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Shrimp, Couscous, & Melon Salad
6
Servings
Servings
20m PT20M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
35m
Ready In
Ready In
Recipe: #35286
July 19, 2020
Categories: Salads, Fruit Salad, Main Dish Salad, Fish/Seafood Salad, Shellfish, Shrimp, Fruit, Cantaloupe, Vegetables, Spinach, Moroccan, North American, Quick Meals, Ladies Luncheon, Summer, Stove Top, Gluten-Free, No Eggs, Non-Dairy, All Occasions more
"A hearty salad, with savory and sweet elements. I usually have my grocery store peel, devein and steam my shrimp for me so I am a step ahead."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (342.4 g)
- Calories 571.3
- Total Fat - 29.8 g
- Saturated Fat - 9.5 g
- Cholesterol - 172.9 mg
- Sodium - 980.6 mg
- Total Carbohydrate - 39.4 g
- Dietary Fiber - 3.1 g
- Sugars - 7.3 g
- Protein - 36.2 g
- Calcium - 85.1 mg
- Iron - 3.1 mg
- Vitamin C - 38.2 mg
- Thiamin - 0.2 mg
Step 1
For the dressing: In a small bowl combine the shallot, lime and lemon juice, and 1/2 teaspoon each salt and pepper. Whisk in the olive oil.
Step 2
In a medium saucepan bring salted water to a boil. Add the couscous; cook 6 to 8 minutes or until tender. Drain and rinse with cold water. Drain again.
Step 3
Arrange couscous, shrimp, cantaloupe, cucumber, spinach, and basil on a platter. Drizzle with the dressing. Toss before serving.
Tips & Variations
No special items needed.
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