Tropical Shrimp Salad

Kitchen Tested
  • Yield 4 servings

A refreshing shrimp salad spooned into melon halves.


2 small honeydew melons or cantaloupes, chilled
1 pound fresh pineapple chunks
1 cup thinly sliced peeled cucumber (about 1 small)
1 pound medium shrimp, cooked and peeled
1/3 cup plain nonfat yogurt
2 tablespoons light mayonnaise
1/2 teaspoon dried dillweed
1 teaspoon sugar
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice


  1. Cut each melon in half and remove the seeds and pulp. Scoop melon flesh from each half, and chop, leaving 1-inch thick shell.
  2. Mix pineapple chunks, chopped melon, cucumber and shrimp together in a large bowl.
  3. In a small bowl, combine yogurt, mayonnaise, dillweed, sugar, lemon rind and lemon juice and then mix with shrimp mixture. Spoon a fourth of filling into each shell. Serve immediately.



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