Vietnamese Pomelo and Shrimp Salad

Vietnamese Pomelo and Shrimp Salad

The Spruce / Danielle Moore

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Serving: 1 serving
Nutrition Facts (per serving)
129 Calories
1g Fat
24g Carbs
9g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 129
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 53mg 18%
Sodium 1893mg 82%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 13%
Total Sugars 9g
Protein 9g
Vitamin C 124mg 618%
Calcium 75mg 6%
Iron 2mg 10%
Potassium 604mg 13%
*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 pulp, however, is 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 pulp 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.


For the Dressing:

  • 1 teaspoon fish sauce

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

  • 1 bird's eye chile, finely sliced

  • 1/8 teaspoon grated ginger

  • 1/8 teaspoon minced garlic

  • 1 teaspoon sugar

For the Salad:

  • 3 to 4 medium-sized shrimp, cleaned, heads and shells removed, tails intact

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup pomelo pulp

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

  • 6 to 8 fresh lemon basil leaves

  • 6 to 8 fresh mint leaves

  • 3 sprigs fresh cilantro

Steps to Make It

  1. Gather the ingredients.

    Vietnamese Pomelo and Shrimp Salad ingredients

    The Spruce / Danielle Moore

  2. Make dressing in a small jar with a screw-type cap by pouring in fish sauce and lime juice. Add sliced chili, grated ginger, minced garlic, and sugar. Pour in 2 tablespoonfuls of water.

    dressing in a jar

    The Spruce / Danielle Moore

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

    dressing in a jar

    The Spruce / Danielle Moore

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

    shrimp cooking in a grill pan

    The Spruce / Danielle Moore

  5. In a mixing bowl, put shredded pomelo, mung bean sprouts, basil, mint, and cilantro. Toss lightly.

    shredded pomelo, mung bean sprouts, basil, mint, and cilantro in a bowl

    The Spruce / Danielle Moore

  6. Scoop out pomelo mixture and arrange on a salad plate. Arrange shrimp on top. Drizzle prepared dressing over salad.

    Vietnamese Pomelo and Shrimp Salad in a bowl

    The Spruce / Danielle Moore

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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