Shrimp Summer Salad In Cantaloupe Bowls Recipes

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SHRIMP SUMMER SALAD IN CANTALOUPE BOWLS



Shrimp Summer Salad in Cantaloupe Bowls image

This is a very refreshing, sweet, no cook, healthy, lite, lemony, low fat summer meal. You can use store bought frozen cooked shrimp, But leftover grilled shrimp is just great in this salad. You don't need to salt because the capers, and feta are salty and lemon is a substitute for salt. But if you are a lover of salt taste first.

Provided by Rita1652

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

2 cantaloupes, halved seeded
1/2 cup red pepper, diced
2 scallions, sliced
1/2 tablespoon capers, rinsed
3 cups peeled cooked shrimp, sliced in half
4 ounces feta cheese, crumbled
1/2 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon minced fresh oregano
1 teaspoon minced fresh cilantro or 1 teaspoon fresh parsley
1/2 cup low-fat plain yogurt, drained overnight in the refrigerator liquid discarded
1 teaspoon Dijon mustard
1 lemon, juice and zest of
black pepper
sliced scallion
capers
fresh herb

Steps:

  • Scoop the meat out from the cantaloupes and rough chop leaving a 1/4 inch so to keep the shell for the dish.
  • Place the meat of the cantaloupe in a bowl with rest of salad ingredients.
  • Mix all the dressing ingredients together in a blender.
  • Toss the dressing into the salad. Chill for one hour to let the flavors meld together.
  • Scoop 1/4 of the salad into each of the cantaloupe bowls.
  • Top with garnishes.

Nutrition Facts : Calories 220.7, Fat 7.4, SaturatedFat 4.9, Cholesterol 28, Sodium 445.1, Carbohydrate 33.6, Fiber 3.4, Sugar 30.6, Protein 8.5

SPINACH, SHRIMP AND CANTALOUPE SALAD



Spinach, Shrimp and Cantaloupe Salad image

This is a wonderful use of fruit, veggies, and seafood. My family loves it. If you buy already cook shrimp, this becomes a no-cook meal.

Provided by southern chef in lo

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb peeled cooked shrimp, cut into bite-size pieces
4 cups baby spinach leaves (about 6 ounces)
1 cup cantaloupe, cubes (cut into 1/2 inch cubes)
1/4 cup orange juice
1 small shallot, minced
1 1/2 tablespoons canola oil
1 tablespoon balsamic vinegar
1 teaspoon powdered sugar
1 teaspoon poppy seed
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes (optional)

Steps:

  • Combine shrimp, spinach and cantaloupe in large salad bowl.
  • Combine orange juice, shallot, oil, vinegar, sugar, poppy seeds, salt, pepper and red pepper flakes, if desired, in small bowl. Stir well. Pour over salad just before serving. Toss gently, but thoroughly.

Nutrition Facts : Calories 168.5, Fat 6.7, SaturatedFat 0.7, Cholesterol 165.8, Sodium 294.6, Carbohydrate 7.8, Fiber 1.2, Sugar 5.6, Protein 19.3

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