Shrimp, fennel, and grapes in cantaloupe
2
Points®
Total time: 12 min • Prep: 8 min • Cook: 4 min • Serves: 4 • Difficulty: Easy
Ready is 12 short minutes, this salad features a mix of shrimp, crunchy fennel, and sweet grapes in a fresh lime dressing served in a cantaloupe half. Ideal for in impressive lunch presentation or a fun and festive meal any time of day, you can further cut the prep time on this dish and make is completely no-cook by getting precooked shrimp or having your fishmonger steam it from fresh at the supermarket. The crispy clean ingredients will feel super light and yet very filling.
Ingredients
Uncooked shrimp
¾ pound(s), medium, peeled and deveined
Uncooked fennel bulb
½ medium, trimmed and very thinly sliced (or 1 cup sliced celery)
Grapes
1 cup(s), seedless, halved
Fennel
2 Tbsp, chopped Fennel leaves
Reduced calorie mayonnaise
2 Tbsp
Fresh lime juice
1 Tbsp, or lemon juice
Cantaloupe
2 medium, halved and seeded
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
2 Tbsp, toasted
Instructions
1
Bring a pot of water to a boil; add the shrimp and simmer until just opaque in the center, 3–4 minutes. Drain in a colander and rinse under cold water to stop the cooking. Dry the shrimp on paper towels.
2
Combine the shrimp, fennel or celery, grapes, fennel leaves, mayonnaise, and lime or lemon juice in a medium bowl. Spoon into the cantaloupe halves, sprinkle with the walnuts, and serve at once.
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