Inspired by the salads of Southeast Asia, this shrimp salad is loaded with fish sauce and the citrus fruit pomelo, before being topped off with crispy fried shallots and sesame seeds.
After my wedding last month we went on a three week honeymoon to Vietnam and Hong Kong. It was the longest trip I’d ever been on besides long stays in Korea to visit family as a kid. Luckily we passed our first marital test with flying colors! We decided to start our trip on the island of Phu Quoc so that we could stay at a resort and relax for a few days to recover from wedding madness and the extensive traveling we had to do to get to Asia (14 hours to Seoul and then 5.5 hours to Ho Chi Minh City then an hour to Phu Quoc Island). It was there that I was first introduced to pomelo and shrimp salad.
The island is off the southern coast of Vietnam in the Gulf of Thailand and is famous for its black pepper and fish sauce. The resort we stayed at offered a cooking class and we decided to take it to learn how to make a few Vietnamese dishes. We started our day at the local market with Chef Hung and he showed us the abundant seafood caught here and the produce the farmers grow on the island. We returned to the resort with freshly caught scallops and ripe fruit. 
We must have cooked at least six different dishes but my favorites were this pomelo salad and the scallops Chef Hung grilled for us over a wood charcoal fire. I couldn’t stop eating this salad-I found it to be so bright, fresh, and interesting. Pomelo is a citrus fruit that is somewhat similar to grapefruit but I find it to be less bitter. It’s pepperiness balances the sweetness of the shrimp and the fish sauce dressing seasons the two main components perfectly. Crispy fried shallots and toasted sesame seeds add texture to the salad and the herbs make it fragrant and fresh. It was difficult to get off the long flight home from such a beautiful and temperate place and step into the middle of the “bomb cyclone” in NYC, but I’m immediately taken back to the beautiful country of Vietnam whenever I eat this salad.
Click here for the dressing recipe.
Print
Pomelo and Shrimp Salad
- Total Time: 31 minutes
- Yield: Serves 2
- Diet: Gluten-Free, Omnivore, Pescatarian
Description
Sweet, savory, and refreshing, this vibrant salad is perfect for a light lunch or a summer appetizer. The crunchy shallots and juicy pomelo segments pair beautifully with the shrimp.
Ingredients
- 1 pomelo
- 1/2 lb shrimp
- 1 large shallot
- 3 tbsp neutral cooking oil
- 2 tbsp sesame seeds
- 1/4 cup fresh mint
- 2 tbsp fresh cilantro
Instructions
- Bring a small saucepan filled 2/3 of the way with water to a boil. Prepare a large bowl with ice water.
- Once the water boils, add the shrimp and cook for about 1 minute, until pink, opaque, and curled.
- Strain the shrimp and immediately place them in the ice water to cool.
- When cooled, peel, devein (if necessary), and cut the shrimp into bite-sized pieces.
- Heat oil in a small frying pan over medium-low heat.
- Press sliced shallots with a paper towel to remove excess moisture.
- Add shallots to the hot oil, spreading them out. Stir occasionally and cook until golden brown (about 10 minutes).
- Drain shallots on paper towels and let cool to crisp.
- Prepare the pomelo by cutting off both ends and sides using a large knife (the rind is thick).
- Break the pomelo in half and remove segments from the membrane over a bowl.
- Break the pomelo segments into bite-sized pieces.
- Mix together the dressing ingredients.
- Add the dressing, shrimp, half the shallots, half the sesame seeds, and half the mint and cilantro to the bowl with the pomelo.
- Mix and plate on a serving platter.
- Top with the remaining shallots, sesame seeds, and herbs.
Notes
- For optimal shrimp flavor, use fresh, high-quality shrimp and ensure they are fully cooked but not overcooked.
- If pomelo is unavailable, substitute with orange or grapefruit segments for a similar citrusy flavor profile.
- To prevent the shallots from becoming soggy, ensure they are thoroughly dried before frying and cooled completely after frying.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 20
- Cholesterol: 150
Frequently Asked Questions
What type of shrimp should I use for the pomelo and shrimp salad?
It’s best to use fresh, medium to large shrimp for this salad, as they provide a nice texture and flavor that complements the pomelo.
Can I substitute pomelo with another citrus fruit?
While pomelo is recommended for its unique sweetness and texture, you can substitute it with grapefruit or orange, though the flavor will be slightly different.
How do I make the crispy fried shallots for the salad?
To make crispy fried shallots, thinly slice shallots and fry them in oil over medium heat until golden brown, then drain on paper towels to remove excess oil.
