Shrimp Summer Salad in Cantaloupe Bowls
Transform your summer dining experience with this vibrant and refreshing Shrimp Summer Salad in Cantaloupe Bowls. Perfectly cooked shrimp are paired with crisp cucumber, sweet red bell pepper, and juicy fresh cantaloupe, all tossed in a zesty lime and honey dressing that perfectly balances sweet and tangy flavors. What sets this recipe apart is its unique edible presentation—nestled inside hollowed-out cantaloupe halves, these colorful salad "bowls" not only look stunning but also add a natural touch of sweetness to each bite. Packed with fresh, hydrating ingredients, this no-fuss salad is ready in just 30 minutes, making it the ultimate summer dish for lunch, brunch, or even a light dinner. Serve it chilled to savor its cool, refreshing vibe—ideal for hot, sunny days! Keywords: shrimp salad, cantaloupe bowls, summer salad, fresh and zesty, edible presentation, quick summer recipes.
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Recipe Information
Ingredients
- 16 pieces large shrimp, peeled and deveined
- 2 medium cantaloupes
- 1 small cucumber, diced
- 1 small red bell pepper, diced
- 0.25 cup red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups mixed greens
Instructions
Bring a pot of water to a boil and cook the shrimp for 2-3 minutes, or until they turn pink and opaque. Drain and transfer to a bowl of ice water to cool completely. Once cooled, pat dry and set aside.
Slice each cantaloupe in half and scoop out the seeds with a spoon. Carefully carve out the flesh, leaving a 1/2-inch thick border inside each cantaloupe half to create a bowl. Dice the cantaloupe flesh into bite-sized pieces and set aside.
In a large mixing bowl, combine the diced cantaloupe, cucumber, red bell pepper, red onion, and fresh cilantro.
In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper to create the dressing.
Pour the dressing over the cantaloupe mixture and toss gently to coat.
Add the cooked shrimp to the salad mixture, tossing to combine.
To assemble, place a handful of mixed greens in the bottom of each cantaloupe bowl. Spoon the shrimp salad mixture evenly into each cantaloupe half, on top of the greens.
Serve immediately or chill in the refrigerator for up to 1 hour before serving for an extra-refreshing dish.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 401 mg | 17% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 41.7 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1669 mg | 36% | |
*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.
