from 1 vote
Shrimp Pomelo Salad
A refreshing salad appetizer, or perfect on its own as a meal, this tasty pomelo salad is far from boring!
Lisa from A Day in the Kitchen
chilled cooked shrimp
romaine heart lettuce
chopped green onion
Crispy fried shallots
Juice from one lime
Dried chili flakes to taste
How to peel the pomelo:
Cut off one end of the pomelo (either the stem end or opposite side). Using a sharp knife, score around the outside of the pomelo, going about ½" deep into the peel.
Use your fingers to pry the rind off the pomelo, peeling off the pith as you go (removing the pith will make it easier to separate the segments).
Pull the pomelo apart into two halves.
Separate pomelo segments and peel off membrane and remove seeds. Break the segments into bite-sized pieces. If not eating right away, refrigerate until ready to use.
Combine dressing ingredients and set aside.
In small saucepan, heat 2 tbs light olive oil over low-medium heat. Add thinly sliced shallots and fry until golden and crispy. Transfer to paper towel to soak up the oil and to cool. (Optional)
Gently combine romaine lettuce and pomelo segments.
Top with chilled shrimp.
Garnish with chopped peanuts, green onions, and fried shallots (if desired).
Drizzle dressing over salad and gently toss when serving.
Customize the salad with other topping options like avocado, chicken, thinly sliced cucumber, or shredded carrots.
Substitute the romaine lettuce with shredded cabbage, or skip the greens altogether and just enjoy the pomelo!
Don't like shrimp? Substitute it with chicken.
No peanuts? Try sliced almonds or chopped cashews.
Try adding chopped fruit like apples or pears!