Fresh, zesty, and bursting with flavour, this Pomelo Shrimp Salad is a tropical delight you can whip up in just 20 minutes! With juicy pomelo, fragrant herbs, and a punchy homemade dressing, it’s a refreshing dish for sunny days and an easy way to impress at your next meal.

Ingredients :

For the Dressing:

• 1 tablespoon lime juice, lemon juice, or kalamansi

• 1 teaspoon fish sauce

• 1 teaspoon sugar

• 1 bird's eye chili, thinly sliced

• 1/8 teaspoon grated ginger

• 1/8 teaspoon minced garlic

For the Salad:

• 3 to 4 medium-sized shrimp, cleaned, tails intact

• 1/2 cup pomelo segments

• 1/2 cup fresh mung bean sprouts, rinsed and drained

• 6 to 8 fresh lemon basil leaves, torn

• 6 to 8 fresh mint leaves, torn

• 2 tablespoons fresh cilantro leaves

• Salt

Instructions :

1. Gather the ingredients.

2. In a small jar with a screw-top lid, combine the lime juice, fish sauce, sugar, chili, ginger, garlic, and 2 tablespoons water.

3. Screw on cap and shake until the sugar is dissolved. Set aside to allow flavors to develop while preparing the salad.

4. Cook shrimp by steaming, broiling, or grilling. Do not overcook.

5. Add the pomelo segments, mung bean sprouts, basil, mint, cilantro, and a pinch of salt to a medium bowl. Toss lightly.

6. Put the mixture on a salad plate. Arrange shrimp on top. Give the dressing a shake, drizzle over the salad, and serve.

Allergy-Friendly & Dietary Adaptations

Shellfish-Free : Swap shrimp with grilled tofu, chickpeas, or seared mushrooms.

Nut Allergy : This recipe is naturally nut-free!

Gluten-Free : It already is just double-check your fish sauce brand to be sure.

Vegan : Use soy sauce or coconut aminos instead of fish sauce and replace shrimp with tofu or tempeh.

Low-Sugar : Skip or reduce the sugar in the dressing; the pomelo adds natural sweetness.

A fun and tasty recipe for kids!

Colorful and full of texture, this salad is a great way to introduce children to exciting Southeast Asian flavors light, citrusy, and fun to eat.

Enjoy your meal! 🍽️