Best Honeydew Shrimp Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MANGO, PAPAYA, SHRIMP, AND CRAB SALAD IN HONEYDEW CUPS



Mango, Papaya, Shrimp, and Crab Salad in Honeydew Cups image

Categories     Salad     Sauce     Brunch     Honeydew     Mango     Papaya     Crab     Shrimp

Yield serves 4 to 6

Number Of Ingredients 14

6 tablespoons mayonnaise
1/4 cup (packed) light brown sugar
1/4 cup chopped fresh cilantro
3 tablespoons Dijon mustard
3 tablespoons distilled white vinegar
1 tablespoon minced seeded jalapeño chile
2 teaspoons fresh lime juice
1 teaspoon bottled hot sauce (such as Huichol)
Salt and freshly ground black pepper
2 cups diced papaya (from 1 small papaya)
2 cups diced mango (from 2 large mangoes)
1 pound cooked shrimp, shelled, deveined, and diced
8 ounces lump crabmeat, picked over to remove any shell and cartilage
2 to 3 small honeydew melons (see Tip)

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.

HONEYDEW SHRIMP SALAD



Honeydew Shrimp Salad image

A creamy pickle relish dressing deliciously complements this unusual shrimp and fruit medley. -Lynda Mohan, Scottsdale, Arizona

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

1 pound cooked medium shrimp, peeled and deveined
1/4 cup chopped celery
1 hard-boiled large egg, chopped
2 tablespoons sunflower kernels
1/3 cup mayonnaise
4-1/2 teaspoons Thousand Island salad dressing
1 tablespoon sweet pickle relish
1/4 teaspoon salt
1/8 teaspoon pepper
1 large honeydew melon, quartered and seeded

Steps:

  • In a large bowl, combine the shrimp, celery, egg and sunflower kernels. In a small bowl, combine the mayonnaise, salad dressing, pickle relish, salt and pepper. Pour over shrimp mixture and toss to coat. Spoon onto honeydew quarters.

Nutrition Facts : Calories 438 calories, Fat 23g fat (3g saturated fat), Cholesterol 234mg cholesterol, Sodium 584mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 2g fiber), Protein 27g protein.

Related Topics