Thai Grapefruit Salad

Ingredients

• 2 grapefruit grapefruit – segmented, membranes removed
• 12 ounces shrimp – peeled and deveined
• 6 cups water
• 2 tablespoons dried shrimp – finely chopped
• 0.5 cup unsweetened shredded coconut
• 0.5 cup roasted peanuts – coarsely chopped
• 0.5 cup shallots – thinly sliced
• 2 chiles thai bird's eye chiles – thinly sliced
• 2 leaves kaffir lime leaves – finely slivered
• 3 tablespoons fish sauce
• 3 tablespoons lime juice – freshly squeezed
• 2 tablespoons palm sugar – finely grated
• cilantro leaves – for serving

Instructions

1. In a small bowl, whisk together the fish sauce, lime juice, and palm sugar until the sugar is fully dissolved; set the dressing aside.
2. Over a bowl, segment the grapefruit, removing all membranes, then place the segments in a large mixing bowl. Add the dried shrimp, shallots, thai bird's eye chiles, and kaffir lime leaves to the grapefruit.
3. Bring the water to a gentle simmer in a medium saucepan. Add the shrimp and poach until just opaque throughout, 2–3 minutes; drain, let cool briefly, then add to the mixing bowl.
4. Toast the unsweetened shredded coconut in a dry skillet over medium heat, stirring, until golden and fragrant, 3–5 minutes. Add most of the toasted coconut and most of the roasted peanuts to the mixing bowl, reserving a little of each for finishing.
5. Pour the dressing over the salad and gently toss to coat evenly. Taste and balance with a touch more fish sauce or lime juice if needed. Transfer to a platter, sprinkle with the reserved amounts, and garnish with cilantro leaves. Serve right away while the textures are crisp.