Shrimp Pomelo Salad
This shrimp pomelo salad is delicious and refreshing! Full of tender, bouncy shrimp, juicy pomelo segments in a savory tangy dressing, it makes a delicious side dish, appetizer, or is substantial enough to be a meal. You'll love how every forkful is bursting with flavor and texture!
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 fresh pomelo (chilled)
- 225 grams shrimp, (cooked and cooled)
- 1 cup shredded lettuce
- 1 shallot, (finely sliced)
- 1 tablespoon finely chopped mint
- 1 tablespoon finely chopped cilantro
- 1 1/2 tablespoon packed brown sugar
- 1/2 Thai chili, (sliced (use less or more to taste))
- 1 1/2 tablespoon fish sauce
- 1 tablespoon lime juice
- Fried shallots
- Chopped peanuts
- Chopped peanuts
- Chopped green onions
- Chopped cilantro
- Chopped mint
Instructions
- 1
Cut off one end of the pomelo (either the stem end or opposite side). Using a sharp knife, score around the outside of the pomelo, going about 1/2" deep into the peel.
- 2
Use your fingers to pry the rind off the pomelo, peeling off the pith as you go (removing the pith will make it easier to separate the segments).
- 3
Pull the pomelo apart into two halves.
- 4
Separate pomelo segments and peel off membrane and remove seeds. Break the segments into bite-sized pieces. If not eating right away, refrigerate until ready to use.
- 5
In a mortar and pestle, combine the brown sugar and chopped chili pepper and pound together to make a paste.
- 6
Add the fish sauce and lime juice and mix well.
- 7
In bowl, combine the pomelo, shredded lettuce, sliced shallots, chopped mint, chopped cilantro, and dressing. Toss together.
- 8
Add the shrimp and mix to combine.
- 9
Transfer the pomelo salad to a dish and garnish with fried shallots, chopped peanuts, green onions, or more chopped mint and cilantro, if desired.