Shrimp, Pomelo & Green Mango Salad

Shrimp, Pomelo & Green Mango Salad

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From: EatingWell Magazine, January/February 2019

You may have spied giant pomelos at your grocery store; this healthy salad recipe is your chance to try the grapefruit-flavored beauty. This salad is packed with plenty of fresh herbs, peppery watercress, briny shrimp and green mango. Look for palm sugar, often sold in pod-like cakes, at Asian markets.

Ingredients 4 servings

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  • Marinade
  • ½ cup rice vinegar
  • 1½ tablespoons coarsely grated palm sugar or light brown sugar
  • 2 small mild red chiles, seeded and julienned, or 1 teaspoon crushed red pepper
  • 1 (1 inch) piece fresh ginger, peeled and julienned
  • 2 whole star anise
  • 1 large cinnamon stick, broken in half
  • Salad
  • 1 medium pomelo
  • 1 pound raw shrimp (21-25 count), peeled, deveined and patted dry
  • 2 tablespoons peanut oil, divided
  • 1½ teaspoons fish sauce
  • 1 small unripe mango, peeled and julienned
  • 1 cup watercress, tough stems trimmed
  • ½ cup fresh mint
  • ⅓ cup fresh cilantro
  • ⅓ cup salted roasted peanuts, coarsely chopped
  • 2 small shallots, thinly sliced
  • 1½ tablespoons lime juice
  • ⅛ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. To prepare marinade: Bring vinegar to a boil in a medium saucepan. Add sugar and stir to dissolve. Remove from heat and add chiles (or crushed red pepper), ginger, star anise and cinnamon stick. Set aside to cool.
  2. To prepare salad: Slice both ends off pomelo. With a sharp knife, remove the peel and white pith; discard. Working over a large bowl, cut the segments from their surrounding membranes. Break the flesh into bite-size chunks. Pour the marinade over the fruit and let stand for at least 30 minutes and up to 1 hour, stirring occasionally.
  3. Meanwhile, heat a large skillet over high heat. Toss shrimp in a medium bowl with 1 tablespoon oil. Add to the pan and cook, turning once halfway through, until starting to char, 4 to 5 minutes total. Remove to a clean bowl, add fish sauce and stir to combine. Set aside to cool for 10 minutes.
  4. Remove and discard the star anise and cinnamon stick from the pomelo. Drain the pomelo in a sieve, reserving the marinade. Transfer the pomelo, ginger and chiles (if using) to a large bowl. Add 3 tablespoons of the marinade (discard the remaining marinade), the remaining 1 tablespoon oil, mango, watercress, mint, cilantro, peanuts, shallots, lime juice and salt; gently toss to combine. Serve topped with the shrimp.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 370 calories; 20 g fat(3 g sat); 4 g fiber; 16 g carbohydrates; 28 g protein; 55 mcg folate; 159 mg cholesterol; 17 g sugars; 3 g added sugars; 1,271 IU vitamin A; 89 mg vitamin C; 152 mg calcium; 3 mg iron; 481 mg sodium; 902 mg potassium
  • Nutrition Bonus: Vitamin C (148% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 2½ fruit, 1½ fat, ½ vegetable

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