Shrimp Pomelo Salad Recipe

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Jesus Jacobs Modified: March 23, 2022
Shrimp Pomelo Salad Recipe

How To Make Shrimp Pomelo Salad

A quick and easy shrimp pomelo salad that’s full of bright flavors. Pomelo, romaine lettuce, and cooked shrimp are tossed in a tangy and sweet dressing.

Preparation: 20 minutes
Total: 20 minutes



For Dressing:

  • 3tbspsoy sauce
  • 1lime,juiced
  • 2tsphoney
  • 2tspsesame oil
  • 2tsprice vinegar

For Salad:

  • 1pomelo
  • 1romaine lettuce head,chopped
  • ½lbshrimp,cooked
  • 2tbsppeanuts,chopped, or more to taste
  • 2tbspgreen onion,chopped, or to taste


  1. Combine the soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing, then stir until well combined.

  2. Cut off the top of the pomelo, then score peel using a sharp knife, going about ½-inch deep into the peel

  3. Pry the peel and pith off the pomelo. Pull apart into 2 halves. Separate the segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.

  4. Toss the pomelo with the romaine lettuce in a bowl. Top with shrimp, then garnish with peanuts and green onion. Drizzle the dressing over the salad and toss.

  5. Serve and enjoy.

Recipe Notes

  • Add crispy fried shallots for a crunchy texture. In a small saucepan, heat 2 tablespoons of light olive oil over medium heat. Add thinly sliced shallots and fry until golden and crispy. Transfer to a paper towel to soak up the oil and cool.
  • Add dried chile flakes for extra flavor.


  • Calories: 161.98kcal
  • Fat: 5.73g
  • Saturated Fat: 0.84g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 2.16g
  • Polyunsaturated Fat: 2.13g
  • Carbohydrates: 18.44g
  • Fiber: 5.31g
  • Sugar: 9.62g
  • Protein: 12.45g
  • Cholesterol: 71.44mg
  • Sodium: 994.42mg
  • Calcium: 112.00mg
  • Potassium: 645.27mg
  • Iron: 2.23mg
  • Vitamin A: 750.46µg
  • Vitamin C: 30.90mg
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