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🍽️ Thai-style Shrimp Salad with Melon

190 kcal · 30 min · 4 servings

Ingredients

• 125 g shrimp (frozen, peeled)
• 70 g large red onions (1 large red onion)
• 1 red chili pepper
• 1 lime
• 1 tbsp maple syrup
• salt
• 1 tsp rapeseed oil
• 0.5 melon (e.g. Charentais)
• 15 g roasted, salted peanuts (1 tbsp)
• 0.5 bunch cilantro

Instructions

1. 1. Let the shrimp thaw on a large plate according to the package instructions.
2. 2. Peel the onion and cut off a few small rings for decoration.
3. 3. Finely dice the rest of the onion.
4. 4. Seed the chili pepper, wash it, and dice it very finely.
5. 5. Squeeze the lime and mix 2 tablespoons of juice with maple syrup, 2 tablespoons of water, salt, and the chili dice in a small bowl.
6. 6. Slit the thawed shrimp along the back with a small knife.
7. 7. Remove the black vein from the shrimp.
8. 8. Rinse the shrimp and pat them dry with kitchen paper.
9. 9. Heat the oil in a small frying pan.
10. 10. Fry the shrimp all around for 3 to 4 minutes.
11. 11. Add the still warm shrimp together with the onion dice to the lime-chili sauce.
12. 12. Let the mixture marinate for 10 minutes.
13. 13. Core the melon with a spoon.
14. 14. Cut the melon into slices about 1 cm wide.
15. 15. Peel the melon slices.
16. 16. Roughly chop the peanuts with a large knife.
17. 17. Mix the chopped peanuts into the shrimp.
18. 18. Wash the coriander and shake it dry.
19. 19. Pluck the leaves from the coriander stems.
20. 20. Roughly chop the coriander leaves.
21. 21. Also mix the coriander into the shrimp salad.
22. 22. Season the salad with salt at the end.
23. 23. Serve the salad on plates with the melon slices.
24. 24. Garnish the dish with the onion rings cut off earlier.
25. 25. Serve the salad immediately.

Nutrition per serving

• kcal: 190
• Protein: 16 g · Fett/Fat: 6 g · Carbs: 16 g