Shrimp Melon Salad Recipes

SHRIMP AND MELON SALAD

Shrimp and Melon Salad image

Provided by Patrick and Gina Neely : Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Salt
1 pound shrimp, cooked-peeled and deveined
1 lemon, juiced
3 pounds seedless watermelon, rind removed, cut into chunks
1 honeydew, rind removed, cut into chunks
1/2 red onion, sliced thin
1 jalapeno, chopped
2 tablespoons fresh lime juice
1 teaspoon honey
4 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

Boil water in a medium saucepan. Add a dash of salt and lemon juice. When water boils, add shrimp, until they turn an opaque pink color. Remove shrimp from pan and shock in cold water to stop the cooking.
In a large bowl, combine watermelon, honeydew, onion and jalapeno.
In a separate bowl mix together: lime juice, honey, olive oil and dash of salt and pepper
Drizzle over melon salad and toss to combine.

WATERMELON SHRIMP SALAD

Watermelon Shrimp Salad image

Sweet, spicy and easy to make, this salad travels well in a cooler to picnics and summer gatherings. I love the combination of flavors, the colorful presentation, and of course, I love to see the happy faces of my guests once they've tried it. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 seedless watermelon, cut into 1-inch cubes (about 10 cups)
1 medium honeydew melon, cut into 1-inch cubes (about 4 cups)
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 cups green grapes, halved
1 large cucumber, seeded and chopped
1 small navel orange, peeled and sectioned
1 small red onion, chopped
1 jalapeno pepper, seeded and finely chopped
1/3 cup lemon juice
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper flakes

Steps:

In a large bowl, combine the first 8 ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.

Nutrition Facts : Calories 309 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 158mg sodium, Carbohydrate 56g carbohydrate (50g sugars, Fiber 3g fiber), Protein 21g protein.

SHRIMP IN MELON SALAD

Shrimp in Melon Salad image

Need a cool salad? You can toss a simple seafood salad together in a snap.

Provided by Betty Crocker Kitchens

Categories Dinner

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

2 small honeydew melons or cantaloupe
1/3 cup plain lowfat yogurt
2 tablespoons mayonnaise or salad dressing
2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
1 teaspoon sugar
1/2 teaspoon grated lemon peel
1 small cucumber, thinly sliced (1 cup)
3/4 pound frozen cooked medium shrimp, thawed
1/4 cup sliced almonds

Steps:

Cut each melon crosswise in half. Remove seeds. Scoop melon from each half, leaving 1-inch rim around the top. Chop melon and drain thoroughly.
In large bowl, mix yogurt, mayonnaise, dill weed, sugar and lemon peel. Stir in chopped melon, cucumber and shrimp. Spoon one-fourth shrimp mixture into each melon half. Sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 125 mg, Fiber 2 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg

POACHED SHRIMP WITH MELON

Poached Shrimp with Melon image

Provided by Food Network

Categories appetizer

Time 40m

Yield 10 servings

Number Of Ingredients 8

Ingredients

2 pounds small raw shrimp (71/90 is a perfect size)
2 lemons
10 peppercorns
Salt and cracked pepper
2 ripe cantaloupe
2 ripe honeydew
1 cup extra-virgin olive oil
1 cup fresh mint leaves

Steps:

In a large pot put the shrimp, lemons cut in half, peppercorns, and a pinch of salt together. Fill with cold water just to cover the shrimp. Place the pot on high heat to boil. In the meantime put a strainer in the sink, and also fill a large bowl with ice and cold water. When the water reaches a boil the shrimp are cooked. Strain the shrimp from the water, and then plunge the hot shrimp into the ice water. This stops the cooking process immediately. Leave the shrimp in the cold water for a few minutes. Strain and reserve in the refrigerator. Peel and seed the melons, and dice into medium size pieces, or around the same size as the shrimp. Separate the diced melon from the trimmings. This is what we will make the dressing out of. In a blender combine half of the melon pieces, half of the mint, and half the olive oil. Blend until smooth. In a large mixing bowl put the shrimp, diced melon, and the dressing. Mix well and season with salt and pepper. Transfer to a serving vessel, and garnish with remaining mint leaves and drizzle with olive oil. Season the top with salt and cracked pepper.

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