- 1/2 cup fresh lime juice
- 1 1/2 tablespoons fish sauce
- 2 teaspoons white sugar
- 2 cloves garlic, crushed
- 1 red grapefruit, peeled and sectioned
- 2 cups shelled cooked tiny shrimp, thawed if frozen
- 2 cups shredded precooked chicken breast meat
- 1 1/2 cups shredded coconut meat, unsweetened
- 6 shallots, thinly sliced
- 1 teaspoon chopped red chile pepper
- 1/2 cup fresh mint leaves
- 1 1/2 tablespoons finely chopped fresh cilantro
- 1 head iceberg lettuce, shredded
- Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
- 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.
- Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.
03/28/2018
recipepes.com
Thai Shrimp, Chicken, Grapefruit, and Coconut Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
