Best 3 Honeydew Shrimp Salad Recipes
Indulge in a delightful culinary experience with our selection of honeydew shrimp salad recipes, a harmonious blend of sweet and savory flavors. These recipes offer a refreshing twist to the classic shrimp salad, featuring the unique combination of juicy honeydew melon and succulent shrimp. From simple and quick weekday meals to elegant dinner party dishes, our collection caters to various occasions and preferences. Discover a symphony of flavors in each recipe, as the crisp honeydew melon complements the tender shrimp, while tangy dressings and aromatic herbs elevate the overall taste. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.
Here are our top 3 tried and tested recipes!
SHRIMP AND MELON SALAD
Provided by Patrick and Gina Neely : Food Network
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
MANGO, PAPAYA, SHRIMP, AND CRAB SALAD IN HONEYDEW CUPS
Steps:
- Combine the mayonnaise, brown sugar, cilantro, mustard, vinegar, jalapeño, lime juice, and hot sauce in a medium bowl and stir well. Season the dressing to taste with salt and pepper.
- Put the papaya, mango, shrimp, and crabmeat in a large bowl. Add the dressing and toss gently to combine.
- Halve the melons and scoop out the seeds. Spoon the salad into the honeydew cups, and serve.
- tip
- The bottoms of the honeydew halves may need to be partly sliced off so they don't roll around. An average honeydew is about the size of a small bowl on the inside.
GRILLED SHRIMP SALAD WITH MELON AND FETA
A colorful mix of juicy fresh melon, salty feta and grilled shrimp, this easy-to-make salad is perfect for a quick and light summer dinner. A little minced chile adds heat, balancing the sweetness of the melon and shrimp, while the toasted whole coriander seeds lend a nice crunch. You can use any one type or a combination of melon here, and the riper the better. Serve this with something to catch all the tangy sauce - bread, rice or even a spoon.
Provided by Melissa Clark
Categories weeknight, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Light a charcoal or gas grill or heat the broiler. Make the fire as hot as it will get and, if using a broiler, put the rack close to the heat source.
- While the grill heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. (Careful: They can roll around.) Put them in a small dry skillet over medium heat and toast, shaking the pan once or twice until fragrant, 1 to 3 minutes. Pour into a small bowl.
- Using a Microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic (no need to wash the grater in between), then add the chile and a large pinch of salt and pepper. Whisk in oil.
- Pat shrimp dry, then transfer to a medium bowl and season with a pinch each salt and black pepper. Give the coriander mixture a stir, then pour half of it over the shrimp, reserving the rest for the salad. Toss shrimp to coat and set aside while preparing the other ingredients.
- Cut the zested limes in half, squeeze out 2 tablespoons juice and whisk into the coriander mixture to make a dressing. Cut leftover lime into wedges.
- Arrange the shrimp in a grill basket or on skewers (or just on a sheet pan if broiling), and grill or broil shrimp until well browned on one side, 2 to 3 minutes. Flip and cook until just opaque and cooked through, 1 to 2 minutes. Transfer the shrimp to a plate and squeeze a wedge of lime all over.
- In a large bowl, combine melon, cucumber, onion, feta and herbs. Pour in coriander dressing and toss to combine. Taste, and add more salt or lime juice to taste. Top melon salad with grilled shrimp and more herbs, if you'd like.
Tips:
- Choose ripe honeydew melon: A ripe honeydew melon will have a creamy white or pale green flesh that is slightly soft to the touch. Avoid melons that are too hard or have bruises or blemishes.
- Use fresh shrimp: Fresh shrimp should be firm and have a slightly briny smell. Avoid shrimp that is slimy or has a strong fishy odor.
- Cook the shrimp properly: Shrimp should be cooked until it is opaque and pink. Overcooked shrimp will be tough and chewy.
- Chill the salad before serving: This will help the flavors to meld and make the salad more refreshing.
- Serve the salad with a variety of toppings: Some popular toppings include chopped nuts, crumbled bacon, sliced avocado, or a drizzle of honey mustard dressing.
Conclusion:
Honeydew shrimp salad is a light and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its sweet honeydew melon, succulent shrimp, and tangy dressing, this salad is sure to be a hit at your next party or potluck.
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