Thai-Inspired Pomelo Salad with Toasted Coconut Flakes and Shrimp

A refreshing and savory salad with pomelo, shrimp, toasted coconut, and a light Thai-inspired dressing, perfect as a starter or light lunch.

Prep Time

20 minutes

Total Time

25 minutes

Calories

365 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.38/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Dessert•Salad•Appetiser

Cuisine:

Thai

Main Ingredient:

Seafood

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

1largePomelo(Segmented, membranes removed)

£2.50

1lbCooked Shrimp(Peeled and deveined)

£8.00

0.5cupUnsweetened Coconut Flakes

£0.75

0.3cupRed Onion(Thinly sliced)

£0.15

0.3cupMint Leaves(Roughly chopped)

£0.60

0.3cupCilantro Leaves(Roughly chopped)

£0.50

0.3cupRoasted Peanuts(Roughly chopped)

£0.40

3tablespoonsLime Juice(Freshly squeezed)

£0.30

2tablespoonsFish Sauce(Adjust to taste)

£0.20

1tablespoonBrown Sugar(Packed)

£0.05

0.3teaspoonRed Pepper Flakes(Or more, to taste)

£0.05

Total Cost

£13.50

£3.38 per serving

Instructions

1.
In a small skillet or pan over medium heat, toast the coconut flakes, stirring frequently, until golden brown and fragrant (about 3-5 minutes). Remove from heat and set aside to cool.
2.
In a large bowl, combine the pomelo segments, cooked shrimp, red onion, mint, cilantro, and peanuts.
3.
In a small bowl, whisk together the lime juice, fish sauce, brown sugar, and red pepper flakes until the sugar is dissolved.
4.
Pour the dressing over the pomelo and shrimp mixture and gently toss to combine. Be careful not to break up the pomelo segments.
5.
Sprinkle the toasted coconut flakes over the salad.
6.
Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (300g)

365 kcal / 1527 kJ

Carbs

23g

9% of RDA

Fat

17g

24% of RDA

Protein

31g

62% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

13 g

14% of RDA

Sodium

730 mg

32% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

To easily segment the pomelo, cut off the top and bottom, score the peel lengthwise into sections, and then remove the peel and membranes.

If you can't find pomelo, you can substitute with grapefruit, but the flavor will be slightly different.

For a spicier salad, add more red pepper flakes or a finely chopped chili pepper to the dressing.

This salad pairs perfectly with sweet poached pears with coconut cream.

Cooking Equipment

Large Bowl

Small Skillet or Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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