Hello, fellow food lovers! Today, I’m excited to share a recipe that’s bound to brighten up any meal with its vibrant colors and bold flavors. As you know, I love experimenting with different cuisines, and this dish is a delightful homage to the fresh and zesty flavors of Thai cuisine. Introducing: Tangy Thai Pomelo Salad with Grilled Shrimp!
This salad is perfect for those days when you want a meal that’s light, refreshing, and absolutely packed with flavor. It’s a fantastic blend of sweet, sour, salty, and spicy – everything we love about Thai food. Plus, it’s quick to make, so you’ll have more time to enjoy with your loved ones.
Ingredients:
– 1 large pomelo, peeled and segmented
– 500g large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 tablespoon fish sauce
– 2 tablespoons lime juice
– 1 tablespoon palm sugar
– 2 cloves garlic, minced
– 1-2 red bird’s eye chilies, finely chopped (adjust to taste)
– 1/2 cup roasted peanuts, roughly chopped
– 1/4 cup fresh mint leaves, roughly chopped
– 1/4 cup fresh cilantro leaves, roughly chopped
– 1/4 cup fresh Thai basil leaves, roughly chopped
– 1 small red onion, thinly sliced
– 1/2 cup shredded coconut, toasted
– Salt and pepper to taste
Method:
1. Preheat your grill to medium-high heat (around 200°C or 400°F).
2. In a large bowl, combine the shrimp with 1 tablespoon of vegetable oil, a pinch of salt, and a pinch of pepper. Toss well to coat evenly.
3. Grill the shrimp for about 2-3 minutes on each side, or until they are pink and cooked through. Remove from the grill and set aside to cool slightly.
4. In a small bowl, whisk together the fish sauce, lime juice, palm sugar, garlic, and bird’s eye chilies until the sugar is dissolved. Set aside.
5. In a large mixing bowl, combine the pomelo segments, red onion, roasted peanuts, mint leaves, cilantro leaves, Thai basil leaves, and toasted coconut. Toss gently to combine.
6. Add the grilled shrimp to the bowl with the pomelo salad.
7. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
8. Serve immediately and enjoy this refreshing tangy Thai pomelo salad with grilled shrimp!
If you’ve never worked with pomelo before, you’re in for a treat. This citrus fruit is not only juicy and delicious but also adds a wonderful texture to the salad. It’s like a milder, sweeter version of grapefruit and pairs beautifully with the succulent grilled shrimp.
What I love most about this salad is the balance of flavors. The tanginess from the lime juice, the heat from the chilies, the sweetness from the palm sugar, and the umami kick from the fish sauce all come together in perfect harmony. The fresh herbs – mint, cilantro, and Thai basil – lift the dish with their aromatic freshness, while the roasted peanuts and toasted coconut add that irresistible crunch.
This salad makes for a perfect light lunch or an impressive starter if you’re hosting a dinner party. And the best part? It brings a taste of Thailand to your home, no passport required!
I’d love to hear how this recipe turns out for you. Feel free to leave a comment below or share your creations on social media using #AlsCookingBlog. Happy cooking, and enjoy this culinary journey to Thailand right from your kitchen!
Cheers,
Al
Ingredients
– 1 large pomelo, peeled and segmented
– 500g large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 tablespoon fish sauce
– 2 tablespoons lime juice
– 1 tablespoon palm sugar
– 2 cloves garlic, minced
– 1-2 red bird’s eye chilies, finely chopped (adjust to taste)
– 1/2 cup roasted peanuts, roughly chopped
– 1/4 cup fresh mint leaves, roughly chopped
– 1/4 cup fresh cilantro leaves, roughly chopped
– 1/4 cup fresh Thai basil leaves, roughly chopped
– 1 small red onion, thinly sliced
– 1/2 cup shredded coconut, toasted
– Salt and pepper to taste
Method
1. Preheat your grill to medium-high heat (around 200°C or 400°F).
2. In a large bowl, combine the shrimp with 1 tablespoon of vegetable oil, a pinch of salt, and a pinch of pepper. Toss well to coat evenly.
3. Grill the shrimp for about 2-3 minutes on each side, or until they are pink and cooked through. Remove from the grill and set aside to cool slightly.
4. In a small bowl, whisk together the fish sauce, lime juice, palm sugar, garlic, and bird’s eye chilies until the sugar is dissolved. Set aside.
5. In a large mixing bowl, combine the pomelo segments, red onion, roasted peanuts, mint leaves, cilantro leaves, Thai basil leaves, and toasted coconut. Toss gently to combine.
6. Add the grilled shrimp to the bowl with the pomelo salad.
7. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
8. Serve immediately and enjoy this refreshing tangy Thai pomelo salad with grilled shrimp!
