Spicy Shrimp Salad

Chunks of cantaloupe and avocado are the perfect foil for the spicy shrimp and jalapeno pepper in this main-dish salad recipe.

Recipe from Family Circle
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  • 1 1/2 pounds medium-size shrimp
  • 1 cantaloupe (about 2-1/2 pounds), peeled, seeded and cut into 3/4-inch chunks
  • 1 small red onion, thinly sliced
  • 1 jalapeno pepper, cored, seeded and finely chopped
  • 1/4 cup cider vinegar
  • 3 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 dashes liquid hot-pepper sauce
  • 1/4 cup vegetable oil
  • 1 medium-size semifirm avocado, peeled, pitted and cut into chunks (see photos 1 through 4, below)
Slice shrimp lengthwise in half. Combine shrimp, cantaloupe, red onion and jalapeno in large bowl, tossing to mix evenly.
To make dressing:
Whisk together cider vinegar, lime juice, chili powder, salt, black pepper and hot sauce in small bowl. Whisk in oil in thin stream until well blended.
Add the vinegar dressing to the shrimp mixture; toss to mix. Gently stir in the avocado, being careful not to mash. Chill the salad if desired. Serve in hollowed-out cantaloupe halves if you wish.

nutrition information

Per Serving: cal. (kcal) 248, Fat, total (g) 15, chol. (mg) 135, sat. fat (g) 2, carb. (g) 13, fiber (g) 3, pro. (g) 16, sodium (mg) 349, Percent Daily Values are based on a 2,000 calorie diet
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