Vietnamese Pomelo And Shrimp Salad Recipe

Cooking Directions

• STEP 1.Peel and segment the pomelo, removing any pith and seeds. Set aside.
• STEP 2.In a large bowl, combine the shrimp, lime juice, fish sauce, sugar, and chili. Let marinate for 10 minutes.
• STEP 3.Heat a grill pan or skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side until pink and cooked through.
• STEP 4.In a serving bowl, combine the pomelo segments, cooked shrimp, sliced red onion, and chopped fresh herbs.
• STEP 5.In a small bowl, whisk together the lime juice, fish sauce, sugar, and chili until well combined. Pour the dressing over the salad and toss to coat.
• STEP 6.Garnish the salad with roasted peanuts and crispy shallots. Serve immediately.

Cooking Tips

• Choose a pomelo that is heavy for its size and has a firm skin.
• To easily segment the pomelo, cut off the top and bottom, then make shallow cuts along the sides to remove the skin and pith.
• For extra flavor, you can add some sliced fresh chili or chili flakes to the dressing.

Storage and Serving

• This salad is best served immediately after assembling to maintain its freshness and crispness.
• If you need to prepare it in advance, you can store the pomelo segments, cooked shrimp, and dressing separately in the refrigerator.
• When ready to serve, toss the salad with the dressing and garnish with peanuts and shallots.