Grapefruit Mango Shrimp Salad Recipe

Overhead view of grapefruit mango shrimp salad with fresh herbs and coconut flakes. — A fresh Cambodian-style salad with sweet mango, tangy grapefruit, and grilled shrimp.

5.0 from 1 vote

This Cambodian-style salad pairs sweet ripe mango with tangy grapefruit and savory grilled shrimp. A simple dressing of fish sauce, lime, and brown sugar ties everything together, while fresh mint, cilantro, and roasted coconut add brightness and crunch.

It comes together quickly, making it a practical choice for a light lunch or a fresh appetizer. The mix of cool fruit and warm grilled shrimp feels especially good on a hot day.

What You Need

The ingredient list is short, but the balance matters. Sweet mango and tart grapefruit form the base, while grilled shrimp add substance. Fresh herbs and roasted coconut flakes finish each bite with aroma and texture. If you enjoy fruit in savory salads, you might also like this grapefruit mussel salad.

Equipment

Grill or grill pan: To cook the marinated shrimp until the flesh is pearly and opaque.
Chef’s knife: To cut the mango and grapefruit into bite-size pieces and chop the herbs.
Cutting board: To safely prepare the fruit and herbs.
Measuring spoons: To measure the brown sugar, lime juice, and fish sauce for the dressing.
Small bowl: To mix the dressing.
Large mixing bowl: To combine the fruit, shrimp, dressing, and garnishes.
Tongs or spatula: To turn the shrimp on the grill.
Serving bowl or platter: To present the finished salad.

How to Make Grapefruit Mango Shrimp Salad

Step 1: Marinate the Shrimp

Place the shrimp in a bowl and toss with the Italian dressing. Let them sit while you prepare the dressing and fruit.

Step 2: Mix the Dressing

In a small bowl, combine the brown sugar, lime juice, and fish sauce. Stir until the sugar dissolves, then set the dressing aside.

Step 3: Grill the Shrimp

Preheat the grill or grill pan over medium-high heat. Grill the shrimp, turning once, until the flesh turns pearly and opaque. Remove them from the heat.

Step 4: Prepare the Fruit and Herbs

Cut the mango and grapefruit or pomelo into bite-size pieces. Chop the mint and cilantro.

Step 5: Toss and Serve

In a large bowl, combine the fruit, grilled shrimp, and dressing. Toss gently. Scatter the chopped herbs and roasted coconut flakes over the top. Serve right away.

Cooking Tips

Use firm, ripe mango so the pieces hold their shape when tossed.
Grill the shrimp just until they are pearly and opaque. Overcooking makes them rubbery. For safe seafood handling, follow the official safe minimum cooking temperatures.
Toss the salad gently to keep the fruit intact and the herbs evenly distributed.
If you use pomelo, separate the segments into bite-size pieces and remove any thick membranes before adding them to the bowl.
For another seafood-and-fruit pairing, try this squid and mango salad.

How to Serve

Serve this salad as a fresh appetizer or a light meal. It also works as part of a larger Cambodian spread alongside rice and grilled dishes. The salad shares the fresh, herb-forward style of our Cambodian shrimp salad. For more ideas, browse these Cambodian salad recipes.

Recipe Notes

For this salad, you can add green apple, pineapple, and orange. These additions bring extra sweetness and crunch, so add them to taste.

Frequently Asked Questions

Can I use pomelo instead of grapefruit?

Yes. The recipe allows one small pomelo in place of the grapefruit. Prepare it the same way, cutting it into bite-size pieces and removing any thick membranes.

How do I know when the shrimp are fully cooked?

Shrimp are ready when the flesh turns pearly and opaque. You can also check with a food thermometer; seafood should reach 145°F (63°C). The official food safety chart provides a quick reference.

Can I make this salad ahead of time?

For the best texture, toss the salad just before serving. If you need to prep ahead, keep the dressing separate and combine everything at the last minute so the fruit stays fresh and the coconut stays crisp.

Final Thoughts

This grapefruit mango shrimp salad is a bright, simple way to enjoy Cambodian-style flavors at home. Juicy fruit, savory shrimp, and a punchy dressing come together in one refreshing bowl. Toss it just before serving so every bite stays fresh.

Grapefruit Mango Shrimp Salad Recipe

5.0 from 1 vote

Course: SaladCuisine: VietnameseDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

198

kcal

Total time

minutes

Juicy mango and tart grapefruit meet savory grilled shrimp in this light, herb-forward salad. Roasted coconut flakes and a simple fish sauce dressing add texture and authentic Khmer flavor.

Ingredients

1 ripe mango, cut into bite-size pieces (optional)
1 grapefruit or 1 small pomelo, peeled and cut into bite-size pieces
12 shrimp, peeled and deveined, marinated in 1 tbsp Italian dressing
2 tsp chopped fresh mint
2 tsp chopped fresh cilantro
1/4 cup roasted coconut flakes
Dressing:
1 tsp brown sugar
1 tsp lime juice
2 tsp fish sauce

Directions

Place the shrimp in a bowl and toss with the Italian dressing. Let them sit while you prepare the dressing and fruit.
In a small bowl, combine the brown sugar, lime juice, and fish sauce. Stir until the sugar dissolves, then set aside.
Preheat the grill or grill pan over medium-high heat. Grill the shrimp, turning once, until the flesh is pearly and opaque. Remove from the heat.
Cut the mango and grapefruit or pomelo into bite-size pieces. Chop the mint and cilantro.
In a large bowl, combine the fruit, grilled shrimp, and dressing. Toss gently. Scatter the chopped herbs and roasted coconut flakes over the top. Serve right away.