Chinese Seafood Salad Recipe: Crisp Celery Crowns With Light Soy-Lime Dressing

This Chinese seafood salad recipe brings vibrant Cantonese flavors to your table with crisp celery crowns and tender seafood. The secret lies in a delicate balance of light soy-lime dressing that enhances rather than overpowers the delicate seafood flavors.

I developed this recipe after years of exploring Chinese street food markets, where fresh seafood salads are a staple for quick, satisfying meals.

The foundation of this dish is crisp celery crowns—thinly sliced celery that stays perfectly crunchy even after resting in the dressing. Fresh shrimp and scallops are lightly poached just until opaque, preserving their natural sweetness while adding a satisfying texture contrast.

The dressing combines soy sauce, lime juice, sesame oil, and a touch of honey for a perfect balance of savory, tangy, and slightly sweet notes.

What makes this salad truly special is how the flavors develop as they sit. The seafood absorbs just enough dressing to become flavorful without becoming soggy, while the celery maintains its crisp texture.

Garnished with toasted sesame seeds and thinly sliced green onions, this salad is as beautiful as it is delicious—ideal for summer gatherings or as a light yet satisfying main course.

Pair this seafood salad with steamed jasmine rice or warm egg rolls for a complete meal. The bright flavors also make it a perfect match for crisp white wines or refreshing jasmine tea. Let's create this elegant yet approachable dish that captures the essence of Chinese seafood cuisine.

Ingredients for chinese seafood salad

Fresh seafood, crisp celery, and a bright soy-lime dressing come together for this elegant yet easy salad.

The seafood is everything here. Shrimp and scallops should be fresh, never frozen—hit the seafood counter at Whole Foods or your local fish market for the best. Look for scallops that are dry-packed (not wet-packed) and shrimp with a sweet, briny smell. Celery crowns are a game-changer—they stay crisp longer than regular celery. Trader Joe's sells pre-sliced crowns if you're short on time, but slicing them yourself gives the best texture. For the dressing, Kikkoman light soy sauce is my go-to, but any light soy will work.

No sesame oil? Avocado oil at half the amount works in a pinch, though it won't have that nutty depth. Fresh ginger can be swapped for 1 tsp ground ginger, but it's not the same—trust me on the fresh stuff. The honey adds just enough sweetness to balance the tang, but if you're avoiding it, agave nectar does the trick. For the seafood, lightly poach in vegetable oil (no butter—it'll make the dressing separate). If you can't find dry-packed scallops, pat wet-packed ones very dry with paper towels before cooking. The celery can be prepped ahead—just store it in a sealed container with a paper towel to keep it crisp.

This salad tastes even better the next day—flavors meld beautifully when it rests. Store the dressing separately in the fridge and toss everything together right before serving. The seafood and celery keep 2 days max in the fridge, so plan to eat it fresh. For a crowd, double the dressing and serve it on the side. Garnish with extra sesame seeds and green onions right before eating—they add that restaurant-quality touch.

Step-by-step instructions for Chinese seafood salad

Here's how to make this refreshing, crisp salad with perfectly cooked seafood and a tangy dressing.

Start by slicing the 2 cups celery crowns into thin, even strips about ¼-inch wide. I like to use a sharp chef's knife and cut them on the diagonal for extra presentation. Place them in a large bowl and set aside. For the 0.25 cup green onions, slice them thinly—both the white and green parts—so they'll add a fresh pop of color and flavor to the final dish.

Here's the thing—crispness is key for this salad. If you're using pre-sliced celery, give it a quick rinse under cold water and pat it completely dry with paper towels. This ensures it stays crisp when you toss it with the dressing later. The celery should look vibrant and fresh, not wilted or limp.

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Once the oil is shimmering, add the 1 lb fresh shrimp (peeled & deveined) and cook for 2-3 minutes per side until they turn pink and opaque. Remove them from the pan and set aside on a plate. You want them cooked through but still tender—overcooking will make them rubbery.

In the same skillet, add another ½ tablespoon vegetable oil and place the 12 whole fresh scallops (dry-packed) in a single layer. Cook for 2-3 minutes per side until they develop a golden-brown crust and are just opaque in the center. Don't overcrowd the pan—this ensures they sear properly. Transfer the scallops to the same plate with the shrimp and let them rest for 2-3 minutes before adding them to the salad.

