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Thai-Style Shrimp and Melon Salad
Recipes
Thai-Style Shrimp and Melon Salad
4 servings
20 minutes total

Ingredients

  • 3 cups fresh honeydew chunks
  • 1 large red bell pepper
  • ¼ bunch fresh cilantro
  • ¼ cup spicy (or plain) peanuts (optional)
  • 1 small, fresh jalapeño
  • ½ cup sliced fresh green onions
  • 2 limes, for juice
  • 2 tablespoons fish (or Worcestershire) sauce
  • ½ teaspoon kosher salt
  • 3 tablespoons olive oil, divided
  • 1 lb peeled/deveined medium shrimp, tails removed
  • 1 teaspoon roasted garlic-herb seasoning

Steps

    1. Cut honeydew and bell pepper into thin, 1-inch-long strips. Chop cilantro (¼ cup); crush peanuts, if using. Slice jalapeño, removing seeds and membranes if desired.
    2. Place in large bowl: honeydew, bell peppers, cilantro, jalapeños, and green onions. Juice limes (2 tablespoons). Combine in second bowl: lime juice, fish sauce, salt, and 2 tablespoons oil.
    3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat shrimp with remaining 1 tablespoon oil, then seasoning. Place shrimp in pan (wash hands) and cook 3–4 minutes, stirring occasionally, until pink and opaque.
    4. Pour dressing over melon mixture; toss to coat. Divide melon salad among serving bowls; top evenly with shrimp. Sprinkle with peanuts; serve.

Amount per ¼ recipe serving: Calories 220, Total Fat 11g, Sat Fat 1.5g, Trans Fat 0g, Chol 115mg, Sodium 1670mg, Total Carb 17g, Fiber 2g, Total Sugar 13g, (Incl. 0g Added Sugars), Protein 21g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 10%