Shrimp in Cantaloupe With Orzo Pasta Recipe

Name: Shrimp in Cantaloupe With Orzo Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cantaloupe; ½ teaspoon salt, divided; ½ teaspoon pepper, fresh ground, divided; 12 lb baby shrimp, cooked, thawed if frozen (400/lb); 2 medium fresh tomatoes, seeded and chopped; 12 bell pepper, any colour, chopped; 2 tablespoons capers, in vinegar, drained; ½ cup orzo pasta, cooked; 4 tablespoons extra virgin olive oil; 1 lemon, zest of; 1 lemon, juice of; ¼ cup fresh oregano, leaves only (1/2 teaspoon dried oregano if fresh not available); ¼ cup pistachios, shelled, lightly toasted and rough chopped

Servings: persons

1 cantaloupe
½ teaspoon salt, divided
½ teaspoon pepper, fresh ground, divided
12 lb baby shrimp, cooked, thawed if frozen (400/lb)
2 medium fresh tomatoes, seeded and chopped
12 bell pepper, any colour, chopped
2 tablespoons capers, in vinegar, drained
½ cup orzo pasta, cooked
4 tablespoons extra virgin olive oil
1 lemon, zest of
1 lemon, juice of
¼ cup fresh oregano, leaves only (1/2 teaspoon dried oregano if fresh not available)
¼ cup pistachios, shelled, lightly toasted and rough chopped

1
Cut cantaloupe in half, remove seeds and discard.
2
With a melon baler, make small balls or curls, place in a bowl, leave 1/4 to 1/2 inch wall being careful not to break through the skin.
3
Sprinkle a little of the salt and pepper inside each cantaloupe half, turn upside down on a paper towel to drain.
4
To the bowl of melon balls add tomatoes, bell pepper, capers, shrimp and orzo, add half of the remaining salt and pepper.
5
Carefully stir to mix.
6
Chill for 30 minutes or until ready to serve.
7
In a separate bowl, whisk together olive oil, lemon zest and lemon juice.
8
Add oregano leaves to oil mixture and gently stir to coat.
9
Leave at room temperature until ready to fill melon halves.
10
Pour olive oil mixture over melon ball mixture and gently stir to coat.
11
Cut a very thin slice off the bottom of each cantaloupe half, to steady them, place each on a salad plate.
12
Sprinkle salt and pepper over the inside of the cantaloupe halves, fill with the melon ball mixture and again sprinkle salt and pepper over all.
13
Top with pistachios.

1747

kcal

Calories

Fat

Carbs

336

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cantaloupe, ½ teaspoon salt, divided, ½ teaspoon pepper, fresh ground, divided, 12 lb baby shrimp, cooked, thawed if frozen (400/lb), and more.

Yes, Shrimp in Cantaloupe With Orzo Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp in Cantaloupe With Orzo Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions