Melon Cucumber Salsa with Jerk Shrimp

Melon Cucumber Salsa with Jerk Shrimp

After Rita’s Light and Lively Waldorf I wanted to follow with another light and fresh recipe. Luckily it was easy because I’ve had amazing melons and cucumbers in my CSA box, and this melon-cucumber salsa sprang to mind. My selection of melons has included orange honeydew, crenshaw either white or pale peach flesh depending on the hybrid, and Charlyn, another variety similar to canteloupe. The orange is pretty with cucumber, but you can use green honeydew or white flesh crenshaw too.

I served the salsa with jerk-seasoned grilled shrimp at a casual gathering of fellow food professionals. I hope you like it as much they did!

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Melon Cucumber Salsa with Jerk Seasoned Shrimp
Makes 8 appetizer servings

2 cups diced cantaloupe
1 cup diced cucumber
2 tablespoons chopped mint
2 tablespoons chopped cilantro
1 tablespoon minced red onion
1 lime, zest and juice
1-2 teaspoons seeded, deveined minced serrano or jalapeno chile*
1 pound, peeled and deveined medium shrimp
1 tablespoon purchased jerk seasoning*
1 teaspoon olive oil

Combine all ingredients for salsa and stir well.
Sprinkle shrimp with jerk seasoning; drizzle with olive oil and mix gently.
Cook in a non-stick skillet over medium-high heat, just until cooked through. Serve warm or room temperature with melon-cucumber salsa.

Kitchen Tips
Always wear food gloves when working with chiles. Slice  half lengthwise; scrape out seeds with knife or  fingers.  Chiles can vary in heat level, so proceed with caution!

* To make your own Jerk Seasoning combine: 1 tbsp brown sugar, 2 teaspoons allspice, 1 teaspoon cinnamon, 1/2 teaspoon each crushed thyme, ginger, nutmeg, garlic powder, black pepper and salt. Mix well. Makes 1/4 cup. Reserve leftover for seasoning chicken or pork.

Recipe and photo by Rosemary
Jerk Seasoning reprinted from Washington Fryer Commission



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