Shrimp and Melon Salad à la Thai

26 Reviews
96% would make this recipe again

Shrimp and melon in a spicy vinaigrette of fish sauce and lime juice.

A low-cal and refreshing salad that is a full meal in itself.

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Ingredients

??? shrimp, medium-large ???
??? honey ???
??? lime juice, freshly squeezed ???
??? fish sauce (nam pla) ???
??? garlic ???
??? dried chili peppers ???
??? peanuts [optional] ???
??? melon, or cantaloupe ???
??? fresh cilantro [optional] ???
??? fresh mint [optional] ???

Method

  1. Rinse the shrimp and cook them in a saucepan of boiling salted water for about 3 min until they turn pink. Remove them from the water, peel and discard the shells, then set aside.
  2. In a large bowl, combine the honey, lime juice, and fish sauce. Mince the garlic and chili pepper, then add to the bowl. Fold in the shrimp and peanuts (optional). Peel the melon, remove the seeds and cut it into bite-size pieces. Add the melon to the bowl and stir to combine. Garnish with fresh cilantro and mint leaves.
  3. Chill until ready to serve.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

140

Fat

1 g

1 %

Saturated 0.2 g
+ Trans 0 g

1 %

Cholesterol

120 mg

Sodium

550 mg

23 %

Carbohydrate

19 g

6 %

Fibre

1 g

3 %

Sugars

17 g

Net Carbs

18 g

Protein

15 g

Vitamin A

40 %

Vitamin C

73 %

Calcium

4 %

Iron

16 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin C
Good source of  :
Iron, Magnesium, Potassium
Source of  :
Copper, Folacin, Manganese, Phosphorus, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Low  :
Calories, Fat, Saturated Fat
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits ½
Vegetables 0
Meat and Alternatives 2 ½
Fats 2 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

26 Reviews (26 with rating only) 96% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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