Succulent poached shrimp and juicy melons are the stars of this POACHED SHRIMP + MELON SALAD. Dressed deliciously in an easy 5-ingredient vinaigrette of evoo, white balsamic vinegar, fresh lime juice, sugar (you can sub honey) and salt, this is a salad you’ll probably want to make all summer long!
In case you missed it, I made this on CTV’s Your Morning show recently. You can watch the TV demo and find the full recipe on the Your Morning site here.
The tv clip doesn’t show the TKO finishing moves of Tajín seasoning and chopped pistachios on this salad (we ran out of time) but definitely don’t miss out on them. They elevate this POACHED SHRIMP + MELON SALAD to the next level!
For those unfamiliar, Tajín is an old-school Mexican seasoning that has gained popularity here too — almost a cult following. It is made of dried chilis, dehydrated lime and salt. It’s only very mildly spicy, but the combination of the dried chili flavour with the salt and citrusy brightness of lime is a very addictive combo. Amongst its various uses, it is very often used on fruit such as melons and mangos to enhance their flavour and sweetness. You can find it in the international aisle of well-stocked grocery stores or online on amazon.
Here are the ingredients at a glance so you can make sure you have them, then hop over to Your Morning for the full written recipe.
Eat well and be well.
Sonia X
POACHED SHRIMP + MELON SALAD
INGREDIENTS
For the Vinaigrette (makes about 1/3 cup):
1/3 C extra virgin olive oil
2 tbsp white balsamic vinegar
1 tbsp fresh lime juice (from ½ a lime)
1 tbsp honey or granulated sugar
½ tsp kosher salt, or more to taste
For the Poached Shrimp:
1 lb (454g) jumbo shrimp, deveined but preferably shell-on, thawed overnight in fridge
8 C water
2 tsp salt
Half a lime, leftover from vinaigrette above
1 tbsp whole black peppercorns (optional)
For the Salad:
4-5C (600g-750g) watermelon, cut into 1” cubes (from a quarter of a large watermelon)
4-5C (600g-750g) cantaloupe, cut into 1” cubes (from half a cantaloupe)
2C (200g) mini or English cucumber, thinly sliced
½ small red onion (50g), very thinly sliced
2-3 avocados, cut into 1” chunks
For serving:
100g goat milk feta, cut into small cubes or broken by hand into small pieces
3 tbsp chopped roasted pistachios
Handful of mint leaves, small leaves whole and large leaves hand-torn into smaller pieces
Tajín Clásico seasoning, for serving