Tropical Shrimp Salad

Ingredients

• 2 largegarlic cloves, minced
• 15 ml (1 tablespoon)honey
• 10 ml (2 teaspoons)Thai fish sauce
• Juice and zest of 1lemon
• Juice and zest of 2limes
• 30–45 ml (2 to 3 tablespoons), to tastefresh jalapeño, minced
• About 140 g (1 cup)cooked, shelled shrimp, roughly chopped
• About 8 g (1 tablespoon)raw almonds, roughly chopped
• About 240 g (1 1/2 cups)cantaloupe melon, balled
• About 250 g (1 1/2 cups)pineapple, balled
• 1 ripe but somewhat firmbanana, peeled and sliced into 6 mm (1/4-inch)-thick rounds
• About 8 g (2 tablespoons)fresh coriander, chopped
• About 3 g (1 tablespoon)fresh mint, chopped

Instructions

1. 1

   Mix the dressing

   In a large bowl, combine the garlic, honey, fish sauce, lemon and lime juices and zests, and jalapeño.

2. 2

   Add the ingredients

   Fold in the shrimp and almonds. Add the melon, pineapple and banana, and stir to combine. Fold in the coriander and mint.

3. 3

   Chill and serve

   Refrigerate for 30 minutes to let the flavours mingle. Serve in small ramekins or martini glasses as an appetiser or side.

What is tropical shrimp salad?

This American-style salad takes a fresh, fruity approach to the flavours of shrimp ceviche, combining cooked shrimp with tropical fruit and a sharp citrus dressing. Unlike ceviche, the shrimp here is already cooked rather than cured in citrus.

The version works through contrast: sweet melon, pineapple and banana meet tart citrus, savoury fish sauce and a little heat from jalapeño. A short chill gives the flavours time to mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 2g protein, 31g carbs, 1g fat.

The fruit and honey provide most of the carbohydrates, while the shrimp contributes protein and the almonds supply a little fat. For a more balanced plate, serve a portion alongside a substantial savoury dish such as grilled fish or tofu.

A bright, balanced dressing

Citrus: Lemon and lime juice bring acidity, while their zest adds fragrant oils. Honey softens the sharpness without making the dressing heavy.

Seasoning: Fish sauce brings a savoury note, and minced garlic gives the mixture extra depth. Taste the jalapeño as you add it, since its heat can vary.

Choose fruit that holds its shape

Melon and pineapple: Firm, ripe fruit is easiest to shape into balls and keeps the salad looking colourful. Drain or blot very juicy pieces so they do not dilute the dressing.

Banana: Choose one that is ripe but still firm, then slice it into 6 mm rounds. Folding gently helps keep the slices intact.

Fold gently for the best texture

Add the shrimp and almonds to the dressing first, then mix in the fruit. Use a gentle folding motion, especially once the banana is in the bowl, to avoid crushing the fruit.

The almonds add a little crunch against the juicy fruit and tender shrimp. Roughly chopping them keeps their texture noticeable without making the pieces cumbersome.

Give it a short chill

The 30-minute rest in the refrigerator lets the dressing coat the ingredients and the flavours come together. Keep the bowl chilled during this time.

The salad is best served cold, but avoid leaving it for a long time before serving: the banana can soften and discolour, and the fruit may release more juice.

Serve as an appetiser or side

Small ramekins or martini glasses make neat individual portions for entertaining, as suggested in the method. For a casual meal, serve it in a chilled bowl alongside a savoury main.

Its sweet, citrusy flavours work well beside simply cooked fish or grilled foods. Keep the accompanying dishes fairly plain so the fruit and dressing remain distinct.

Recipe notes & tips

• Use cooked, chilled shrimp so the salad can go straight into the refrigerator after mixing.
• Adjust the jalapeño gradually to suit your preferred heat level.
• Use a zester for the citrus and avoid grating the bitter white pith.
• Keep the banana slices fairly thick so they are less likely to break when folded through.
• Chill the serving glasses before plating for a cool presentation.

Variations

• Extra citrus: Add a little more lime juice for a sharper dressing.
• More heat: Include the jalapeño seeds for a hotter result.
• Herb swap: Use extra coriander in place of some of the mint.
• Different melon: Swap the cantaloupe for another ripe melon that holds its shape.
• Crunchier finish: Sprinkle a few more chopped almonds over the salad just before serving.

Common mistakes to avoid

• Using very soft banana: Choose a ripe but firm one so the slices hold together.
• Overmixing the fruit: Fold gently after adding the banana to keep the pieces intact.
• Adding too much jalapeño at once: Start with less and taste before adding more.
• Skipping the chill: Refrigerate for the full 30 minutes so the flavours have time to mingle.
• Using watery fruit: Drain or blot very juicy fruit to keep the dressing from becoming diluted.

How to store

Cover and refrigerate leftovers promptly, and aim to eat them within 1 day for the best texture. The fruit may soften and the banana may discolour; serve chilled and do not leave the salad at room temperature for an extended period.

Frequently asked questions