Thai Pomelo Shrimp Salad
Prep time
Total time
Equipment: screwdriver or a long, sharp, and pointy object if making coconut slices.
Serves: 4
  • 1 large pomelo (use grapefruit if you can’t find pomelo)
  • 12-16 medium shrimp, peeled
  • 3 spring onions
  • 5 oz mung bean noodles
  • 5 oz green salad mix including arugula, spinach, mizuna, etc
  • 1 small cucumber, chopped
  • 1 cup cilantro (coriander), chopped
  • 1 cup fresh mint leaves
  • 1 cup coconut slices (this is how to make them) or shredded coconut
  • 2 tbsp chili jam (get it from an Asian/Thai grocery or online but avoid MSG)
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
How To Make
  1. Steam shrimp till they turn pink and set aside to cool.
  2. Peel the pomelo and use only the juicy parts, cut them into edible chunks. Keep the juice from the pomelo into the serving bowl, you want to enjoy it as a part of this salad.
  3. Put mung bean noodles in hot boiling water for 5-7 minutes or till soft, strain and cool them off under cold running water.
  4. Mix all the dressing ingredients in a jar and shake vigorously to combine.
  5. Put all the food except coconut slices together in the serving bowl, pour dressing over it and mix gently. I like to use my hands to do that. If the mung bean noodles stick together, rinse them under cold water.
  6. Decorate with coconut slices or shredded coconut.
  7. Eat immediately- this recipe is not very tasty the following day. If you need to wait before serving it, keep it in the fridge to cool it off a little.

When shopping for Asian condiments, be sure to look for the various names of MSG. Unfortunately, many of these condiments contain MSG. Words you want to avoid are: monosodium glutamate, monopotassium glutamate yeast extract, yeast, Ajinomoto, Umami – these are just some of them.


AIP: Replace mung bean noodles with zucchini or spaghetti squash noodles. Replace chili jam with 2 tbsp fresh minced ginger.

Low-FODMAP: Replace pomelo/grapefruit with mandarin orange or green pear. Only use green parts of spring onion. Replace mung bean noodles with zucchini or spaghetti squash noodles. Use shredded coconut, limit to ¼ cup.

Low-Histamine: Replace pomelo/grapefruit with green pear. Skip spinach and use shredded coconut only if tolerated. Replace chili jam with 2 tbsp fresh minced ginger. Skip fish sauce. Replace lime juice with apple juice. Replace shrimp with 4 salmon steaks, steamed and cut into chunks.
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