"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." — NUKA1
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fresh lime juice
1 1/2 tablespoons
red grapefruit, peeled and sectioned
shelled cooked tiny shrimp, thawed if frozen
shredded precooked chicken breast meat
1 1/2 cups
shredded coconut meat, unsweetened
shallots, thinly sliced
chopped red chile pepper
fresh mint leaves
1 1/2 tablespoons
finely chopped fresh cilantro
iceberg lettuce, shredded
My husband is hard to please and he really loved thid recipe. I t was easy to make and has a tropical taste even in th winter
It's a good idea but it would need some adjustments. It was way too acidic. I would use less lime juice and some salt to the dressing.
I dont like canned shrimp, so used large fresh/frozen prawn meat(large shrimp called prawns in oz). Cooked before using & chopped .up into pieces the same size as the chicken
As I was making this dish, I really started to wonder how it was going to work out - it just seemed like so many different flavours to be adding into one bowl, but it worked out really well and we all loved it. I served it with coconut rice. It has a very refreshing flavour from the mint and the lime. Thanks!
I omitted the chicken breast and red chile pepper; added 1 large red bell pepper and 1 jalapeno on hand--which added nice color interest. The flavors melded well--although I would have liked more dressing to allow people to serve themselves. This recipe definitely served 6 people ample helpings.
This is a keeper for us. We used chinese cabbage instead of iceburg, pomelo instead of grapefruit (milder and firmer), and offered toasted crushed ramen noodles, chopped peanuts and pepper flakes as toppings. Yum! I think next time I'll let it sit overnight to let the flavors come out more and and try toasting the coconut first. Thanks for the recipe!
Well, there are a lot of different flavors going on here. The one thing that I thought kind of sent the flavor balance over the edge was the grapefruit. I also thought the dressing could've used a little something more. It was a good starting-off point. With a few tweeks, I would make again! Thanks!
really good salad - you really have to be in to thai food to appreciate all the different flavors and texture combos.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Shrimp, Chicken, Grapefruit, and Coconut Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 152
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