Thai Shrimp, Chicken, Grapefruit, and Coconut Salad

8 Reviews Add a Pic
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  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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Adjust Servings

Original recipe yields 6 servings



  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 (8)

Rate This Recipe


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

mrs agbonkhese

mrs agbonkhese

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!

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Santa Fe Chicken Salad


next recipe:

Toasted Coconut Chicken Salad