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Shrimp & Cantaloupe Salad

1 tsp - red pepper flakes
2 Tbsp - olive oil
1 tsp - salt
2 - cloves garlic, sliced thin
1 cup - roughly chopped fresh cilantro
½ cup - lime juice
24 - medium shrimp, peeled and deveined
4 cups - cantaloupe, cut into ½” chunks
3 Tbsp - Florida Crystals® Organic Sugar
½ cup - roughly chopped mint leaves
2 Tbsp - white wine vinegar
3 cups - romaine lettuce, cut in wide strips

Mix together the red pepper flakes, olive oil, salt, garlic, cilantro and 3 Tbsp lime juice. Remove ¼ cup marinade for later use. To the remaining marinade, add the shrimp, toss well to coat, cover and refrigerate for 3 hours, turning occasionally.

Meanwhile in a large bowl, combine the cantaloupe, Florida Crystals® Certified Organic Sugar, mint, remaining lime juice and vinegar. Toss to coat, cover and refrigerate for 1 to 3 hours, stirring occasionally.

Remove shrimp from the marinade. Grill shrimp just until cooked through, about 2 minutes per side.

To assemble the salad: Arrange the lettuce on the platter. Spoon cantaloupe over lettuce and arrange shrimp on top.

Serving Quantity: 4 to 6

Quick Tip:
Often the most appealing dishes are those that feature contrasting flavors. In this dish the spiciness of the shrimp is complemented by the cool, sweet cantaloupe.


A fresh shrimp and fruit salad with a taste of cilantro and mint.