Dinner

Shrimp Pomelo Salad Recipe

Name: Shrimp Pomelo Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Thai
Ingredients: 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 (adjust to taste); 1 1/2 tablespoon fish sauce; 1 tablespoon lime juice; Fried shallots; Chopped peanuts; Chopped green onions; Chopped cilantro; Chopped mint

Bynova cole February 13, 2026February 13, 2026

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Introduction

Shrimp Pomelo Salad is a refreshing Thai-inspired dish that balances sweet, sour, and savory flavors with a delightful crunch. Perfect for a light lunch or appetizer, it combines juicy pomelo segments with tender shrimp and aromatic herbs.

A close-up view of a shrimp salad in a white speckled bowl with a slightly glossy texture, placed on a white marbled surface. The salad has several layers: large pieces of bright orange shrimp with slight white highlights on top, mixed with dark green mint leaves with visible veins, and fresh light green and yellow romaine lettuce leaves that have a crisp texture. Scattered throughout are juicy, pinkish translucent segments of grapefruit and a sprinkling of chopped light brown nuts. Two metallic gold salad forks rest in the bowl on the right side, partly buried in the salad, catching the light. The image has warm natural lighting enhancing the colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 tablespoons packed brown sugar
1/2 Thai chili (sliced, use less or more to taste)
1 1/2 tablespoons fish sauce
1 tablespoon lime juice
Fried shallots (for garnish)
Chopped peanuts (for garnish)
Chopped green onions (for garnish)
Additional chopped cilantro and mint (for garnish)

Instructions

Step 1: Cut off one end of the pomelo. Using a sharp knife, score around the outside about 1/2 inch deep into the peel.
Step 2: Pry off the rind and remove the thick pith to make separating the segments easier.
Step 3: Pull the pomelo apart into two halves, then separate the segments. Peel off the membranes, remove seeds, and break the segments into bite-sized pieces. Refrigerate if not using immediately.
Step 4: In a mortar and pestle, pound together the brown sugar and sliced chili to form a paste.
Step 5: Add fish sauce and lime juice to the paste and mix well to create the dressing.
Step 6: In a large bowl, combine pomelo pieces, shredded lettuce, sliced shallots, chopped mint, chopped cilantro, and the dressing. Toss gently to combine.
Step 7: Add the cooked shrimp and mix lightly to distribute evenly.
Step 8: Transfer the salad to a serving dish and garnish with fried shallots, chopped peanuts, green onions, and extra chopped mint and cilantro as desired.

Tips & Variations

Use grapefruit if pomelo is not available for a similar tangy flavor.
Adjust the amount of chili according to your spice preference.
Add toasted coconut flakes for an extra layer of texture and sweetness.
For a vegetarian version, replace shrimp with sliced avocado or tofu.

Storage

Store the salad without garnishes in an airtight container in the refrigerator for up to one day. Add fried shallots, peanuts, and fresh herbs just before serving to maintain their crispness. Reheat is not recommended as this is best served fresh and chilled.

How to Serve

The dish shows a white plate filled with a light salad that has about three layers: a base layer of translucent, pale yellow pomelo segments, scattered and uneven in size; on top, pink shrimp with a smooth, shiny texture placed in different spots; mixed in between are thin strips of white and green leafy vegetables; sprinkled all over are small chunks of crushed peanuts adding a rough, crumbly contrast. A bronze fork rests on the right side of the plate against the white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pomelo in advance?

Yes, you can peel and segment the pomelo a few hours ahead and keep it refrigerated until ready to use. This helps save time during assembly.

What can I substitute for fish sauce?

If you prefer a vegetarian option, use soy sauce or tamari as a substitute. Keep in mind it will change the flavor slightly but still add umami depth.