Lemon Herb Shrimp Salad in Cantaloupe Cups
Refreshingly light and vibrant, this Lemon Herb Shrimp Salad served in sweet cantaloupe cups is the ultimate summer dish. Perfectly cooked shrimp are complemented by the juicy freshness of cantaloupe, the crunch of red pepper, and the brightness of citrus and herbs. With no cooking required, this healthy meal is ideal for warm evenings and gatherings. The creamy yogurt dressing with a hint of Dijon and lemon zest ties everything together, making each bite a delightful explosion of flavor. Not only is it low in fat, but it's also packed with protein, providing a nutritious option that's both satisfying and delicious. Serve this eye-catching dish at your next summer barbecue or picnic for a guaranteed crowd-pleaser.
4
Servings
150
Calories
17
Ingredients
Ingredients
cantaloupes
2 (halved and seeded)
red pepper
1/2 cup (diced)
scallions
2 (sliced)
capers
1/2 tablespoon (rinsed)
peeled cooked shrimp
3 cups (sliced in half)
feta cheese
4 ounces (crumbled)
garlic
1/2 tablespoon (minced)
sugar
1/2 teaspoon
fresh oregano
1 teaspoon (minced)
fresh cilantro or parsley
1 teaspoon (minced)
low-fat plain yogurt
1/2 cup (drained overnight in the refrigerator, liquid discarded)
Dijon mustard
1 teaspoon
lemon
1 (juice and zest of)
black pepper
to taste
sliced scallion
for garnish
capers
for garnish
fresh herb
for garnish
Instructions
1
Begin by halving the cantaloupes and carefully scooping out the flesh, ensuring to leave about a 1/4 inch of fruit in the shell for stability. Rough chop the cantaloupe flesh and set aside.
2
In a large mixing bowl, combine the chopped cantaloupe, diced red pepper, sliced scallions, rinsed capers, halved shrimp, crumbled feta cheese, minced garlic, sugar, oregano, and either cilantro or parsley.
3
In a blender, combine the drained yogurt, Dijon mustard, lemon juice, lemon zest, and a pinch of black pepper. Blend until smooth and well-combined, then pour over the salad ingredients. Toss everything gently to coat evenly.
4
Cover the bowl and refrigerate for at least one hour to allow the flavors to meld together and develop.
5
Before serving, scoop a generous portion of the salad into each cantaloupe shell. Garnish with additional sliced scallions, whole capers, and a sprinkle of fresh herbs.
6
Enjoy your vibrant, refreshing summer dish!
Nutrition Information
3
Fat
10
Carbs
17.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Herb Shrimp Salad in Cantaloupe Cups?
It is a refreshingly light summer dish featuring cooked shrimp, fresh cantaloupe, and a creamy lemon-yogurt dressing served inside hollowed cantaloupe shells.
How many servings does this recipe provide?
This recipe yields 4 servings.
What are the primary ingredients?
The main ingredients include cantaloupes, red pepper, scallions, capers, peeled cooked shrimp, and feta cheese.
How do I prepare the cantaloupe for serving?
Halve and seed the cantaloupes, then scoop out the flesh leaving about a 1/4 inch thickness in the shell for stability.
Is there any cooking required for this recipe?
No, this is a no-cook recipe since it uses pre-cooked shrimp and fresh produce.
How many calories are in a serving?
Each serving contains approximately 150 calories.
What is the protein content per serving?
Each serving provides 17.5 grams of protein.
How much fat is in this dish?
This dish is low in fat, containing only 3 grams per serving.
What is the carbohydrate count?
There are 10 grams of carbohydrates per serving.
What ingredients are in the dressing?
The dressing is made from drained low-fat plain yogurt, Dijon mustard, lemon juice, lemon zest, and black pepper.
How should the yogurt be prepared?
The yogurt should be drained overnight in the refrigerator with the liquid discarded to ensure a thick consistency.
How long should the salad be refrigerated before serving?
The salad should be refrigerated for at least one hour to allow the flavors to meld.
What herbs are used in the shrimp salad?
The recipe uses fresh minced oregano and either cilantro or parsley.
What role does the red pepper play?
The diced red pepper adds a fresh crunch and vibrant color to the salad.
Are capers used in this recipe?
Yes, rinsed capers are mixed into the salad and also used as a garnish.
Can I substitute the shrimp?
While the recipe calls for peeled cooked shrimp, you could potentially use other cooked seafood like crab or lobster.
Is there any added sugar?
Yes, the recipe includes 1/2 teaspoon of sugar to balance the flavors.
How do I prepare the shrimp for the salad?
The peeled and cooked shrimp should be sliced in half before being added to the mixture.
What type of cheese is used?
The recipe calls for 4 ounces of crumbled feta cheese.
How is the dressing mixed?
The dressing ingredients should be combined in a blender and blended until smooth.
What is the suggested garnish?
Garnish with additional sliced scallions, whole capers, and a sprinkle of fresh herbs.
Is this recipe suitable for a picnic?
Yes, it is described as an ideal dish for summer barbecues, picnics, and gatherings.
How much garlic is in the recipe?
The recipe uses 1/2 tablespoon of minced garlic.
What citrus is required?
One lemon is needed for both its juice and its zest.
What is the total ingredient count?
The recipe utilizes 17 distinct ingredients, including garnishes.
Is this considered a healthy meal?
Yes, it is described as a healthy, low-fat, and protein-packed nutritious option.
How do I serve the final dish?
Scoop a generous portion of the prepared salad into each of the hollowed-out cantaloupe shells.
What is the texture of the dish?
The dish offers a mix of juicy cantaloupe, crunchy red peppers, and creamy yogurt-based dressing.
Can I use lime instead of lemon?
While lemon is specified for the 'Lemon Herb' profile, lime could be used as a citrus substitute for a different flavor.
How do I ensure the cantaloupe cups don't tip over?
Leaving 1/4 inch of fruit in the bottom of the shell during the scooping process provides the necessary stability.