Pomelo Mango Shrimp Salad Recipe

Name: Pomelo Mango Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.5 pounds shell-on shrimp (I used 31/35); 0.5 pomelo; 2 champagne mango, peeled and diced; 1 red bell pepper, chopped; 2 scallions, chopped on a diagonal; 1 tablespoon finely chopped cilantro; 1 tablespoon small basil leaves; 1 tablespoon lime juice; 3 tablespoons rice vinegar; 1.5 tablespoons fish sauce; 2 teaspoons Sriracha (or to taste)

Servings: persons

0.5 pounds shell-on shrimp (I used 31/35)
0.5 pomelo
2 champagne mango, peeled and diced
1 red bell pepper, chopped
2 scallions, chopped on a diagonal
1 tablespoon finely chopped cilantro
1 tablespoon small basil leaves
1 tablespoon lime juice
3 tablespoons rice vinegar
1.5 tablespoons fish sauce
2 teaspoons Sriracha (or to taste)

1
Bring a pot of water to boil in a small saucepan. Cook the shrimp for approximately 2 minutes or until they turn orange and just firm to touch. Drain and rinse under cold water to stop the cooking. Peel and half the shrimp, set aside. You can prepare the shrimp up to a day ahead and store in fridge.
2
To prepare the pomelo, score the very thick peel with a knife and remove peel. Gently remove all the membrane by the segment and break the pulp into bite size pieces. Set aside.
3
In a large mixing bowl, gently toss together shrimp, pomelo, mango, red pepper, scallion, cilantro, and basil. In a small bowl, whisk together the remaining ingredients to make a dressing. Toss salad with dressing and adjust seasoning to taste. Serve immediately or store in fridge up to 6 hours.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 0.5 pounds shell-on shrimp (I used 31/35), 0.5 pomelo, 2 champagne mango, peeled and diced, 1 red bell pepper, chopped, and more.

Yes, Pomelo Mango Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pomelo Mango Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions