Shrimp, Couscous, & Melon Salad

Prep Time
Cook Time
Ready In

"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 is 6 servings


  • 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 by Step Method

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.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Make sure to buy large shrimp and peel and devein them before cooking.
  • Choose a ripe cantaloupe for the best flavor and sweetness.

  • Instead of shrimp, use grilled chicken for a protein-packed option. The benefit of this substitution is that it is a great source of lean protein and is a versatile ingredient that can be used in a variety of dishes.
  • Instead of cantaloupe, use honeydew melon. The benefit of this substitution is that honeydew has a milder flavor and is less sweet than cantaloupe, allowing the other flavors in the salad to shine through.

Fruity Couscous Salad Replace the cantaloupe with 1 cup of diced pineapple, 1 cup of diced mango, and 1 cup of diced strawberries. Drizzle with a honey and lime juice dressing instead of the olive oil dressing.

Grilled Corn and Avocado Salad: This fresh and flavorful salad is the perfect side dish to accompany the Shrimp, Couscous, & Melon Salad. It's a great combination of sweet corn, creamy avocado, and zesty lime juice. Plus, it's easy to make and can be served warm or cold.

Grilled Zucchini & Tomato Salad: This light and flavorful salad is the perfect accompaniment to the Grilled Corn and Avocado Salad. It's a great combination of grilled zucchini, juicy tomatoes, and a tangy vinaigrette. Plus, it's easy to make and can be served warm or cold.


Q: How big should the cantaloupe be?

A: The cantaloupe should be a medium size, about 5 cups when peeled, seeded, and cut into chunks.

Q: What is the best way to store a cantaloupe?

A: Cantaloupes should be stored at room temperature, away from direct sunlight, until ripe. Once ripe, they should be stored in the refrigerator for up to five days.

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Fun facts:

The cantaloupe in this recipe has been around for centuries. Its origin can be traced back to the ancient Egyptians, who were known to cultivate this melon as far back as 2,000 BC.

The couscous in this recipe is a staple of North African cuisine. It is believed to have been introduced to the region by the Arabs in the 8th century, and has been a popular dish ever since.