Shrimp in Cantaloupe with Orzo Pasta
Discover the perfect blend of sweet and savory with this elegant and refreshing Shrimp in Cantaloupe with Orzo Pasta recipe. Delicate shrimp are sautéed with garlic and a splash of zesty lemon juice, then chilled for ultimate tenderness. Paired with juicy cantaloupe balls, al dente orzo pasta, and a drizzle of olive oil, this dish offers a harmony of textures and flavors that’s perfect for summer gatherings or light dinners. The presentation is just as stunning—served inside hollowed-out cantaloupe halves for a playful and elegant touch. With minimal prep and vibrant ingredients like fresh parsley and a hint of citrus, this recipe brings a sophisticated yet effortless charm to your table. Keywords: shrimp in cantaloupe, orzo pasta recipe, summer seafood dish, light and refreshing recipes, cantaloupe salad ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Raw shrimp (peeled and deveined)
- 1 whole Cantaloupe
- 250 grams Orzo pasta
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 liters Water
- 1 bowl Ice (for chilling shrimp post-cooking)
Instructions
Bring 2 liters of water to a boil in a large pot. Add a pinch of salt and cook the orzo pasta according to the package instructions (typically 8-10 minutes) until al dente. Drain the pasta, rinse it under cold water to stop the cooking process, and set aside.
While the pasta cooks, slice the cantaloupe in half and scoop out the seeds. Using a melon baller or small spoon, carve out bite-sized cantaloupe balls, leaving the outer shell intact. Set the cantaloupe balls aside and reserve the hollowed halves for presentation.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the raw shrimp to the skillet and season with salt and black pepper. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Squeeze the lemon juice over the shrimp and toss to coat.
Immediately transfer the cooked shrimp to a bowl filled with ice water to chill. This will stop them from overcooking and keep them tender.
In a large mixing bowl, combine the cooked orzo pasta, chilled shrimp, cantaloupe balls, and chopped parsley. Drizzle with a bit of olive oil and toss gently to mix.
To serve, spoon the shrimp and orzo mixture into the hollowed-out cantaloupe halves for a beautiful presentation. Garnish with additional parsley if desired.
Serve immediately and enjoy this light, refreshing dish!
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 3282 mg | 143% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 79.8 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3020 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
