Thai Pomelo and Shrimp Salad
Thai Pomelo and Shrimp Salad
Ingredients
- 1 lime, zest finely grated
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) maple syrup
- ½ bird’s eye chili pepper, seeded or not, and thinly sliced
- 12 large shrimp (16-20), shelled with tails intact
- 1 pomelo
- 1 ½ cups (130 g) red cabbage, thinly sliced on a mandoline
- 1 green onion, thinly sliced
- ¼ cup (40 g) roasted peanuts, chopped
- ¼ cup (15 g) store-bought fried onions
- Thai basil leaves, to taste
Instructions
- In a large bowl, whisk together the lime zest and juice with the oil, fish sauce, maple syrup and chili pepper. On a plate, coat the shrimp in 2 tbsp (30 ml) of the lime dressing.
- In a large non-stick skillet over medium-high heat, cook the shrimp for 2 minutes on each side. Set aside on another plate.
Thai Pomelo and Shrimp Salad