Thai Pomelo Salad with Shrimp and Toasted Coconut

A refreshing and vibrant Thai salad featuring sweet and tart pomelo, succulent shrimp, and fragrant toasted coconut. Perfect as a light starter or side dish, especially well-paired with richer, sweeter main courses.

Prep Time

20 minutes

Total Time

25 minutes

Calories

325 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.05/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Lunch•Dessert•Salad•Side Dish•Appetiser

Cuisine:

Thai

Main Ingredient:

Seafood

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

1Pomelo(Segmented, membranes removed)

£3.00

1lbCooked Shrimp(Peeled and deveined)

£7.00

0.3cupUnsweetened Shredded Coconut

£0.30

0.3Red Onion(Thinly sliced)

£0.15

0.3cupFresh Mint Leaves(Roughly chopped)

£0.50

0.3cupFresh Cilantro Leaves(Roughly chopped)

£0.50

2tablespoonsRoasted Peanuts(Roughly chopped)

£0.20

2tablespoonsFish Sauce

£0.10

2tablespoonsLime Juice(Freshly squeezed)

£0.25

1tablespoonPalm Sugar (or brown sugar)

£0.05

0.5teaspoonRed Chili Flakes(Adjust to taste)

£0.10

1cloveGarlic(Minced)

£0.05

Total Cost

£12.20

£3.05 per serving

Instructions

1.
In a small skillet over medium heat, toast the shredded coconut, stirring frequently, until golden brown and fragrant. This should take about 3-5 minutes. Be careful not to burn it. Remove from heat and set aside to cool.
2.
In a large bowl, combine the pomelo segments, cooked shrimp, thinly sliced red onion, chopped mint, and chopped cilantro.
3.
In a separate small bowl, whisk together the fish sauce, lime juice, palm sugar (or brown sugar), red chili flakes, and minced garlic until the sugar is dissolved.
4.
Pour the dressing over the pomelo and shrimp mixture and toss gently to combine.
5.
Transfer the salad to a serving platter or individual bowls. Sprinkle with the toasted coconut and chopped roasted peanuts.
6.
Serve immediately or chill for a short time before serving.

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My Notes

Nutrition Information

Nutrition per serving (250g)

325 kcal / 1360 kJ

Carbs

25g

10% of RDA

Fat

13g

19% of RDA

Protein

29g

58% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

15 g

17% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

To easily segment a pomelo, cut off the top and bottom, then score the skin into sections and peel away the rind and pith.

If you don't have palm sugar, brown sugar is a suitable substitute. You can also use honey or maple syrup, but adjust the amount to taste as they are sweeter.

The dressing can be made ahead of time and stored in the refrigerator for up to 2 days. Wait to add it to the salad until just before serving to prevent the pomelo from becoming soggy.

Adjust the amount of red chili flakes to your desired level of spiciness.

For a vegetarian version, omit the shrimp and add fried tofu or roasted cashews.

Cooking Equipment

Large bowl

Small skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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