Begin by carefully slicing off the top of the pomelo, then use a knife to score the skin in quarters. Gently peel away the thick pith and separate the flesh into large, bite-sized chunks.

In a dry skillet over medium heat, add the shredded unsweetened coconut. Stir frequently for about 3-5 minutes until golden brown and fragrant.

Using a spice grinder or a blender, pulse the dried shrimp until fluffy and finely ground.

Thinly slice the shallot and lemongrass, finely chop the makrut lime leaves, and roughly tear the fresh mint and cilantro.

In a mixing bowl, mince the Thai chili, then combine it with palm sugar, fresh lime juice, and fish sauce; mix well.

In a large mixing bowl, gently toss together the prepared pomelo chunks, toasted coconut, crushed peanuts, ground shrimp, shallot, lemongrass, lime leaves, mint, and cilantro with the dressing.

Plate your vibrant Thai Pomelo Salad immediately to preserve its freshness and crunch.