Vietnamese Pomelo And Shrimp Salad Recipe

This Vietnamese Pomelo and Shrimp Salad is a refreshing and vibrant dish that combines the sweetness of pomelo with the succulent flavors of shrimp. The pomelo adds a citrusy and slightly bitter taste, while the shrimp provides a delicate and savory element. Tossed with a tangy dressing made from lime juice, fish sauce, and sugar, this salad is a perfect balance of flavors. Garnished with fresh herbs, roasted peanuts, and crispy shallots, it is a delightful combination of textures. Serve this salad as a light and healthy appetizer or as a main course for a refreshing meal.

4.3
14 Rating -
Rate
10minstotal
10minsPrep
10m.total
10m.Prep
Vietnamese Pomelo And Shrimp Salad
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ingredients serve

Ingredients for Vietnamese Pomelo And Shrimp Salad Recipe

  • 1 Pomelo
  • 200 gram Shrimp, Peeled And Deveined
  • 2 tablespoon Lime Juice
  • 2 tablespoon Fish Sauce
  • 1 tablespoon Sugar
  • 1 Red Chili, Thinly Sliced
  • 1/4 cup Sliced Red Onion
  • 1/4 cup Chopped Fresh Herbs
  • 2 tablespoon Roasted Peanuts, Crushed
  • 2 tablespoon Crispy Shallots

Directions: 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.
Nutrition
value
343
calories per serving
5 g Fat30 g Protein50 g Carbs20 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    30g
  • Carbs
    50g
  • Fiber
    20g

MacroNutrients

  • Carbs
    50g
  • Protein
    30g
  • Fiber
    20g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    794mg
  • Iron
    17mg
  • Vitamin A
    1178mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    391mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    86mg
  • Vitamin E
    4mg
  • Copper
    2mcg
  • Magnesium
    414mg
  • Manganese
    5mg
  • Phosphorus
    504mg
  • Selenium
    19mcg
  • Zinc
    5mg
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