Zesty Shrimp Salad
1 Tbsp grapeseed or canola oil
1 lb large shrimp, peeled and deveined
1 pomelo, peeled, with segments sliced into thirds
1 large carrot, cut into matchsticks size
1 red bell pepper, thinly sliced
2 Tbsp fresh orange juice
2 Tbsp toasted sesame oil
1/4 tsp red chili flakes
2 Tbsp crushed peanuts
1 Tbsp grapeseed or canola oil
1 lb large shrimp, peeled and deveined
1 pomelo, peeled, with segments sliced into thirds
1 large carrot, cut into matchsticks size
1 red bell pepper, thinly sliced
2 Tbsp fresh orange juice
2 Tbsp toasted sesame oil
1/4 tsp red chili flakes
2 Tbsp crushed peanuts
1. Heat oil in a large skillet over medium-high heat. Add shrimp and cook until undersides are pink, about 3 minutes. Turn shrimp and cook until opaque, about 2 minutes more.
2. In a large bowl, toss together pomelo, carrot, and red pepper. In a small bowl, whisk together orange juice, sesame oil, and chili flakes.
3. Add dressing to salad and toss to coat. Top with shrimp and crushed peanuts.
