Tangy Thai Melon With Shrimp

Presented by Johnson & Wales University

Tangy Thai Melon with Shrimp 

Serves Four


2 garlic cloves, peeled & crushed

1 Tablespoon organic honey

2 teaspoons nam pla (Thai fish sauce)

Juice and zest of one lemon

Juice and zest of one Lime

1 Thai red chili, finely diced, seeds removed

6oz cooked and shelled shrimp

2oz unsalted roasted almonds, lightly chopped

1 small to medium Cantaloupe melon, peeled, seeded and chopped into 1inch dice

2 tablespoons chopped cilantro

1 tablespoon chopped mint leaves



1.                     In a large bowl, combine the garlic, honey, nam pla, the juice and zest of both the lemon and lime, add the diced chili.

2.                     Add the shrimp and almonds, stir in the melon to combine all together. Cover with a lid or plastic wrap and leave in the refrigerator for 2-3 hours, to let the flavors infuse.

3.                     Remove for the refrigerator, spoon into individual glasses or one large serving container, sprinkle over the chopped cilantro and mint, and serve.