Warm Shrimp Salad with Honeydew and Feta

Warm Shrimp Salad with Honeydew and Feta
Photo by Scott Phillips


  • 1 medium (3 to 4 lb.) honeydew melon, peeled, seeded, and cut into ½-inch dice (about 4 cups)
  • Kosher salt
  • Pinch cayenne
  • 2 heads frisée (about ½ lb.), torn into bite-size pieces
  • 8 oz. feta, crumbled (about 1-½ cups)
  • 1-½ lb. extra-jumbo (16 to 20 per lb.) shrimp, peeled (tails left on, if you like) and deveined
  • 2 Tbs. finely chopped shallots
  • + 5 more ingredients
    • ¼ cup extra-virgin olive oil
    • 1 medium lime, finely grated to yield 1 tsp. zest, squeezed to yield 4 tsp. juice
    • ¼ cup thinly sliced fresh mint
    • Freshly ground black pepper
    • 1 Tbs. plus 1 tsp. cracked coriander seeds

Season the shrimp lightly with salt and cayenne. In a 12-inch skillet, heat 2 Tbs. of the oil over medium-high heat until shimmering hot. Add the shrimp and cook on one side until pink, about 1 minute. Flip and add the shallots, lime zest, and 1 tsp. of the lime juice. Turn the heat to medium an...

View full recipe at Fine Cooking


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