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Firecracker Shrimp And Melon Salad

Salads, Seafood

  • Serves 4.


  • 1 small red onion, chopped
  • 2 Tablespoons butter
  • 1/4 cup horseradish
  • 3 large cloves minced garlic
  • 2 teaspoons cayenne pepper
  • 1/2 cup lime juice
  • 1 Tablespoon hot sauce
  • 1 teaspoon chili powder
  • 1 teaspoon dry mustard
  • 2 cups unsweetened pineapple juice
  • 1/2 cup cider vinegar
  • 2 Tablespoons honey
  • 1/2 cup brown sugar
  • Salt and pepper to taste
  • 20 to 25 large raw shrimp, peeled and deveined
  • 2 small heads Bibb lettuce, washed and dried
  • 1 cup honeydew, cut in medium chunks
  • 1 cup watermelon, cut in medium chunks
  • 1 cup cantaloupe, cut in medium chunks


In a medium saucepan, combine all ingredients except last five. Bring to a boil and reduce to simmer. Continue to cook on low for 20 to 25 minutes. Let cool completely. Add clean, dry shrimp to mixture and pour into a glass bowl. Cover with plastic and refrigerate 4 to 6 hours. When ready to serve, place Bibb lettuce on four salad plates and cover with melon chunks. Spray a large skillet with nonstick cooking spray and let it become very hot without smoking. Drain shrimp but reserve liquid. Cook shrimp very quickly, tossing or turning until shrimp curls slightly and turns pink, about three minutes. Remove shrimp and arrange over salad. Add liquid to hot skillet and reduce by half. When cooked, pour over shrimp and serve.

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