Best Prawn Melon Salad Recipes

SHRIMP AND MELON SALAD

Shrimp and Melon Salad image

Provided by Patrick and Gina Neely : Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Salt
1 pound shrimp, cooked-peeled and deveined
1 lemon, juiced
3 pounds seedless watermelon, rind removed, cut into chunks
1 honeydew, rind removed, cut into chunks
1/2 red onion, sliced thin
1 jalapeno, chopped
2 tablespoons fresh lime juice
1 teaspoon honey
4 tablespoons olive oil
Salt and freshly ground black pepper

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.

WATERMELON SHRIMP SALAD

Watermelon Shrimp Salad image

Sweet, spicy and easy to make, this salad travels well in a cooler to picnics and summer gatherings. I love the combination of flavors, the colorful presentation, and of course, I love to see the happy faces of my guests once they've tried it. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 seedless watermelon, cut into 1-inch cubes (about 10 cups)
1 medium honeydew melon, cut into 1-inch cubes (about 4 cups)
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 cups green grapes, halved
1 large cucumber, seeded and chopped
1 small navel orange, peeled and sectioned
1 small red onion, chopped
1 jalapeno pepper, seeded and finely chopped
1/3 cup lemon juice
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper flakes

Steps:

In a large bowl, combine the first 8 ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.

Nutrition Facts : Calories 309 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 158mg sodium, Carbohydrate 56g carbohydrate (50g sugars, Fiber 3g fiber), Protein 21g protein.

SHRIMP IN MELON SALAD

Shrimp in Melon Salad image

Need a cool salad? You can toss a simple seafood salad together in a snap.

Provided by Betty Crocker Kitchens

Categories Dinner

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

2 small honeydew melons or cantaloupe
1/3 cup plain lowfat yogurt
2 tablespoons mayonnaise or salad dressing
2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
1 teaspoon sugar
1/2 teaspoon grated lemon peel
1 small cucumber, thinly sliced (1 cup)
3/4 pound frozen cooked medium shrimp, thawed
1/4 cup sliced almonds

Steps:

Cut each melon crosswise in half. Remove seeds. Scoop melon from each half, leaving 1-inch rim around the top. Chop melon and drain thoroughly.
In large bowl, mix yogurt, mayonnaise, dill weed, sugar and lemon peel. Stir in chopped melon, cucumber and shrimp. Spoon one-fourth shrimp mixture into each melon half. Sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 125 mg, Fiber 2 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg

PRAWN & MELON SALAD

Prawn & melon salad image

Tom Kime's prawn salad make a great starter for a summer dinner party

Provided by Tom Kime

Categories Dinner, Lunch, Starter

Time 50m

Number Of Ingredients 15

Ingredients

1 garlic clove
a handful of coriander stems or roots
1 tsp golden caster sugar
1 red chilli , deseeded, plus 1 tsp chopped to garnish
2cm/¾in piece of root ginger , peeled and roughly chopped
juice of 3 limes and 1½ oranges
1 small watermelon , weighing about 1.8kg/4lb
24 large cooked and peeled tiger prawns
4 spring onions , finely sliced
2 trimmed stems of lemongrass , finely sliced
4cm/1½in root ginger , peeled, cut into fine matchsticks
zest of 1 lime
3 lime leaves , shredded (optional)
a handful each of coriander and mint leaves, chopped
100g roasted salted peanuts or cashews, to garnish

Steps:

Three hours before serving: make the dressing. Put the garlic and coriander in a food processor with 1 tsp salt and the sugar, then pulse to a pulp. Add the chilli, ginger and citrus juices and pulse until smooth. Cover and chill.
Two hours before serving: cut the watermelon into segments, remove the skin and seed the flesh. Cut into lozenges about 3cm wide.
Mix the melon and prawns and add the spring onions, lemongrass, ginger, lime zest and lime leaves. Chill.
To serve: toss the dressing and herbs into the salad and scatter with chilli and peanuts.

Nutrition Facts : Calories 201 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.68 milligram of sodium

GRILLED SHRIMP SALAD WITH MELON AND FETA

Grilled Shrimp Salad With Melon and Feta image

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

Ingredients

2 teaspoons coriander seeds
2 limes
2 garlic cloves
1 Fresno chile, serrano or other fresh chile pepper, minced
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 pound cleaned extra-large shrimp
1 pound cubed melon (about 4 cups; any kind, or a combination)
1 small cucumber, preferably Persian or kirby, thinly sliced
1/4 cup thinly sliced red onion or shallot
1/3 cup crumbled feta
1/2 cup chopped soft herbs, such as mint, basil or cilantro, plus more for garnish

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.