Shrimp Salad with Pomelo and Grapefruit

Ingredients

• 600 g shrimp (pre‑cooked, deveined, peeled except for tail segment)
• 2 onions
• coconut oil
• 1 pomelo
• 3 tbsp Lime juice
• 1 tsp brown sugar
• 2 tbsp light fish sauce
• 2 Garlic cloves
• 1 red chili pepper
• 4 Spring Onions
• 2 tbsp chopped peanuts
• Salt
• 1 tbsp freshly chopped mint
• grated coconut meat
• chopped peanuts
• mint

Instructions

1. 1.

   Wash and pat dry the shrimp. Peel the onions and slice into rings. Fry the onion rings in hot coconut oil until golden brown, then drain on paper towels. Thoroughly peel the pomelo and cut out the segments, catching the juice. Mix the juice with lime juice, sugar, and fish sauce; fold in the pomelo segments.

2. 2.

   Peel and finely chop the garlic. Wash, deseed, and finely chop the chili pepper. Wash, trim, and slice the spring onions into rings. Sauté the peanuts with the chili and garlic in 1 tbsp coconut oil. Add the shrimp and spring onions, season with salt, and gently cook for 2–3 minutes. Remove from heat and let rest briefly. Combine with the pomelo mixture, taste, and plate. Garnish with grated coconut, peanuts, and mint before serving.