Shrimp in Melon Salad

Shrimp in Melon Salad

Need a cool salad? You can toss a simple seafood salad together in a snap.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

2
small honeydew melons or cantaloupe
1/3
cup plain lowfat yogurt
2
tablespoons mayonnaise or salad dressing
2
teaspoons chopped fresh or 1/2 teaspoon dried dill weed
1
teaspoon sugar
1/2
teaspoon grated lemon peel
1
small cucumber, thinly sliced (1 cup)
3/4
pound frozen cooked medium shrimp, thawed
1/4
cup sliced almonds
  1. Cut each melon crosswise in half. Remove seeds. Scoop melon from each half, leaving 1-inch rim around the top. Chop melon and drain thoroughly.
  2. In large bowl, mix yogurt, mayonnaise, dill weed, sugar and lemon peel. Stir in chopped melon, cucumber and shrimp. Spoon one-fourth shrimp mixture into each melon half. Sprinkle with almonds. Serve immediately.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Cut the melon in half in a scallop or zigzag pattern.
Time Saver
Purchase melon chunks from the deli. You've just saved time and the mess of cutting it.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1g,),
  • Cholesterol 125mg;
  • Sodium 230mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 2g,
  • Protein 17g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 2 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.