Shrimp Pomelo & Green Mango Salad Recipe

Shrimp Pomelo & Green Mango Salad is a refreshing and vibrant dish that combines the flavors of juicy shrimp, tangy pomelo, and crisp green mango. The salad is tossed in a zesty dressing made with lime juice, fish sauce, and chili, which adds a spicy kick. This salad is perfect for hot summer days or as a light and healthy appetizer. The combination of flavors and textures makes it a delightful and satisfying dish.

4.4
17 Rating -
Rate
30minstotal
30m.total
Shrimp Pomelo & Green Mango Salad
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Ingredients for Shrimp Pomelo & Green Mango Salad Recipe

  • 1/4 pound Shrimp, Peeled And Deveined
  • 1/4 Pomelo, Segmented
  • 1/4 Green Mango, Sliced
  • 0.13 Ed Onion, Thinly Sliced
  • 0.06 cup Chopped Cilantro
  • 1/2 tablespoon Lime Juice
  • 1/2 tablespoon Fish Sauce
  • 1/4 tablespoon Sugar
  • 1/4 teaspoon Chili, Minced
  • as required Chopped Peanuts And Additional Cilantro For Garnish

Directions: Shrimp Pomelo & Green Mango Salad Recipe

Cooking Directions

  • STEP 1.Peel and devein the shrimp, then cook them in boiling water until they turn pink and opaque.
  • STEP 2.In a large bowl, combine the pomelo segments, sliced green mango, sliced red onion, and chopped cilantro.
  • STEP 3.In a small bowl, whisk together lime juice, fish sauce, sugar, and chili. Pour the dressing over the salad and toss to combine.
  • STEP 4.Add the cooked shrimp to the salad and gently toss to incorporate.
  • STEP 5.Serve the Shrimp Pomelo & Green Mango Salad chilled and garnish with chopped peanuts and additional cilantro, if desired.

Cooking Tips

  • Make sure to use fresh and ripe pomelo and green mango for the best flavor.
  • Adjust the amount of chili according to your spice preference.
  • For added crunch, you can sprinkle some toasted sesame seeds or crushed peanuts on top of the salad.

Storage and Serving

  • This salad is best served immediately after preparing to maintain its freshness and crispness.
  • If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 1 day.
  • Before serving leftovers, give the salad a quick toss to redistribute the dressing and flavors.
Nutrition
value
599
calories per serving
28 g Fat32 g Protein62 g Carbs18 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    32g
  • Carbs
    62g
  • Fiber
    18g

MacroNutrients

  • Carbs
    62g
  • Protein
    32g
  • Fiber
    18g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    442mg
  • Iron
    7mg
  • Vitamin A
    606mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    52mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    26mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    123mg
  • Manganese
    6mg
  • Phosphorus
    392mg
  • Selenium
    49mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp