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Pomelos are in season - time to make this refreshing salad!

Pomelos are one one of my favorite citrus fruits. Larger and sweeter than grapefruit, they make a delicious and refreshing Thai flavored salad.

Thai Pomelo Salad with Shrimp


1 lb. peeled, deveined shrimp

1 tablespoon vegetable oil

2 tablespoons palm sugar or light brown sugar

2 red or green Thai chiles, finely chopped

2 garlic cloves, finely chopped

¼ cup fresh lime juice

3 tablespoons fish sauce

Kosher salt

½ cup unsweetened shredded coconut

½ cup vegetable oil

2 shallots, thinly sliced, divided

¼ cup peanuts, preferably skin-on

2 pomelos or 3 ruby red grapefruit

¾ cup torn cilantro leaves with tender stems

2 tablespoons dried shrimp


1. Pat shrimp dry and sauté in vegetable oil over medium heat until pink and firm, around 5 minutes. Set aside.

2. Whisk palm sugar and 1 Tbsp. water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed.

3. Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl.

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