The shrimp and melon salad with celery and lamb’s lettuce winks at the beautiful season!

Colored thanks to the orange and green of the ingredients that compose it, the shrimp and melon salad is also very tasty.

Would you have ever guessed that melon goes well with shrimp? The classic pairing is usually with ham but here we see it in an unusual combination that is truly enjoyable.

The shrimp, with their saltiness and texture, and the celery, which has a fairly strong flavor, create an excellent contrast with the sweetness of the melon.

To be served on cool Spring/Summer evenings either in a single-serving glass or in a nice salad bowl, I am convinced that you too will be captivated by this pleasant dish.

The only important suggestion I want to give you is to dress with the citronette that I will explain shortly, only just before serving; otherwise, the lamb’s lettuce leaves will lose their texture, completely changing the appearance of the dish.

Let’s see in a few simple steps how to prepare the tasty shrimp and melon salad.

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SHRIMP AND MELON SALAD

Difficulty: Very Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Creative
Seasonality: Spring, Summer

195.45 Kcal

calories per serving

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Energy 195.45 (Kcal)
Carbohydrates 6.56 (g) of which sugars 5.30 (g)
Proteins 7.23 (g)
Fat 16.79 (g) of which saturated 2.36 (g)of which unsaturated 0.04 (g)
Fibers 1.21 (g)
Sodium 90.65 (mg)

Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

8.8 oz shrimp (weight before being peeled)
3.2 oz cantaloupe
0.5 oz celery (stalks only)
3.5 oz lamb's lettuce
1 tbsp extra virgin olive oil (to grease the pan)
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 pinch fine salt
pepper

Tools

1 pan to cook the shrimp

Steps

– Remove the shell and intestine from the shrimp and rinse them.

– Sear the shrimp in a pan with a tablespoon of oil for a couple of minutes on each side (cover with a lid after turning) and set aside.
– Cut the celery stalks into small pieces and use a melon baller to scoop out balls from the melon (if you don’t have a melon baller, cut into cubes).
– Make the citronette by combining all the listed ingredients and mix with a fork to create the emulsion.
– Place the lamb’s lettuce at the bottom of the salad bowl, add the other ingredients, and dress with the citronette only when you are about to serve. If you like, you can serve the salad in glasses or small bowls.