Spicy Shrimp, Pummelo and Mint Salad

Number of servings


  • 1 Sunkist® pummelo
  • 0.5 English cucumber
  • 0.5 large (1 small) red pepper, thinly sliced
  • 4 cups shredded cabbage coleslaw mix
  • 0.34 cup coarsely chopped fresh mint
  • 0.75 pound large cooked shrimp
  • 0.34 cup chopped dry-roasted peanuts (Garnish)
  • 3 tablespoons creamy peanut butter
  • 1.5 tablespoons sugar
  • 6 tablespoons unseasoned rice wine vinegar (or white wine vinegar)
  • 1.5 tablespoons Sriracha
  • 1 tablespoon soy sauce
  • 3 tablespoons vegetable oil


Time: 25 minutes


  1. Peel the Sunkist® pummelo and tear the citrus flesh of each segment into pieces, discarding the white pith and refrigerate.
  2. To make the dressing, in a small bowl whisk together the peanut butter, sugar and vinegar until well combined.
  3. Add in and whisk the Sriracha, soy sauce and vegetable oil. Refrigerated until ready to use.
  4. In a separate large bowl toss together the cucumber, pepper, cabbage mixture, mint and shrimp.
  5. Add the Sunkist pummelo and the dressing and gently toss. Top with chopped peanuts.