Irresistibly Fresh Thai Pomelo Shrimp Salad for Summer Bliss
Experience the vibrant flavors of Thai Pomelo Shrimp Salad, a refreshing dish perfect for summer days.
Equipment
- pot
- Bowl
- knife
- cutting board
Ingredients
For the Salad
- 1 pound Shrimp Fresh or frozen, cooked
- 1 medium Pomelo Can substitute with grapefruit
- 1 medium Cucumber
- 1 small Red Onion Slice thinly
- 1/4 cup Fresh Mint Leaves Roughly chopped
For the Dressing
- 3 tablespoons Fish Sauce
- 2 tablespoons Lime Juice Freshly squeezed
- 1 tablespoon Sugar Adjust to taste
Instructions
How to Make
- Boil a pot of salted water and add the shrimp. Cook for about 3 minutes until they turn pink and opaque. Drain and set aside to cool.
- Peel the pomelo by removing the thick rind. Segment it, then cut the segments into bite-sized pieces.
- Dice the cucumber into small cubes. Slice the red onion thinly to keep its sharp flavor balanced. Roughly chop fresh mint leaves to release their aromatic oils.
- In a bowl, whisk together the fish sauce, freshly squeezed lime juice, and sugar until the sugar dissolves completely. Taste and adjust to your liking.
- In a large bowl, gently mix the shrimp, pomelo, cucumber, onion, and mint. Drizzle the dressing over the salad and toss gently to combine.
- Transfer the Thai Pomelo Shrimp Salad to plates or bowls. Garnish with additional mint leaves if desired, and serve chilled or at room temperature.
Notes
Add a sprinkle of toasted peanuts for an extra crunch. Store dressing separately from the salad until ready to serve to maintain freshness.