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5 from 1 vote

Thai Pomelo Salad with Shrimps

This Thai Pomelo Salad with Shrimps has recipe origins from Vietnam and Thailand. But it has found its way to the Philippines, where the pomelo or 'suha' can be easily obtained. The star ingredient in this salad is the pomelo fruit. It slightly resembles a grapefruit which  you can use as a substitute. It is best to use fresh, ‘catch of the day’ shrimps for this recipe and boil them as soon as you get home from the market. My son made this salad with spinach leaves one day, and he repeated the salad the next day, using lettuce leaves. Feel free to use the greens and vegetables you prefer. This Asian In America recipe was inspired by a Pomelo Salad Recipe from the cookbook Nong's Thai Kitchen by Nongkran Daks & Alexandra Greeley (Tuttle Publishing) and a Grapefruit Salad from Simply Vegetarian Thai Cooking by Nancie McDermott (Robert Rose Publishing). Serves 2 to 4 as an appetizer or side.
Course: Appetizer, Dinner, Lunch, Salad, Seafood, Side Dish
Cuisine: American, Asian, Filipino, Thai
Keyword: Thai Pomelo Salad Shrimps
Servings: 2 people
Calories: 47kcal

Ingredients

  • 1 Tablespoon patis fish sauce
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon Honey Ridge Farms Honey Creme Blood Orange or use regular-flavored organic honey
  • 1 teaspoon Thai Chili Sauce bottled
  • 1/3 cup ginger ale
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 1/4 pound fresh shrimps blanched, peeled, tails removed large, about 8 pieces
  • 1 whole fresh ripe pomelo peeled, sliced, pulp bits loosened, about 2 cups (or use fresh grapefruit)
  • 3 to 4 cups fresh lettuce washed and shredded into bite-sized pieces
  • 1 whole cucumber peeled, sliced
  • 1 to 2 cups cherry tomatoes
  • 1 whole red or green bell pepper seeded and sliced r
  • 1/2 cup grated coconut meat fresh or frozen
  • 1/2 cup chopped peanuts
  • 1 to 2 stalks scallions sliced, for garnish
  • 3 to 4 stalks fresh cilantro chopped, for garnish
  • 1 can (8 to 12 oz.) ginger ale or 7Up soda to blanch the shrimps; or use Sprite soda

Instructions

  • Combine the dressing ingredients: Mix together in a glass jar the patis (fish sauce), lime juice, honey, chili sauce, ginger ale, salt and black pepper. Stir to incorporate. Close the jar with a lid and refrigerate till ready to use.
  • To prepare the salad: Blanch the shrimps in a medium-sized stockpot over medium-high heat with a can of ginger ale or 7 Up (soda) for 2 to 3 minutes or till shrimps are cooked and turn pink. Drain liquid and set aside in the refrigerator.
  • To open or peel a pomelo (suha): Using a sharp, small knife, make a slit or incision on the top of the fruit. Insert your finger in the slit and peel off the skin completely. The fruit will have a thin, white membrane all around. Hold the center of the fruit which has the divided sections. Pull apart to separate each section. Once you have individual sections, peel off the white membrane with your fingers. Remove the pink globules in bunches. Set aside.
  • To assemble: In a large bowl, layer the vegetable and fruit ingredients: start with the lettuce leaves, then the cucumbers, tomatoes, red or green bell peppers, grated coconut, and shrimps. Sprinkle the top with peanuts and chopped scallions. Garnish with cilantro.
  • Cover salad with plastic wrap and refrigerate till ready to serve.
  • Serve chilled Pomelo Salad with the dressing on the side.
  • Cook's comments: If pomelo is not available, use grapefruit. It will be less sweet than a pomelo.
  • Disclosure: I was not paid to mention the brands or the cookbooks on this post. They were all gifts from the brand and the authors. I highly recommend these products and cookbooks for delicious Asian recipes.
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Nutrition

Serving: 1g | Calories: 47kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1885mg | Potassium: 188mg | Fiber: 1g | Sugar: 9g | Vitamin A: 525IU | Vitamin C: 18.2mg | Calcium: 8mg | Iron: 0.6mg