Go Back
–+ servings

Southwest Panzanella-Style Shrimp Salad with Melon Ices

This “salad” shows up with spicy sriracha shrimp, crunchy pita chips, and a creamy cilantro-avocado dressing like it’s trying to win an award. Then it casually serves honeydew melon ices on the side—because apparently your lunch deserves a sweet little flex.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 cup water
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup lime juice
  • 1 cucumber chopped
  • 1 poblano pepper chopped
  • 1 tomato chopped
  • 1 avocado chopped
  • 4 cups chopped lettuce
  • 1 cup diced honeydew melon
  • 2 cups pita chips lightly crushed
  • 1/2 cup cilantro avocado dressing
  • 1 pound shrimp peeled and deveined
  • 2 tablespoons sriracha
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 3 cups frozen honeydew melon chunks
  • 1/2 cup cooled cinnamon-lime syrup

Instructions

  • Make the Cinnamon-Lime Syrup: In a small saucepan over medium heat, combine the water and sugar and stir until the sugar dissolves, about 2 to 3 minutes. Stir in the cinnamon, add the lime juice, and cook 1 minute more. Remove from the heat and pour into a bowl to cool faster.
  • Cool and Reserve Syrup: Let the syrup cool until no longer hot, about 10 minutes at room temperature, or chill it in the fridge for 5 to 10 minutes if you want to speed things up. Measure out 1/2 cup for the melon ices and reserve any extra for drizzling or storing.
  • Build the Salad Base: In a large bowl, combine the chopped cucumber, poblano pepper, tomato, and avocado. Add the chopped lettuce and diced honeydew melon.
  • Add the Crunch: Add the lightly crushed pita chips to the bowl so they stay crunchy but start to soften just a little like a panzanella-style salad.
  • Dress the Salad: Pour in the cilantro avocado dressing and toss until everything is evenly coated. Set aside while you cook the shrimp.
  • Season the Shrimp: In a small bowl, toss the shrimp with the sriracha, olive oil, and kosher salt until evenly coated.
  • Cook the Shrimp: Heat a skillet over medium-high heat. Add the shrimp in a single layer with any coating from the bowl and cook until pink and opaque, about 2 minutes per side.
  • Blend the Melon Ices: Add the frozen honeydew melon chunks to a blender and pour in 1/2 cup of the cooled cinnamon-lime syrup. Blend until thick and slushy, scraping down the sides as needed.
  • Serve: Divide the salad into bowls and top with the warm sriracha shrimp. Serve the melon ices on the side, and if you reserved extra syrup, drizzle a little over the ice for extra sweetness.