This Vietnamese pomelo shrimp salad features char-grilled shrimp paired with juicy pomelo segments and fresh herbs for a vibrant, refreshing dish.
The salad balances sweet, citrusy flavors from the pomelo with smoky grilled shrimp and a tangy, herbaceous dressing.
Ideal as a light main or a flavorful appetizer, this salad showcases authentic Vietnamese ingredients and easy grilling techniques.
Why You’ll Love This Recipe
- Grilling the shrimp adds a smoky depth that complements the bright pomelo segments.
- Fresh herbs like mint and cilantro add vibrant aroma, enhancing the salad's complexity.
- The tangy, sweet dressing pulls the elements together for a perfect balance of sweet, sour, salty, and savory flavors.
Grilled Vietnamese Pomelo and Shrimp Salad
A light and refreshing Vietnamese salad featuring char-grilled shrimp, juicy pomelo citrus, fresh herbs, and a tangy dressing for a delightful balance of flavors.
- Prep time
- 20 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 large pomelo (about 2 cups segments, 300g)
- 1 pound (450g) large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 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 (optional)
- 1 small red chili, thinly sliced (optional, for heat)
- 1/4 cup roasted peanuts, chopped
- For the dressing:
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice (from about 1 lime)
- 1 tablespoon sugar
- 1 small garlic clove, finely minced
- 1 small red chili, finely chopped (adjust to taste)
Instructions
- Prepare the shrimp Preheat a grill or grill pan to medium-high heat. Toss the shrimp with 1 tablespoon vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Grill the shrimp Grill the shrimp for 2 to 3 minutes per side, or until pink and opaque with slight char marks. The shrimp should reach an internal temperature of 145°F (63°C). Remove from grill and set aside to cool slightly.
- Segment the pomelo Peel the pomelo and separate into segments, removing the membranes and pith to get tender citrus pieces. Pat dry with a paper towel to reduce excess moisture.
- Mix the dressing In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and chopped chili until the sugar dissolves.
- Assemble the salad In a large bowl, combine pomelo segments, grilled shrimp, chopped herbs, sliced red chili, and half the chopped peanuts. Drizzle with the dressing and gently toss to combine.
- Serve Transfer the salad to a serving platter or individual bowls. Sprinkle the remaining peanuts on top for garnish. Serve immediately for the freshest flavors.
Helpful Tips
- Use fresh shrimp and store it properly on ice before cooking to ensure safety and flavor.
- Pomelo is less juicy than grapefruit; remove all white pith as it is bitter and tough.
- Adjust the chili amount in the dressing based on your spice preference.
- Serve the salad immediately after assembling for the best texture and flavor balance.
Storage and Make-Ahead
Store leftover salad components separately for best freshness.
Cooked shrimp can be refrigerated in an airtight container for up to 2 days; reheat gently or enjoy cold.
Pomelo segments should be stored separately in the fridge and used within 1 day.
Do not store assembled salad for extended periods as pomelo juice may make it soggy.
Frequently Asked Questions
Can I substitute pomelo with grapefruit?
Yes, you can substitute pomelo with grapefruit, but note grapefruit is more tart and juicier, which may affect the salad's flavor balance.
What is the best way to grill shrimp for this salad?
Brush shrimp with oil and season before grilling over medium-high heat for 2-3 minutes per side until pink and cooked through (145°F internal temperature).
Can I prepare this salad in advance?
For best results, grill shrimp and prepare dressing ahead, but assemble the salad just before serving to keep pomelo crisp and fresh.
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