Description
Experience a burst of vibrant flavors with this Thai Shrimp and Pomelo Salad. This refreshing dish combines succulent shrimp, juicy pomelo, and fresh herbs, making it perfect for a light lunch or an impressive appetizer at dinner parties. With its colorful presentation and balanced sweet-sour taste, it’s guaranteed to transport your taste buds to a tropical paradise.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 medium ripe pomelo, segmented (about 2 cups)
- 1 cup English cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp high-quality fish sauce
- 1 tbsp honey (or brown sugar)
Instructions
- In a skillet over medium heat, add olive oil. Once hot, season shrimp with salt and pepper, then sauté until pink (about 3-4 minutes per side). Remove from heat.
- In a small bowl, whisk together lime juice, fish sauce, honey, and black pepper until combined.
- In a large bowl, combine cooked shrimp with pomelo segments, cucumber slices, red onion, mint, and cilantro.
- Drizzle dressing over the salad and toss gently until well combined.
- Serve immediately or chill for a refreshing touch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg
Keywords: - For a vegetarian option, substitute shrimp with grilled tofu or chickpeas. - Add sliced avocado for creaminess or sprinkle chili flakes for added heat. - The salad can be prepared in advance; store components separately in the fridge to maintain freshness.