Thai Shrimp, Chicken, Grapefruit, and Coconut Salad Recipe - Allrecipes.com
  • READY IN 30 mins

Thai Shrimp, Chicken, Grapefruit, and Coconut Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    30 mins

Directions

  1. Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
  2. 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.
  3. Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2008

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

 
Most Helpful Critical Review
Jul 01, 2010

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.

 

8 Ratings

Sep 05, 2008

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

 
Jan 08, 2008

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!

 
Feb 22, 2011

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.

 
Dec 11, 2009

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!

 
Sep 28, 2008

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!

 
Mar 10, 2008

really good salad - you really have to be in to thai food to appreciate all the different flavors and texture combos.

 

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Nutrition

  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 410 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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