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
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.