I discovered snow leopard melons at the end of last summer and couldn’t wait to find them again this year. They are so refreshing! I found them in my local market this week, and I’ve really looked forward to preparing them again as I did last year.
This salad is perfect for the dog days of summer. The only cooking needed is about five minutes on the grill for the shrimp (or a quick dip in boiling water if you don’t have a barbecue). If you don’t have peanuts or are allergic to them, the salad is still amazing without them. I didn’t use peanuts the first time I made it, but the salad was so good that it inspired me to keep developing it.
If you can’t find snow leopard melon, don’t let it stop you—honeydew will do just fine. All I know is that melon with shrimp is uniquely refreshing and tasty. I’ve made this Southeast Asian style, which works well with the melon. A little heat works in the dressing, too, so use as much as you feel comfortable with. As written, this recipe serves 3-4 people, though it’s easy to make more or less as needed.
Shrimp & Melon Salad
For the Salad
- ½ snow leopard melon cut into bite-size chunks
- ½ canteloupe cut into bite-size chunks
- ½ lb large shrimp, shelled and deveined
- 1 Persian cucumber, thinly sliced
- ¼ red onion, sliced
- A handful of Thai basil leaves
- A handful of mint leaves
- A handful of cilantro leaves (optional)
- Finely chopped peanuts for garnish
First, cook the shrimp using a hot grill or boiling them in hot water—they should take about three minutes. Drain if boiling them, then allow them to cool.
Toss all the ingredients together in a bowl or arrange them on a platter. Garnish with peanuts and serve with the dressing.
For the Dressing
- ½ cup warm water
- 2 tsp sugar
- 2 Tbsp fish sauce
- 2 Tbsp rice vinegar
- 1 Tbsp apple cider vinegar
- 1 clove garlic, finely minced
- 1 Tbsp lime juice
- 1 bird’s eye chili, finely sliced or a squeeze of sriracha
Place the sugar into a small bowl or jar and pour the warm water over it, stirring to dissolve the sugar. Add the other ingredients and stir or shake if using a jar. Serve with the salad.
