Pomelo salad is one of those dishes that wakes up your palate from the first bite. Sweet citrus, tender shrimp, and a salty-sour dressing come together in a fresh, crunchy mix. It’s light but satisfying, and it looks gorgeous on the table.
If you like Thai flavors but want something bright and not too spicy, this is a perfect pick. It’s also surprisingly easy to make at home, even if pomelo is new to you.
Why This Recipe Works
This salad is all about balance. The sweet, juicy pomelo pairs perfectly with briny dried shrimp and a savory, tangy dressing.
Fresh herbs add fragrance, while toasted coconut and peanuts bring crunch. A little chili heat ties it all together without overwhelming the fruit.
We use gently poached shrimp for a tender, juicy bite. The dressing is whisked separately so you can adjust the flavor before it hits the salad.
And by tossing right before serving, you keep the pomelo segments intact and juicy.
What You’ll Need
- Pomelo: 1 large pomelo, peeled and segmented (or 3 cups grapefruit segments as a backup)
- Shrimp: 10–12 medium shrimp, peeled and deveined
- Dried shrimp (optional but traditional): 2 tablespoons, rinsed and roughly chopped
- Shallots: 2 small, thinly sliced
- Roasted peanuts: 1/4 cup, roughly chopped
- Toasted coconut flakes: 1/4 cup (unsweetened)
- Fresh herbs: 1/4 cup cilantro leaves, 1/4 cup mint leaves
- Thai bird’s eye chilies: 1–2, thinly sliced (or jalapeño for milder heat)
- Scallions: 2, thinly sliced
- Fish sauce: 2–3 tablespoons
- Lime juice: 2–3 tablespoons, freshly squeezed
- Palm sugar or light brown sugar: 1–1.5 tablespoons, to taste
- Garlic: 1 small clove, finely minced
- Neutral oil (optional): 1 teaspoon, to soften edges of the dressing
- Salt: a pinch, for poaching shrimp
Step-by-Step Instructions
- Prep the pomelo. Cut off the top and bottom, score the thick rind, and peel it off. Separate the segments and remove the membranes so you get clean, juicy pearls. Gently break into bite-size chunks.
Set aside.
- Poach the shrimp. Bring a small pot of salted water to a simmer. Add shrimp and cook 1–2 minutes until just opaque and pink. Transfer to an ice bath to stop cooking.
Pat dry and slice in half lengthwise if you prefer.
- Toast the coconut. In a dry skillet over low heat, toast coconut flakes until lightly golden and fragrant, 2–3 minutes. Stir often to prevent burning. Let cool.
- Make the dressing. In a bowl, whisk fish sauce, lime juice, sugar, and minced garlic until the sugar dissolves.
Add sliced chili and the optional teaspoon of oil. Taste and adjust: you want a bright sweet-sour-salty balance.
- Prep aromatics and crunch. Slice shallots and scallions. Roughly chop peanuts.
Rinse and roughly chop dried shrimp if using.
- Assemble gently. In a large bowl, add pomelo, shrimp, shallots, scallions, dried shrimp, half the peanuts, and half the toasted coconut. Add most of the herbs. Spoon on dressing, starting with about two-thirds, and toss very gently so you don’t crush the pomelo.
- Taste and finish. Add more dressing if needed.
Adjust salt, lime, or sugar to your liking. Top with remaining peanuts, coconut, and herbs.
- Serve right away. This salad is best fresh, slightly chilled or at room temperature.
Storage Instructions
- Short-term: Keep leftovers in an airtight container in the fridge for up to 24 hours. The pomelo will release some juice but still tastes great.
- Make-ahead: Segment the pomelo, cook the shrimp, and mix the dressing up to 1 day ahead.
Store each component separately. Toss just before serving for the best texture.
- Freezing: Not recommended. Citrus and shrimp both lose texture when frozen and thawed.
Why This is Good for You
Pomelo is rich in vitamin C, fiber, and antioxidants, which support immune health and digestion.
Shrimp provides lean protein and minerals like selenium and iodine. Fresh herbs bring phytonutrients and fragrance with almost no calories. With its light dressing and plenty of fresh ingredients, this salad feels indulgent but stays balanced and nourishing.
Pitfalls to Watch Out For
- Overdressing: Too much dressing can drown the delicate pomelo and make the salad watery.
Start small and add gradually.
- Overcooking shrimp: Shrimp turn rubbery fast. Pull them as soon as they turn opaque and chill immediately.
- Skipping membrane removal: The thick membranes on pomelo segments can be tough and bitter. Take a few minutes to remove them.
- Using sweetened coconut: It can make the salad cloying.
Choose unsweetened coconut and toast lightly.
- Unbalanced dressing: If it tastes flat, add a squeeze more lime. If it’s too sharp, a pinch more sugar helps. Saltiness comes from fish sauce, so adjust carefully.
Alternatives
- Fruit swaps: Use pink grapefruit, pomelo-grapefruit mix, or even orange segments.
If using grapefruit, you may need a touch more sugar to balance the bitterness.
- Protein changes: Try poached chicken, poached squid, seared scallops, or firm tofu. For tofu, press, cube, and pan-sear for better texture.
- Vegan version: Replace fish sauce with a vegan fish sauce or a mix of light soy sauce and a splash of mushroom soy. Skip the shrimp and dried shrimp.
- Nut-free: Use toasted pumpkin seeds or crispy shallots instead of peanuts.
- Milder heat: Swap Thai chilies for thinly sliced jalapeño or omit chili and add a pinch of red pepper flakes to the dressing.
- Extra crunch: Add thinly sliced cucumber or shaved fennel.
Keep amounts modest so pomelo remains the star.
FAQ
Can I use grapefruit instead of pomelo?
Yes. Grapefruit is a good substitute, especially pink or ruby varieties. It’s more bitter than pomelo, so taste the dressing and add a bit more sugar if needed.
How do I pick a good pomelo?
Choose one that feels heavy for its size, with a firm but slightly springy rind and a sweet, citrusy aroma.
Avoid fruit with soft spots or dull, wrinkled skin.
Is fish sauce necessary?
Fish sauce provides deep savory notes. If you don’t use it, try a vegan fish sauce or a blend of light soy sauce and a splash of lime for brightness. Adjust sugar and lime to keep balance.
Can I make this spicy?
Absolutely.
Add extra Thai chilies to the dressing or sprinkle a pinch of chili flakes on top. Taste as you go so the heat complements the fruit.
What should I serve with this salad?
It pairs well with jasmine rice, grilled chicken, or lemongrass pork. As a light meal, serve it with rice crackers for a crunchy contrast.
How far in advance can I prepare it?
Prep components up to a day ahead, but toss the salad within an hour of serving.
This keeps the pomelo juicy and the nuts and coconut crisp.
Do I need dried shrimp?
It’s traditional and adds a savory, umami kick. If you don’t have it or prefer not to use it, the salad will still be delicious with fresh shrimp and fish sauce.
Can I grill the shrimp instead?
Yes. Brush with a little oil and grill over medium-high heat 1–2 minutes per side until opaque.
Grilling adds a smoky note that’s great with citrus.
In Conclusion
Yum Som O is a bright, refreshing Thai salad that hits every note: sweet, salty, sour, and a hint of heat. With juicy pomelo, tender shrimp, and crunchy toppings, it’s both satisfying and light. Keep the dressing balanced, toss gently, and serve fresh.
Once you master the basics, you can tweak the flavors to your taste and make it your go-to citrus salad year-round.
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