Vietnamese Pomelo and Shrimp Salad Recipe

Name: Vietnamese Pomelo and Shrimp Salad Recipe
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 1 serving
Cuisine: Asian,Thai,Vietnamese
Ingredients: 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; 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; Pinch kosher salt

A vibrant salad combines shredded pomelo, fresh herbs, and bean sprouts, topped with shrimp and roasted nuts, and finished with a sweet and tangy dressing.

⭐ 4.2 (16 reviews) Prep: 15 minCook: 2 minTotal: 17 minYields: 1 serving

Category Tags:

Dinner Lunch Salad

Cuisine Tags:

Asian Thai Vietnamese

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Instructions

Combine lime juice, fish sauce, sugar, chili, ginger, garlic, and 2 tablespoons water in a lidded jar; shake until sugar dissolves and set aside.
Cook shrimp by steaming, broiling, or grilling until just done.
Toss pomelo segments, mung bean sprouts, basil, mint, cilantro, and a pinch of salt in a bowl.
Plate the salad mixture, arrange cooked shrimp on top, then shake and drizzle the reserved dressing over the salad before serving.

Nutritional Info (per serving)

Calories: 125 kcal

Carbohydrate: 23 g

Cholesterol: 53 mg

Fiber: 3 g

Protein: 9 g

Saturated Fat: 0 g

Sodium: 1725 mg

Sugar: 9 g

Fat: 1 g

Unsaturated Fat: 0 g