Thai Pomelo Salad with Shrimp & Peanuts: A Flavorful Burst of Thai Cuisine

Thai Pomelo Salad with Shrimp & Peanuts, also known as Yum Som-O, is a delightful and refreshing Thai dish that brings together a colorful combination of flavors and textures. This salad is an explosion of tangy, sweet, salty, and savory notes, perfectly balanced with the crunchiness of peanuts and toasted coconut, complemented by the succulence of shrimp. Naturally gluten-free and dairy-free, this dish makes a great choice for people with dietary restrictions. Its vibrant ingredients and refreshing taste have earned it a special place in Thai cuisine, making it a favorite among food lovers around the world.

Thai Pomelo Salad with Shrimp & Peanuts

In this article, we will explore everything about the Thai Pomelo Salad with Shrimp & Peanuts, from its origins to the step-by-step preparation method, variations, and serving suggestions. Let’s dive into this colorful Thai salad!


What is Thai Pomelo Salad with Shrimp & Peanuts?

Thai Pomelo Salad with Shrimp & Peanuts, also referred to as Yum Som-O, is a traditional Thai salad that combines pomelo, shrimp, peanuts, coconut, and various herbs and seasonings. The key element that makes this dish stand out is the pomelo, a large citrus fruit similar to grapefruit but sweeter and less tangy. The sweetness of the pomelo pairs perfectly with the savory shrimp and crunchy peanuts, creating a harmonious balance of flavors.

This dish is typically served as a side dish or appetizer, often found in Thai restaurants or at family gatherings and festive occasions. The combination of fresh, zesty ingredients with the rich and aromatic dressing is what makes Yum Som-O such a popular and beloved dish.


The Origin of Thai Pomelo Salad with Shrimp & Peanuts

The Pomelo Salad, or Yum Som-O, originates from Thailand, where it has become an iconic part of the Thai culinary landscape. The pomelo is a tropical fruit that is native to Southeast Asia, and it has been used in various traditional dishes for centuries. Thai cuisine is known for its use of fresh herbs, fruits, and vegetables, and the Thai Pomelo Salad perfectly reflects this philosophy.

In Thai culture, salads like Yum Som-O are often enjoyed as part of a larger meal, usually accompanied by sticky rice or grilled meats. The combination of sweet, sour, salty, and spicy flavors in Thai salads like Yum Som-O is what sets Thai food apart and gives it its signature punch.


Ingredients for Thai Pomelo Salad with Shrimp & Peanuts

Thai Pomelo Salad with Shrimp & Peanuts

Here’s the list of ingredients you will need to make this vibrant Thai salad. All the quantities are based on serving about 4 people.

Main Salad Ingredients:

Ingredient Amount
Pomelo (peeled, segmented) 1 large (about 3 cups flesh)
Large shrimp (peeled, deveined) 12 (16–20 count), cooked
Toasted peanuts (chopped) ¼ cup
Toasted shredded coconut 2 tbsp
Fried shallots 2 tbsp
Fried garlic 2 tbsp
Fresh cilantro leaves 2 tbsp, roughly chopped

Dressing Ingredients:

  • 2 tbsp coconut milk
  • 1 tbsp roasted chili paste (nam prik pao)
  • 1 tbsp lime juice (adjust to taste)
  • 1 tbsp palm sugar (dissolved)
  • 1–2 Thai bird’s eye chilies, sliced (optional)
  • 1 tbsp fish sauce

Step-by-Step Directions and Preparation Method of Yum Som-O

Now, let’s walk through the preparation method for Thai Pomelo Salad with Shrimp & Peanuts. Follow these easy steps to make this refreshing Thai dish at home.

1. Prepare the Pomelo

  • Start by cutting off the stem and blossom ends of the pomelo.
  • Score the skin in 4–6 strips and peel it away.
  • Remove any pith and membrane from the fruit, then break it into bite-sized segments.

2. Toast the Nuts and Aromatics

  • In a skillet, dry-toast the peanuts and shredded coconut over medium heat until golden brown. Set aside to cool.
  • Thinly slice the shallots and garlic, then fry them in hot oil until crispy. Drain on paper towels to remove excess oil.

3. Cook the Shrimp

  • Toss the shrimp in 1 tbsp lime juice and a pinch of salt to season them.
  • Heat a pan and sear the shrimp for 1–2 minutes per side until they turn opaque. Remove from the heat and allow them to cool slightly before adding them to the salad.

4. Make the Dressing

  • In a small bowl, whisk together the coconut milk, roasted chili paste, lime juice, palm sugar, fish sauce, and sliced Thai bird’s eye chilies (if you like extra spice).
  • Taste the dressing and adjust it by adding more lime juice, sugar, or fish sauce according to your preferred flavor balance.

5. Assemble the Salad

  • In a large bowl, combine the prepared pomelo, shrimp, toasted peanuts, toasted coconut, fried shallots, fried garlic, and fresh cilantro leaves.
  • Pour the dressing over the top and gently toss everything together to ensure the salad is evenly coated.
  • Serve the salad immediately to enjoy the fresh crunch and vibrant flavors.

Variations of Thai Pomelo Salad with Shrimp & Peanuts

While the classic Thai Pomelo Salad with Shrimp & Peanuts is already a perfect blend of flavors, you can easily customize it based on your dietary preferences and ingredient availability. Here are a few variations you can try:

1. Vegetarian Version

If you want to make this salad vegetarian, you can substitute the shrimp with cooked chicken, tofu, or even tempeh. This will still provide a protein-packed element, but in a vegetarian-friendly way.

