Prawns with Melon

Name: Prawns with Melon
Prep time: 15 min
Total time: 15 min
Cuisine: British
Ingredients: 250g cooked and peeled king prawns; ½ large ripe cantaloupe melon (about 400g flesh once peeled and deseeded); 1 lime, zest and juice; 1 tbsp extra virgin olive oil; 2 tbsp torn fresh mint leaves; 1 pinch sea salt; Freshly ground black pepper; ½ red chilli, finely sliced (optional); Buttered brown bread or a handful of rocket (to serve, optional)

Prawns with melon needs no cooking at all if you buy ready-cooked king prawns, which makes it one of the quickest starters or light lunches you can put together. Sweet cantaloupe, a lime and olive oil dressing and torn mint balance the salty prawns, and the whole plate is on the table in about 15 minutes.

By Easy RecipesUpdated 21 August 20264.8(39 ratings)

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Total: 15 min
Prep: 15 min
Serves: 2
Per serving: 245kcal

Choosing a ripe melon

The melon matters more than anything else here. A ripe cantaloupe feels heavy for its size, smells sweet at the stalk end and gives a little when pressed. An underripe one makes prawns with melon taste flat, however good the dressing.

Chill the whole melon for an hour or two before cutting if you have time, because cold fruit makes a more refreshing plate.

Step-by-step prawns with melon

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Prep the prawns Tip the prawns into a sieve and leave them to drain, then pat dry with kitchen paper. If they are frozen, defrost them in the fridge overnight first. Keep them in the fridge until you are ready to mix.
Cut the melon Scoop out the seeds with a large spoon, cut away the skin and cut the flesh into 2cm cubes. Put the melon in a mixing bowl.
Make the dressing In a small bowl, whisk the lime zest and juice with the olive oil, a pinch of salt and a few grinds of pepper.
Toss Add the prawns and the chilli, if using, to the melon. Pour over the dressing and turn everything over gently with a spoon so the melon does not break up.
Serve Divide between two plates, scatter over the mint and serve straight away while the fruit and prawns are still cold.

Swaps and what to serve alongside

No mint? Use basil or coriander. Lemon can stand in for lime, and cooked cold-water prawns, which are cheaper, work as well as king prawns. For a more filling lunch, serve it with buttered brown bread or a handful of rocket.

If you would like a bigger salad, try the same idea in a summer salad with prawns.

Common problems and fixes for prawns with Melon

The dish tastes flat and a bit watery.: The melon was underripe or the prawns were damp. Press the stalk end of the melon before buying, as it should give slightly and smell sweet, and always dry the prawns well. A little extra lime juice also lifts a bland melon.
Liquid collects at the bottom of the plate.: Melon releases juice once it is dressed. Cut and chill the fruit ahead if you like, but toss it with the prawns and dressing only just before serving.
The prawns taste dull next to the sweet fruit.: Season the dressing properly. A pinch of salt and some black pepper bring out the prawns, and the optional chilli adds a gentle heat to balance the sugar in the melon.

Frequently asked questions about prawns with Melon

Can I use raw prawns?

Not for this recipe, as nothing here cooks them. Use ready-cooked prawns, or cook raw ones first (the boiled prawns recipe shows how) and chill them completely before mixing.

Can I use frozen prawns?

Yes. Defrost them fully in the fridge overnight, drain them in a sieve and pat dry so the dressing does not turn watery.

How long do leftovers keep?

Eat them the same day if you can. Covered and kept in the fridge, they are fine for up to 24 hours, but the melon softens and gives off juice, so the texture is best fresh.

Which melon works best?

Cantaloupe gives the best colour and a fragrant sweetness. Galia or honeydew are good alternatives, and any ripe melon that feels heavy for its size will work.

How did you like the recipe?

4.8 / 5 · 39 ratings