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Thai Inspired Pomela & Shrimp Salad (Gluten, Grain Free & Low Carb) From Front
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Thai Inspired Pomelo & Shrimp Salad (Gluten, Grain Free & Low Carb)

This is a very flavorful, tasty and fresh salad that is perfect to serve both as a starter or side dish.
Course Healthy Salad, Salad, Side Dish, Starter
Cuisine Thai
Keyword Easy, Fresh, Gluten-Free, Grain Free, Healthy, Light, Low Carb
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 bowl

Ingredients

For the dressing

  • 3 tbsp Fish sauce
  • 3 tbsp Lime juice
  • 1/3-1/2 Red chili minced
  • 1-2 Garlic cloves minced
  • 2 tsp Honey, agave or fiber syrup

For the salad

  • 1 Pomelo peeled, segmented and divided into smaller pieces
  • 1/2-1 Red chili sliced
  • 1 Shallot finely chopped
  • 2 tbsp Desiccated coconut
  • 1/2 dl Peanuts
  • 2 Garlic cloves minced
  • 3 tbsp Fresh mint thinly sliced
  • 2 tbsp Cilantro (optional) chopped
  • 10 Prawns
  • Chili oil, to fry

Instructions

  • Start by making the dressing by combining all the ingredients in a small bowl. Set aside.
  • Path dry the prawns using a paper towel.
  • Preheat a nonstick pan over medium heat.
  • Dry roast the desiccated coconut and peanuts until warm and golden brown. Set aside.
  • Add some chili oil to the pan and fry the shallot, chili and garlic until golden brown.
  • Peel the pomelo using a knife. Then remove the skin from the pomelo meat using your hands. Divide into smaller pices.
  • Roughly chop the peanuts.
  • Add the pomelo, fresh herbs, fried shallot, chili and garlic, roasted desiccated coconut and half of the roasted peanuts to a bowl and combine.
  • Drizzle the dressing over the salad and stir to combine again.
  • Add more chili oil to the nonstick pan.
  • Fry the prawns over medium/high heat for 1-2 minutes (depending on how raw you prefer them).
  • Top the salad with the fried prawns and the rest of the peanuts.