thai shrimp chicken grapefruit and coconut salad
Recipes
Prawn
Thai Shrimp Chicken Grapefruit and Coconut Salad
This is my combination of 'Thai Yam Som-O' and a marinated-shrimp and coconut salad I had at Bellagio's. If pomelo is available in your area, use it in place of the grapefruit.
Ingredients
- ½ cup fresh lime juice
- 1 ½ tablespoons fish sauce
- 2 teaspoons white sugar
- 2 cloves garlic, crushed
- 1 red grapefruit, peeled and sectioned
- 2 cups shelled cooked tiny shrimp, thawed if frozen
- 2 cups shredded precooked chicken breast meat
- 1 ½ cups shredded coconut meat, unsweetened
- 6 shallots, thinly sliced
- 1 teaspoon chopped red chile pepper
- ½ cup fresh mint leaves
- 1 ½ tablespoons finely chopped fresh cilantro
- 1 head iceberg lettuce, shredded
Directions
- Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
- Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
- Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.
