Yam Som (Grapefruit and Shrimp Salad)


Recipe adapted from Savoring Southeast Asia

Serves 2 as entree or 4 as appetizer

  • 1/2 pound shrimp, peeled and deveined large 
  • 1 Ruby Red grapefruit
  • 2 teaspoons chile paste (optional)
  • ​2 tablespoons fresh lime juice
  • ​1 tablespoon fish sauce
  • ​2 teaspoons sugar
  • ​1 jalapeno chile, thinly sliced (discard seeds for less heat)
  • 1 tablespoon fresh mint, minced
  • ​2 tablespoons fried shallots
  • ​1 tablespoon fried garlic
  • ​2 tablespoons roasted peanuts, crushed
  • ​1/4 cup chopped cilantro, for garnish

​NOTE: Fish sauce and fried shallots and fried garlic are readily available in most well-stocked grocery stores, or check your local Asian market

Yam Som Shrimp & Grapefruit


Click image to enlarge


Bring a large pot of salted water to a boil. Add the shrimp and boil until they turn pink, 1-2 minutes. Drain and cool.

​Stand the grapefruit on end and carefully slice straight down each side, removing peel, pith, and membrane. Turn it on its side and cut off top and bottom. Remove sections from membrane and break into bite-sized pieces. Drain any excess juice.

​In a large serving bowl, combine the chile paste (optional), lime juice, fish sauce, sugar, and jalapeno. Stir until the sugar dissolves. Add the shrimp, grapefruit, mint, fried shallots and garlic, and peanuts and toss to mix. Garnish with the cilantro and serve at once.

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