Thai Shrimp and Grapefruit Salad
Servings
4Serving size
1/4 recipe as an appetizerThis recipe keeps well for about 24 hours.
Ingredients
| 2 cup Water |
| 4 Ounces Shrimp, raw (peeled and deveined) |
| 1 fruit Pink grapefruit |
| 1/4 cup Cashews (toasted and coarsely chopped) |
| 1/2 cup Coriander (cilantro) leaves, raw (lightly packed) |
| 2 Medium Shallots, raw (sliced into thin rings and layers separated) |
| 1/4 medium Cucumber (seeded and diced) |
| 1 lime Lime juice, raw |
| 1 tsp. packed Light brown sugar |
| 1 Tbsp. Fish sauce |
| 1 pepper Jalapeno pepper (Thai chilis are best but may be hard to find)(seeded and minced) |
| 2 clove Garlic, raw (finely minced) |
| 1 head (5 inch dia) Boston or bibb lettuce |
Instructions
Add shrimp to saucepan. Stir and cover. Cook shrimp for about 2-3 minutes or just until opaque. Drain and set shrimp aside to cool.
While shrimp is cooling prepare salad ingredients. Segment pomelo or grapefruit by cutting the top and bottom off to expose just the top of the fruit's flesh. Set the fruit on a cut end. Working from top to bottom, and following the contour of the fruit, cut away the peel and pith, leaving only the flesh.
Once the peel and pith are removed, slide a paring knife along each of membranes to remove the fruit segments.
In a large bowl, combine segmented citrus, toasted cashews, cilantro, shallots, and cucumber. Reserve some cashews and cilantro for garnish.
Once cool, slice shrimp in half lengthwise and add to salad mixture.
In a small bowl, combine fish sauce, lime juice, sugar, pepper, and garlic. Stir until the sugar dissolves. Pour over shrimp and salad mixture and gently toss to combine.
Divide mixture into lettuce leaf cups. Top with cilantro and cashews for garnish. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a salad that you might not think works well together. Sweet and slightly umami shrimp with the sweet and tart grapefruit, together with the spiciness of a jalapeño. It seems a bit of a jumble of flavors but the other ingredients including the bit of lime juice, touch of brown sugar and salty/umami flavor of the small amount of fish sauce bring this all together.
This serves 4 as an appetizer or 2 as a side salad – serve with almost any grilled fish for a terrific light summer meal.