Shrimp Salad in Melon Cups

Oxmoor House
Serve this main-dish salad with slices of Carrot-Pineapple Bread.
2 servings.


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1 pound unpeeled medium-size fresh shrimp
3 cups water
1/3 cup nonfat sour cream alternative
2 tablespoons finely chopped celery
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon curry powder
1 small cantaloupe
2 green leaf lettuce leaves


Peel and devein shrimp. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Cut each shrimp in half crosswise, and place in a small bowl.

Combine sour cream and next 5 ingredients, stirring well. Add sour cream mixture to shrimp, and toss gently. Cover and chill thoroughly.

Cut cantaloupe in half crosswise with a sharp knife to form 2 large cups; remove and discard seeds. If needed, slice about 1/8 inch from bottom of each melon half so that it will sit flat. Spoon shrimp mixture evenly into lettuce-lined cantaloupe halves.

Created date

August 2009

Nutritional Information

Calories 215
Caloriesfromfat 8 %
Fat 1.9 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.4 g
Carbohydrate 20.8 g
Fiber 0.0 g
Cholesterol 221 mg
Iron 0.0 mg
Sodium 453 mg
Calcium 0.0 mg