers in an airtight container in the fridge and eat within 2–3 days. For best texture, store the dressing separately so the salad stays crisp.
- Making ahead: You can prep everything in advance: chop the veggies, cook the seafood and meat, and store each component in its own container. Toss with the dressing just before serving for the freshest flavor and texture.
Frequently asked questions
How many calories are in Thai seafood salad?
Thai seafood salad typically contains 150 to 250 calories per serving, depending on the type and amount of seafood, vegetables, and dressing used.
Is this recipe gluten-free?
Traditional fish sauce is gluten-free, but some store-bought brands may contain gluten. Always check the label to be sure. Everything else in this recipe is naturally gluten-free.
