To make Thai pomelo salad, take a small saucepan and saute the shallots or onions, garlic, dried pepper flakes in olive oil until you get a delicious aroma and it turns golden-brown. To this, add coconut milk and let it cook in medium heat. Once done, remove it from the heat and set it aside to cool. 

In another skillet, dry toast the desiccated coconut flakes over medium to low heat until they turn medium-brown in color.  Remember that coconut burns very easily and that's why ensure you don't leave the skillet unattended.

Meanwhile, poach the shrimps in simmering hot water, flavored with the herbs and spices of your choice. Set it aside once it's done. 

Now comes the showstopper of the salad - pomelos. Gently break them into segments of approximately 1/2 an inch each. Put them in a bowl. 

To this bowl, now add the shallot and coconut mixture, poached shrimps, roasted peanuts, coconut milk, and finely chopped cilantro (if you want). To this, you can add fish sauce or mushroom powder (as per your preference) for the umami taste. You can also add lime juice if you want, however, how much of it should you add depends entirely on the tartness of the pomelos. If the pomelos are sour, you can add a little bit of sugar or honey. For some, the subtle sweetness of coconut milk suffices. 

Once done, serve it immediately and enjoy it as a meal with your family and friends!