I watched this being made during a live class at Milkstreet. If you haven't heard of Milkstreet, or think it's just the name of a public television show or podcast you will be delighted to learn they have a wonderful online program! https://www.177milkstreet.com/ Clearly written and tested recipes, magazine, live demos, live classes, and self-paced lessons too! They have a 12-week trial that gives you access to pretty much everything for just a $1 now - the full year is $59.
I believe their recipe is behind a firewall, so for this blog I will just record my notes on the techniques and order to process the food. (link below just in case they open it up)
Due to what instacart sent me, I drained and rinsed cans of red grapefuit.
Then I cooked the shrimp by poaching it in water that had been boiling.
Remove the pot with the boiling water from the heat and then add fish sauce*, and shrimp. When cooked, remove from the water. Then while the shrimp cool, put shallots in the hot water to cook a bit. Slice the shrimp. (Or put in at the same time and just pick out the shrimp to slice.)
Make the dressing: fish sauce, lime juice, sugar, garlic paste, thai chili, cashewsHandy replacement for fish sauce - soy sauce.
Combine three mixtures (grapefruit, shrimp/shallot, and dressing together - serve. Add and mix in the cilantro and then garnish with more cashews on the top.
Coconut would be a good addition - but I prefer cashews to peanuts.
I used myfitnesspal to get the nutritional information - recipe for 3 servings
Milkstreet Thai Grapefruit Salad with Shrimp, 1 serving(s)
Calories 367 Fat 11 carbs 35 Fiber 4 Protein 29 Sugar 24