Name: Khmer Grapefruit and Pomelo Salad with Grilled Shrimp
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: 1 tablespoon of sugar (you need sugar to make cut down the sour taste); 2 tablespoon of fish sauce; 2 tablespoon of lime juice; 2 Thai red chilies thinly slice; Mix the all the ingredients together set aside; 2 Big grapefruit or one Pomelo peel take the seeds out and set aside; 2 cups of chop Romaine lettuce; 2 tablespoon of fry shallot (buy at the Asian store ready to use in a jar); 2 tablespoon of fry or roasted coconut flakes; 2 tablespoon of roasted chopped peanut or any nut you like but make sure you roasted; Handful of mints or Thai Basil to garnish the salad; 1 1/2 cup of big shrimp or prawn; Marinate with 2 tablespoon of olive oil; 1/2 teaspoon of garlic salt (I like the one from Costco it has parsley in it); Let it marinate for an hour; Then grill until both sides turn pink for 4 minutes each side

Khmer Grapefruit and Pomelo Salad with Grilled Shrimp

The Khmer Grapefruit and Pomelo Salad with Grilled Shrimp is a quick and refreshing dish that offers a delightful blend of flavors and textures. The salad is highlighted by a tangy dressing that balances the sour taste of the grapefruit and pomelo. The dressing is made with a combination of sugar to cut down on the sourness, fish sauce for depth of flavor, lime juice for brightness, and thinly sliced Thai red chilies for a touch of heat. This dressing sets the stage for a vibrant and flavorful salad.

The salad base consists of peeled grapefruit or pomelo with seeds removed, providing a juicy and citrusy foundation. Chopped Romaine lettuce adds a crisp and fresh element to the dish. Additional components like fried shallots, roasted coconut flakes, and chopped peanuts contribute crunchy textures and layers of flavor. These ingredients come together to create a harmonious and well-balanced salad.

For the grilled shrimp, large prawns are marinated in olive oil and garlic salt for an hour, infusing them with a savory and aromatic essence. The shrimp are then grilled until they turn a vibrant pink color, about 4 minutes on each side. This cooking process ensures that the shrimp are cooked to perfection, offering a succulent and juicy complement to the salad.

To assemble the dish, the grilled shrimp are placed on top of the prepared salad. Just before serving, the dressing is drizzled over the entire plate, gently mixing all the components together. The finishing touch comes in the form of fresh mint leaves or Thai basil, adding a fragrant and herbaceous note to the dish. This Khmer Grapefruit and Pomelo Salad with Grilled Shrimp is a delightful combination of flavors and textures, making it a satisfying and enjoyable dish to savor. Serve it immediately to relish in the vibrant and refreshing taste.

For the dressing

1 tablespoon of sugar (you need sugar to make cut down the sour taste)
2 tablespoon of fish sauce
2 tablespoon of lime juice
2 Thai red chilies thinly slice
Mix the all the ingredients together set aside

For the Salad

2 Big grapefruit or one Pomelo peel take the seeds out and set aside
2 cups of chop Romaine lettuce
2 tablespoon of fry shallot (buy at the Asian store ready to use in a jar)
2 tablespoon of fry or roasted coconut flakes
2 tablespoon of roasted chopped peanut or any nut you like but make sure you roasted
Handful of mints or Thai Basil to garnish the salad

For the Grill Shrimp

1 1/2 cup of big shrimp or prawn
Marinate with 2 tablespoon of olive oil
1/2 teaspoon of garlic salt (I like the one from Costco it has parsley in it)
Let it marinate for an hour
Then grill until both sides turn pink for 4 minutes each side

Directions to make Khmer Grapefruit and Pomelo Salad with Grilled Shrimp

First grill shrimps until both sides turn pink for 4 minutes each side
When ready to serve arrange the salad on a serving plate with everything on it and drizzle with the dressing mix gently and top with mints or basil leaves and serve right away.

Enjoy