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Thai Pomelo Fruit Salad with Shrimp

Thai Pomelo Fruit Salad

  • Author: Suwanee
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 4 1x


Thai pomelo salad with shrimp is a refreshing and light salad that is easy to make.  This gluten and  dairy-free recipe is super healthy yet does not sacrifice the tasty flavors, (sweet, sour and salty) found in Thai cuisine. This Thai salad is a great one to get you started on your healthy eating journey after you’ve indulged in the holiday yummy treats. 



1 pomelo anywhere from 1-2 pounds

½ lb uncooked shrimp, remove tails if necessary

1 tsp coconut oil (or any other oil of choice that can handle high heat cooking)

¼ cup dried shrimp (you can leave this out if you are not able to find this, use extra shrimp instead)

½ cup unsweetened coconut flakes

1 Tbsp fish sauce

1 Tbsp sugar: I used cane sugar but brown sugar is ok, too

1-½ Tbsp fresh lime juice

1 tsp chili flakes, more if you like it spicy

¼ cup coconut milk (you can use coconut cream if desired, the same amount but know that it will be slightly thicker and have just a tad bit more calories)

1/3 cup chopped cilantro

2 Tbsp thinly sliced shallots

2 Tbsp chopped small peanuts, cashew or slivered almonds (optional for garnishing)


1. Peel the pomelo and use only the meat for the salad. Discard the peel and pith of the fruit. Check this blog post out on how to cut and peel a pomelo.

2.  Toast the coconut flakes on medium-high heat in a skillet for 4-5 minutes or until golden brown, remove from the skillet and let cool. Notice the naturally extracted coconut oil, glorious aroma, and the extra crispiness of the flakes. This extra step will help intensify the flavors of the Thai pomelo salad, in a very delicious way! 

3. Soak the dried shrimp in hot water in a small bowl for 5 minutes, drain, then set aside.

4. Heat a skillet or cast iron pan at medium heat, add the coconut oil, wait until the pan & oil is warm, add the raw shrimp, stir every now then and let cook for 5-8 minutes. Add a dash of water also if the shrimp starts to dry up. Add a dash of salt at the end for a slight seasoning.  Turn the heat off and set aside to cool.

5. The sauce: In a medium bowl, mix fish sauce, lime juice, sugar,  chili flakes, stir together.

6. Add the sliced shallots and mix well.

7. Add coconut milk to the mixture and stir it all together.

8. Add the cooked shrimp and dried shrimp to the sauce, mix until all the ingredients are evenly coated. 

9. Add the pomelo, toasted coconut flakes and cilantro (image below) to the mix and stir very gently and taste your beautiful creation. You can add additional lime juice, a dash of sugar, chili flakes and fish sauce to taste here. 


Kitchen Notes:

  • For garnishing, (This is optional but recommended) add your favorite chopped nuts to garnish and serve fresh.
  • If you like your shrimp slightly on the crispier or firmer side, turn up the heat to high for 1 minute and stir to keep it from sticking to the pan too much.
  • You can also add the crispy and crunchy fried shallots to this recipe too. It pairs incredibly well together! Here's my recipe for delicious fried shallots. 
  • Thai pomelo salads are best eaten fresh, leftovers are highly discouraged as the fruit will be all soggy and loses it's fresh flavors quickly.

Enjoy your new favorite Thai fruit salad! 

  • Category: Salad
  • Cuisine: Thai

Keywords: Thai pomelo salad, healthy Thai food, shrimp pomelo salad