Fresh and Light Shrimp and Melon Salad

This shrimp and melon salad is cool, bright, unfussy, and somehow still manages to look like you had a proper plan all along. Sweet melon, tender prawns, peppery arugula, a pinch of salt, and olive oil come together in a bowl to create this crispy dish.

This is the kind of recipe for people who want something light without ending up with a sad plate of leaves and regret. It works beautifully as a starter for a summer lunch, a quick no-fuss main when the weather is too hot for anything heavy, or a side dish for grilled fish, chicken, or a table full of picnic favorites.

What is shrimp and melon salad?

Shrimp and melon salad is a fresh salad built around the contrast between sweet, juicy melon and delicate prawns, usually finished with greens and a simple dressing. In this version, the greens are arugula, which brings a peppery edge that keeps the melon from turning the whole dish into a fruit bowl in disguise. Melon itself has been a favourite in European summer cooking for centuries, where it often appears in chilled starters and savoury-sweet combinations.

Pro tips for the best shrimp and melon salad

• Choose a ripe melon, as you want one that smells sweet at the stem end and gives slightly when pressed, not one that’s overripe or watery.
• Five minutes in boiling water is enough for medium prawns, but always keep an eye on the size. Overcooked prawns go from tender to rubbery with impressive speed, and no amount of olive oil can talk them back into being pleasant.
• Warm prawns will wilt the arugula and make the melon feel less crisp and refreshing. Let them cool properly before mixing everything.
• Cut the melon into bite-sized pieces. This is a fork salad, not a knife-and-fork negotiation, and small pieces make the dish easier to eat.

Frequently asked questions

Can I use frozen prawns for shrimp and melon salad?

Frozen prawns are a very practical option here, especially if good fresh prawns are hard to find or wildly overpriced. Just thaw them fully before blanching, and pat them dry well afterwards so they don’t water down the salad.

What type of melon works best for this salad?

Cantaloupe is one of the best choices because it has a rich sweetness and is not too soft, so it pairs well with prawns. Honeydew is also a good option, but the main thing is ripeness.

Can I use another leafy green instead of arugula?

Yes, although arugula is particularly good because its peppery bite keeps the sweet melon in check. If you don’t have it, baby spinach, mixed salad leaves, or even a little finely shredded lettuce can work.

How to store leftovers

This salad is best eaten the day it’s made, but leftovers can be stored in an airtight container in the fridge for up to 1 day. After that, the arugula tends to soften, the melon releases more liquid, and the texture becomes much less lively. If you know you’ll have leftovers, store the components separately whenever possible.

How to make shrimp and melon salad

Step 1

Step 1

Start by cutting the melon in half, scooping out the seeds, removing the peel, and cutting it into small pieces.

Start by cutting the melon in half, scooping out the seeds, removing the peel, and cutting it into small pieces.

Step 2

Step 2

Bring a saucepan of salted water to a boil, then add the prawns. Let them blanch for about 5 minutes, drain, and set them aside to cool.

Bring a saucepan of salted water to a boil, then add the prawns. Let them blanch for about 5 minutes, drain, and set them aside to cool.

Step 3

Step 3

Add the melon pieces to a large bowl, then toss in the cooled prawns and arugula. Sprinkle in a pinch of salt and olive oil, then mix.

Add the melon pieces to a large bowl, then toss in the cooled prawns and arugula. Sprinkle in a pinch of salt and olive oil, then mix.

Step 4

Step 4

Transfer the salad to a serving platter or shallow bowl and serve.

Transfer the salad to a serving platter or shallow bowl and serve.