2. Add Aromatic Herbs

To enhance the fragrance and flavor of the salad, add thinly sliced kaffir lime leaves or lemongrass. These herbs will give the dish an extra burst of Thai aroma that is truly characteristic of authentic Thai salads.

3. Turn It Into a Main Course

You can make the salad heartier by adding jasmine rice noodles or even quinoa for a more substantial meal. This variation is great for turning this side dish into a light main course.

4. Sweeteners

If you cannot find palm sugar, you can substitute it with honey or granulated sugar. Palm sugar gives a unique flavor to the dressing, but other sweeteners will work in a pinch.


FAQs About Thai Pomelo Salad with Shrimp & Peanuts

1. Can I make this salad in advance?

While it’s best to enjoy the salad fresh for maximum crunch, you can prepare the ingredients ahead of time and store them separately in the fridge. Combine everything just before serving to retain the freshness of the salad.

2. Can I make this salad without fish sauce?

Yes, if you prefer a vegetarian or vegan version, you can substitute the fish sauce with soy sauce or a vegan fish sauce alternative. The flavor may be slightly different, but it will still be delicious.

3. How spicy is this salad?

The spiciness of this salad depends on how much of the Thai bird’s eye chilies you add to the dressing. You can adjust the number of chilies based on your heat tolerance. For a mild version, omit the chilies or use just one.

4. Can I use a different type of nut?

If you don’t have peanuts, you can substitute them with cashews, almonds, or even roasted sunflower seeds for a similar crunchy texture.

5. What can I serve this salad with?

Thai Pomelo Salad with Shrimp & Peanuts pairs wonderfully with grilled fish, sticky rice, or even as an appetizer served on betel leaves. You can also enjoy it alongside a crisp white wine like Riesling or a refreshing glass of chilled Thai iced tea.


Conclusion: Thai Pomelo Salad with Shrimp & Peanuts

In conclusion, Thai Pomelo Salad with Shrimp & Peanuts is a tantalizing Thai dish that brings together a wonderful medley of sweet, tangy, savory, and spicy flavors. Whether you are a fan of Thai cuisine or a newcomer to this vibrant food culture, this salad is sure to impress. The balance of fresh ingredients, the crunch of peanuts, the succulence of shrimp, and the fragrant dressing make it a truly special dish.

With its bright, fresh flavors, this dish makes for a perfect appetizer or side dish for any meal. Whether you serve it on a festive occasion or enjoy it as a light and healthy meal, Yum Som-O will undoubtedly become a favorite in your culinary repertoire. The beauty of this recipe lies in its flexibility, allowing you to make it your own by experimenting with variations, making it a dish that can be enjoyed by everyone.

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Thai Pomelo Salad with Shrimp & Peanuts


  • Author: David Andersson
  • Total Time: 25 minutes

Description

Thai Pomelo Salad with Shrimp & Peanuts, also referred to as Yum Som-O, is a traditional Thai salad that combines pomelo, shrimp, peanuts, coconut, and various herbs and seasonings. The key element that makes this dish stand out is the pomelo, a large citrus fruit similar to grapefruit but sweeter and less tangy. The sweetness of the pomelo pairs perfectly with the savory shrimp and crunchy peanuts, creating a harmonious balance of flavors.


Ingredients

Scale
Ingredient Amount
Pomelo (peeled, segmented) 1 large (about 3 cups flesh)
Large shrimp (peeled, deveined) 12 (16–20 count), cooked
Toasted peanuts (chopped) ¼ cup
Toasted shredded coconut 2 tbsp
Fried shallots 2 tbsp
Fried garlic 2 tbsp
Fresh cilantro leaves 2 tbsp, roughly chopped

 

Dressing

  • 2 tbsp coconut milk
  • 1 tbsp roasted chili paste (nam prik pao)
  • 1 tbsp lime juice (adjust to taste)
  • 1 tbsp palm sugar (dissolved)
  • 12 Thai bird’s eye chilies, sliced (optional)
  • 1 tbsp fish sauce

Instructions

Prepare the Pomelo

  • Start by cutting off the stem and blossom ends of the pomelo.

  • Score the skin in 4–6 strips and peel it away.

  • Remove any pith and membrane from the fruit, then break it into bite-sized segments.

2. Toast the Nuts and Aromatics

  • In a skillet, dry-toast the peanuts and shredded coconut over medium heat until golden brown. Set aside to cool.

  • Thinly slice the shallots and garlic, then fry them in hot oil until crispy. Drain on paper towels to remove excess oil.

3. Cook the Shrimp

  • Toss the shrimp in 1 tbsp lime juice and a pinch of salt to season them.

  • Heat a pan and sear the shrimp for 1–2 minutes per side until they turn opaque. Remove from the heat and allow them to cool slightly before adding them to the salad.

4. Make the Dressing

  • In a small bowl, whisk together the coconut milk, roasted chili paste, lime juice, palm sugar, fish sauce, and sliced Thai bird’s eye chilies (if you like extra spice).

  • Taste the dressing and adjust it by adding more lime juice, sugar, or fish sauce according to your preferred flavor balance.

5. Assemble the Salad

  • In a large bowl, combine the prepared pomelo, shrimp, toasted peanuts, toasted coconut, fried shallots, fried garlic, and fresh cilantro leaves.

  • Pour the dressing over the top and gently toss everything together to ensure the salad is evenly coated.

  • Serve the salad immediately to enjoy the fresh crunch and vibrant flavors.

Notes

To elevate the flavor, lightly toast the peanuts and add a touch of palm sugar to the dressing for balance. You can substitute pomelo with pink grapefruit if pomelo isn’t available. This salad makes a great starter or light lunch—best served chilled for a refreshing, tangy bite!

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Tossed
  • Cuisine: Thai

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