Thai Shrimp, Chicken, Grapefruit, and Coconut Salad

Thai Shrimp, Chicken, Grapefruit, and Coconut Salad

NUKA1

"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

30 m servings 364 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 9
  1. 9 Ratings

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Most helpful positive review

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

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.

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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

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...

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 mor...

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 flak...

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.

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...

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

2.15.16 Had large shrimp on hand, so I just cut them into smaller pieces. Followed the recipe to the letter, tasted, and then added another Thai chili pepper to kick up the heat. I think it ...

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