In a small bowl, whisk together the 0.33 cup light soy sauce, 0.25 cup lime juice, 1 tablespoon sesame oil, 1 tablespoon honey, 3 cloves minced garlic, and 1 tablespoon freshly grated ginger root. The dressing should look smooth and slightly syrupy. Taste it and adjust the balance—if it's too tangy, add a touch more honey; if it's too mild, squeeze in a little extra lime juice.

This is the moment that matters: the dressing should coat the back of a spoon and have a bright, balanced flavor. The lime juice and honey create a perfect contrast to the savory soy sauce, while the garlic and ginger add depth. If you're using low-sodium soy sauce, you might need to add a pinch of salt to taste.

In a large bowl, gently toss the 2 cups celery crowns and 0.25 cup green onions with the dressing. Add the cooked shrimp and scallops, tossing everything together lightly so the seafood stays intact but is well-coated. Sprinkle the 1 tablespoon toasted sesame seeds over the top and give it one final toss to distribute them evenly.

Let the salad sit for 5-10 minutes before serving. This gives the flavors time to meld together and the celery a chance to absorb just a little more of that tangy dressing. Serve it chilled or at room temperature—either way, it'll be a refreshing and satisfying dish that's perfect for any occasion.

Creative variations of this dish

Cantonese-Inspired Version

For a more traditional take, swap the shrimp for sliced abalone (about ½ lb) and add thinly sliced water chestnuts (½ cup) to the celery base. The abalone adds a luxurious texture, while water chestnuts bring a satisfying crunch.

I like using light oyster sauce (2 tbsp) instead of soy sauce for a richer flavor—just reduce the honey to ½ tbsp to balance the sweetness. Garnish with crushed peanuts (1 tbsp) for extra crunch, a nod to Hong Kong street food stalls. 🥢

Sichuan Spicy Kick

Transform this salad into a fiery Sichuan-style dish by adding 1 tbsp chili crisp (or ½ tsp Sichuan peppercorns, toasted and crushed) to the dressing. Include thinly sliced red chili peppers (2 tbsp) and a splash of black vinegar (1 tsp) for depth.

For the seafood, use spicy shrimp (marinated in 1 tsp chili oil and 1 tsp doubanjiang) instead of plain shrimp. Serve with pickled mustard greens on the side to cool the heat. 🌶️

Vegetarian Adaptation

Skip the seafood entirely and use marinated tofu (pressed, cubed, and pan-fried) or shitake mushrooms (sautéed with 1 tsp soy sauce and 1 tsp sesame oil). Add edamame (½ cup, shelled) for protein and jicama (1 cup, julienned) for crunch.

The dressing remains the same, but reduce the lime juice to 2 tbsp since tofu and mushrooms absorb flavors differently. Top with toasted sesame seeds and cilantro for freshness. 🌱

Summer Fruit Twist

Brighten up the salad for summer by adding diced mango (½ cup) or pineapple (½ cup) to the celery base. Reduce the honey in the dressing to ½ tbsp and add 1 tsp rice vinegar to complement the fruit’s sweetness.

Use coconut flakes (1 tbsp, toasted) instead of sesame seeds for a tropical vibe. This version works beautifully as a light dessert salad—just serve it chilled with a scoop of mango sorbet on the side. 🍍

Protein-Packed Boost

For a heartier meal, add sliced grilled chicken breast (1 cup, thinly sliced) or crumbled crab meat (½ cup) to the seafood. Boost the dressing with 1 tsp fish sauce for umami depth.

If using crab, toss it with 1 tsp soy sauce and ½ tsp sesame oil before adding it to the salad. This version is perfect for lunches or potlucks—it’s filling yet still light enough for summer. 🦀

Make-Ahead Garnish Kit

Prep the dressing and celery ahead of time, but keep the seafood and garnishes separate until serving. Store the green onions, sesame seeds, and extra lime wedges in a small container labeled "garnish kit." When ready to serve, toss everything together and garnish with the prepped toppings.

This keeps the salad crisp and vibrant—no soggy textures! Pro tip: Add a pinch of salt to the celery right before tossing to enhance its flavor. ✨

Frequently asked questions