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Warm Shrimp Salad with Honeydew and Feta Cheese

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This is a main course salad. Served with warm, spicy shrimp and sweet honeydew. 

1 1/2 lbs extra jumbo (16-20 per lb) shrimp, peeled and deveined
Kosher Salt
Pinch cayenne 
1/4 cup Meyer Lemon Extra Virgin Olive Oil from Olive Oil Etcetera 
2 tbs. finely chopped shallots
1 medium lime, finely grated to yield 1 tsp zest, squeezed to yield 4 tsp. juice
Fresh ground black pepper 
2 heads frisee salad, torn into small bite size pieces
1 medium honeydew melon, cubed and cut into bite size pieces
8 oz feta, crumbled 
1/4 cup fresh mint (optional)
1 Tbs. plus 1 tsp cracked coriander seeds (optional)

Season the prepared shrimp lightly with salt and cayenne. In a 12 inch skillet, heat 2 Tbs. of the oil over medium-high heat until simmering high. Add the shrimp and cook on one side until pink. Flip and add the shallots, lime zest and 1 tsp. of the lime juice. Turn the heat to medium and cook until opaque, just about another 1 minute. 
In a large bowl, whisk the remaining 2 Tbs. oil and lime juice. Season to taste with salt and pepper. Toss with the lettuce and melon. Top with sliced mint, shrimp and coriander. 
*Recipe adapted from Cookfresh summer 2014