Vietnamese Pomelo and Shrimp Salad Recipe

By
Connie Veneracion
Connie Veneracion
Connie Veneracion
Food writer and blogger living in the Philippines and specializing in Southeast Asian home cooking and travel.
Learn about The Spruce Eats' Editorial Process
Updated on 01/14/23
Tested by
Danielle Centoni
Danielle Centoni
Tested by Danielle Centoni

Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon.

Learn about The Spruce Eats' Editorial Process
Vietnamese pomelo and shrimp salad

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 2 mins
Total: 17 mins
Serving: 1 serving
Nutrition Facts (per serving)
125 Calories
1g Fat
23g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 125
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 53mg 18%
Sodium 1725mg 75%
Total Carbohydrate 23g 9%
Dietary Fiber 3g 12%
Total Sugars 9g
Protein 9g
Vitamin C 121mg 604%
Calcium 66mg 5%
Iron 2mg 9%
Potassium 543mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pomelo is one of four non-hybrid citrus fruits. All other citrus fruits are hybrids derived from one or more of these four. Pomelo is a large fruit about 6 to 10 inches in diameter and weighs anywhere from one to two kilograms. The edible segments, however, are small relative to the size of the fruit. The bitter rind is thick and inedible.

Because of the size of the fruit, some fruit vendors make it convenient for buyers by selling the pomelo in segments. If an entire fruit is too much for you, buying a segment or two might be the smarter way to go. That way, you consume the pomelo before it dries out. 

To use the pomelo segments for making this salad, peel off and discard the skin that covers each segment of the fruit. Then use your hands to separate the pulp.

Shrimps go very well with pomelo but you can also use cooked squid or chicken. If using chicken, choose a small fillet (a thigh or half a breast is just the right size) and shred the cooked meat.

Vietnamese Pomelo and Shrimp Salad/Tester Image

"This salad is a cavalcade of textures and flavors, with crunchy mung beans, breezy-fresh herbs, blasts of heat from Thai chiles, and sweet juiciness from the pomelo. Next time I'll add rice noodles or lettuce to help soak up the flavorful dressing." —Danielle Centoni

A Note From Our Recipe Tester

Ingredients

For the Dressing:

  • 1 tablespoon lime juice, lemon juice, or​ kalamansi

  • 1 teaspoon fish sauce

  • 1 teaspoon sugar

  • 1 bird's eye chili, thinly sliced

  • 1/8 teaspoon grated ginger

  • 1/8 teaspoon minced garlic

For the Salad:

  • 3 to 4 medium-sized shrimp, cleaned, tails intact

  • 1/2 cup pomelo segments

  • 1/2 cup fresh mung bean sprouts, rinsed and drained

  • 6 to 8 fresh lemon basil leaves, torn

  • 6 to 8 fresh mint leaves, torn

  • 2 tablespoons fresh cilantro leaves

  • Pinch kosher salt

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make Vietnamese pomelo and shrimp salad

    The Spruce Eats / Diana Chistruga

  2. In a small jar with a screw-top lid, combine the lime juice, fish sauce, sugar, chili, ginger, garlic, and 2 tablespoons water.

    A jar of lime juice, fish sauce, sugar, chili, ginger, garlic, and water

    The Spruce Eats / Diana Chistruga

  3. Screw on cap and shake until the sugar is dissolved. Set aside to allow flavors to develop while preparing the salad.

    A sealed jar of dressing

    The Spruce Eats / Diana Chistruga

  4. Cook shrimp by steaming, broiling, or grilling. Do not overcook. 

    Shrimp cooking in a grill pan

    The Spruce Eats / Diana Chistruga

  5. Add the pomelo segments, mung bean sprouts, basil, mint, cilantro, and a pinch of salt to a medium bowl. Toss lightly.

    A bowl with pomelo segments, mung bean sprouts, basil, mint, and cilantro

    The Spruce Eats / Diana Chistruga

  6. Put the mixture on a salad plate. Arrange shrimp on top. Give the dressing a shake, drizzle over the salad, and serve.

    A dressed Vietnamese pomelo and shrimp salad

    The Spruce Eats / Diana Chistruga

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.

Recipe Variation


Replace the lime juice with lemon juice. For an interesting twist, use kalamansi (also called calamansi or Philippine lemon).

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