Best Shrimp Pomelo Salad Recipes

SHRIMP SALAD

Shrimp Salad image

Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, seafood, appetizer, main course, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
2 lemons
1 pound shelled large shrimp
1/4 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/2 cup diced celery
1/4 cup diced red onion
1/4 cup chopped fresh dill, parsley or cilantro (or a combination)
Lettuce, avocado or other vegetables, for serving (optional)

Steps:

Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.

PRAWN & POMELO SALAD

Prawn & pomelo salad image

Seafood matches perfectly with bittersweet citrus fruit, like pomelo or grapefuit. Add chilli and a tamarind dressing for a bold Thai salad

Provided by Jane Hornby

Categories Dinner, Starter

Time 20m

Number Of Ingredients 12

Ingredients

5 tbsp pomelo, grapefruit or lime juice
2 tbsp fish sauce
2 tbsp light muscovado sugar
2 tsp tamarind paste or HP sauce
1 just-ripe avocado
1 shallot , finely sliced
1 red bird's-eye chilli , finely shredded (deseeded if you don't like it too hot)
1 pomelo or a plump, white grapefruit
250g large cooked prawn or crayfish tails
1 Little Gem lettuce , torn into leaves (optional)
small pack fresh coriander , leaves only, torn
2 tbsp toasted salted peanut , roughly chopped

Steps:

Pull apart the pomelo (see below) or segment the grapefruit, retaining any juices for the salad. (Pomelos may be dry, which is why the recipe gives lime juice as an option.)
Put 4 tbsp juice into a small pan with the fish sauce, sugar and tamarind paste. Bring to a simmer for 2 mins, or until thick and syrupy, then leave to cool.
Halve, stone, then slice the avocado, and toss with the shallot, chilli and remaining juice. Mound into bowls with the pomelo flesh, prawns, lettuce and coriander. Spoon over the sticky dressing, then scatter with the chopped peanuts.

Nutrition Facts : Calories 395 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.8 milligram of sodium