Shrimp and Pomelo Salad

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Shrimp and Pomelo Salad



  • 1 pork chop, cooked
  • 1 lb peeled and deveined shrimp (21/25 ct.), cooked
  • 2 cups sectioned pomelos (or grapefruits)
  • 8 mini sweet peppers
  • 1/2 cup mint leaves, rinsed and dried
  • 1 shallot
  • Sesame seeds


  • 3 tsp sugar
  • 3 tsp fish sauce
  • 1 tsp lime juice
  • 2 tsp minced garlic
  • 1 tsp Thai chili powder


  1. Slice the shallot in half from the root end to the top and discard the outer layer. Slice into thin half circles. Heat a pan on medium-high and add 1 tbsp of oil. Once shimmering, add sliced shallots and cook. Stir occasionally and cook until lightly browned (4-6 minutes). Once browned, place on a plate lined with paper towels to drain. 
  2. Combine dressing ingredients in a small bowl and whisk until fully combined.
  3. Slice cooked pork chop into thick matchsticks. Place in a bowl with cooked shrimp and top with 1 tsp of the dressing. 
  4. Slice the mini sweet peppers into thin matchsticks and set aside. 
  5. Thinly slice the mint by stacking the leaves, rolling them tightly from the base to the tip, and slicing thin strips from the roll. Set aside. 
  6. Cut the pomelo (or grapefruit) in half. Over a large bowl to collect the extra juice,  scoop out the flesh, avoiding the membrane. 
  7. Add the pork, shrimp, peppers, and mint to the bowl with the pomelos and juice. Add the dressing and mix to combine. 
  8. Garnish with fried shallots and sesame seeds and serve.