Description
Experience the vibrant flavors of Thailand with this refreshing Thai Shrimp and Pomelo Salad, featuring succulent shrimp and sweet pomelo, all drizzled with a zesty lime dressing.
Ingredients
Scale
- 1 lb raw shrimp (peeled and deveined)
- 1 large pomelo (peeled and segmented)
- 1 medium cucumber (diced)
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup fresh mint (chopped)
- 1 red chili (minced, adjust to taste)
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp fish sauce
- 1 tsp sugar
Instructions
- 1. Prepare the Shrimp – Rinse shrimp under cold water. If frozen, ensure they are fully thawed. Pat dry with paper towels.
- 2. Cook the Shrimp – Heat a splash of oil in a skillet over medium-high heat. Add shrimp and sauté for about 3-4 minutes until they turn pink and opaque. Remove from heat and let cool.
- 3. Chop Your Veggies – While shrimp cools, dice cucumber into bite-sized pieces and peel segments off pomelo.
- 4. Mix Dressing Ingredients – In a small bowl, whisk together lime juice, fish sauce, sugar, and minced red chili until well combined.
- 5. Combine Everything – In a large mixing bowl, combine cooled shrimp, cucumber, pomelo segments, cilantro, mint, and drizzle with dressing.
- 6. Serve It Up! – Toss gently to coat everything evenly. Transfer to serving plates or bowls and garnish with extra herbs if desired.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 210
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: For a vegetarian alternative, substitute shrimp with tofu or chickpeas. Adjust the amount of red chili based on your spice preference. Leftovers can be stored in an airtight container in the fridge for up to two days; reheat gently to maintain freshness.