Recipe: Pomelo Lime Shrimp Salad

Pomelos are great on their own, but with their tangy, juicy citrus flavor, they are also great for fresh summer recipes like this one. This simple recipe has a touch of Asian flair, with fresh lime, cilantro, and fish sauce, and the toasted toppings add a unique crunch. This is great for a light and tasty supper or lunch.

Pomelo Lime Shrimp Salad
(Serves 4.)

Ingredients:

Pomelos. (Photo credit: Wikipedia)

2 pomelos, peeled and segments cut out
3 limes, juiced
1 Tbsp fish sauce
1 Tbsp light brown sugar
1 tsp chopped cilantro
1 Tbsp chopped green onion
2 lbs. small fresh shrimp, cleaned, tails removed
1 Tbsp light olive oil
dash of red pepper flakes
1 Tbsp toasted chopped peanuts
1 Tbsp toasted shredded coconut
salt and pepper to taste

Directions: 

• Preheat oven to 400 degrees.
• Put pomelo segments, lime juice, fish sauce, brown sugar, cilantro, and green onion in a large bowl and stir well. Cover and refrigerate.
• Put shrimp on baking sheet, drizzle with olive oil, sprinkle with red pepper flakes, and mix with your hands to coat well.
• Bake in preheated oven for 3 to 5 minutes, just until pink.  Remove and allow to cool on sheet.
• When cool, add shrimp to the bowl with pomelo mixture and stir to combine.
• Spoon this shrimp-pomelo mixture out into small shallow bowls, then top with the peanuts and coconut. Salt and pepper to taste.