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Shrimp, Pomelo & Green Mango Salad

  • 40 m
  • 1 h
Yotam Ottolenghi
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019