Fresh Pomelo Shrimp Salad
A vibrant Vietnamese-inspired salad featuring juicy pomelo, succulent shrimp, crisp vegetables, fresh herbs, and a zesty lime-fish sauce dressing. It's a perfect balance of tangy, sweet, and savory flavors, offering a refreshing and healthy meal.
Ingredients
- 4 cups mixed lettuce torn
- 1 medium pomelo peeled and segmented
- 1/2 medium red onion thinly sliced
- 1 medium carrot julienned
- 1 cup green papaya julienned (optional)
- 1 pound cooked shrimp peeled and deveined
- 1/2 cup fresh mint leaves torn
- 1/4 cup roasted peanuts crushed
- 2 tablespoons fried shallots for garnish
- 3 tablespoons fish sauce
- 3 tablespoons lime juice freshly squeezed
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 clove garlic minced
- 1/2 teaspoon red chili flakes or 1 small bird's eye chili
Instructions
- Prepare the Dressing: In a small bowl, whisk together fish sauce, lime juice, sugar, water, minced garlic, and red chili flakes (if using) until the sugar dissolves. Set aside.
- Prepare Salad Ingredients: If not already cooked, cook shrimp until pink and opaque. Peel and devein. Peel and segment the pomelo. Thinly slice the red onion. Julienne the carrot and green papaya (if using). Tear the mint leaves.
- Assemble the Salad: In a large mixing bowl, combine the mixed lettuce, pomelo segments, red onion, julienned carrot, green papaya, cooked shrimp, and torn mint leaves.
- Dress the Salad: Pour the prepared dressing over the salad ingredients. Toss gently to ensure all components are evenly coated.
- Garnish and Serve: Transfer the salad to a serving platter. Sprinkle generously with crushed roasted peanuts and fried shallots. Serve immediately and enjoy!
Notes
For a vegetarian option, omit shrimp and add grilled tofu or more mixed vegetables. You can substitute green papaya with cucumber for a different crunch. Adjust chili to your spice preference. Serve immediately for best texture.