This beautiful salad features a wonderful combination of flavours, colours and textures that satisfies your craving for sweet, sour, spicy and salty.
I have my mom to thank for this recipe. I’m not sure where she got it but it’s a winner for sure! In the flavour department, the healthy department, the pretty department and the interesting department. You can serve this as a first course or a main dish by simply modifying the size of the salad and the amount of shrimp.
Jump to Recipe
Feel free to use any type of lettuce. Some people love the soft mixed greens, others prefer the crunch of a denser lettuce like romaine. A perfect salad is all about variety and ingredients you love. So choose your preferred greens, or you can even make custom plates to please everyone.
Shrimp is the star of this salad. The best choice of course is fresh local shrimp but if you live in the great white north like me, the options are not bad really. Grocery stores carry a variety of frozen shrimp in various sizes, raw or cooked, peeled or unpeeled. Choose a package of shrimp that makes you happy. Don’t want to bother cooking them? Buy pre cooked. Curious to cook your own? Buy them raw then cook them yourself. You can boil, steam, poach or even grill the shrimp.
One tip I should mention, shrimp can easily get freezer burnt. I buy them with the shells on which protect them from freezer burn. In addition, the shells help prevent over cooking and even add to the flavour of the shrimp. For this salad, choose large or jumbo because you don’t want them to get lost in the salad.
Toasting the cashews and coconut really brings out the flavour. You can toast them together in the same pan, just make sure you have enough room to move them around and toss a few times so they toast evenly. When you start to see a little colour they’re done.
Crispy fried shallots are a common ingredient in Thai recipes. Use the same pan you toasted the nuts in and add a little oil. The best oil for this is a heat safe type like vegetable or peanut oil. Shallots are less pungent than onions but you could substitute a mild sweet onion. But try shallots if you haven’t. Be patient as you fry them in the oil, moving them around with a fork. Once they start to get dark, they’re done. They will get crispy as they cool on paper towel.
Don’t peel the grapefruit. You don’t want any of the pith which is the white part inside the peel because it can be bitter. Instead, cut the fruit in half from navel to navel direction. Then slice into wedges, and cut carefully along the peel edge to remove it without getting any pith.
The dressing is not as thick as a typical vinaigrette. Choose a hot red pepper and carefully mince it into very small pieces. Use a little or a lot. But use some, it really works with this salad. Pour some of the dressing over the shrimp before adding them to the salad, then dress the salad again after adding the shrimp. Corn syrup may not be something you have in your pantry. Honey makes a great substitute for the dressing. But, corn syrup lasts forever.
When all your ingredients are ready, assemble the salad and serve right away.
If you make Spicy Thai Grapefruit Salad with Shrimp, consider leaving a comment or rating below. Here’s the recipe:
Spicy Thai Grapefruit Salad with Shrimp
Ingredients
- 12 large or jumbo cooked shrimp allow approximately 3 for appetizer salad, 6 for meal salad
- 1 pink grapefruit
- 2 Tbsp unsweetened coconut flakes
- ½ cup salted cashews
- ½ cup very thinly sliced shallots or onion but shallots are preferred
- 1 Tbsp vegetable oil
- lettuce or mixed greens
Dressing
- 2 Tbsp corn syrup or honey
- 2 Tbsp soy sauce
- 2 Tbsp lime juice fresh is best
- 1 tsp finely diced hot pepper use less if desired
- salt and pepper
Instructions
- If using raw shrimp, cook according to package directions and chill. Peel and remove tail and vein.
- Toast coconut and cashews in dry pan over medium-low heat until lightly browned and fragrant. Remove from pan.
- In same pan, add oil. Finely slice shallot and add to pan, cooking over medium-low heat until well caramelized. When shallots are starting to crisp up, remove from pan to a paper lined plate. Shallots will get crispier as they cool.
- Slice grapefruit into bite sized sections.
- Prepare dressing by combining all ingredients.
- Assemble salad by arranging lettuce in centre of each plate and topping with grapefruit, cashews and coconut. Drizzle some dressing over shrimp, then add to salad. Drizzle additional dressing over top and garnish with crispy shallots.