Dairy Free Prawn Salad with Melon
There are no dairy products in this recipe but you don’t need them because all the flavor comes from the melon, prawns and other flavors in the dish. This dairy-free starter recipe boasts a great taste.
- Prep Time: 15 mins
- Cook Time: 3 mins
- Total Time: 18 mins
- Yield: 8 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 4 cantaloupe melons, halved
- 5½ tablespoons white wine vinegar
- 5½ tablespoons Dijon mustard
- ½ teaspoon salt
- 5½ tablespoons olive oil
- 1 kg (2 lbs) medium prawns (shrimp), not peeled
- 2 celery stalks, chopped
- 1 bunch spring onions (green onions), chopped
- 2 minced garlic cloves
- 10 cm (4 inch) piece of cucumber, chopped
- 2 teaspoons sugar
- 2 tablespoons fresh basil leaves, torn
- ¼ teaspoon black pepper
- 2 tablespoons paprika
- 2 liters (4 pints) water
- 8 chives, to garnish
Instructions
- Bring the water to a boil, then add the prawns.
- Cook them for about 3 minutes or until they go pink.
- Drain them and rinse with cold water.
- Peel and de-vein the prawns, then chill them in the fridge.
- Whisk the olive oil, vinegar, paprika, mustard, sugar, salt and pepper together, then stir in the garlic, cucumber, basil, celery and green onions.
- Add the prawns and toss well to coat.
- Cover and chill in the fridge for 3 hours.
- Cut the cantaloupe melons in half and scoop out the seeds.
- Divide the prawn salad between the cantaloupe halves and garnish each one with a couple of chives.
Notes
Shrimp (US) = Prawn (UK)
Appetizer (US) = Starter Recipe (UK)
Keywords: cantaloupe shrimp appetizer, cantaloupe prawn appetizer, shrimp filled melon