By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
84 cal · 15 min
Shrimp Cocktail with Cantaloupe Salsa
Recipe GLPR3e94b8491b54eb
A fresh and light starter combining sweet cantaloupe salsa with tender shrimp, corn, black beans, and creamy avocado. This bright Mexican-inspired dish is naturally dairy-free and comes together in just 15 minutes for an elegant appetizer.
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Ingredients
1 ear corn, kernels removed
1/2 avocado, diced
1/3 cup diced cantaloupe
1/3 cup cooked black beans
1 tablespoon fresh lime juice
Salt to taste
Black pepper to taste
8 precooked, peeled shrimp
Directions
Remove kernels from the corn ear using a sharp knife or corn stripper, working carefully over a cutting board to catch all the kernels.
In a medium bowl, combine the corn kernels, diced cantaloupe, avocado, and black beans.
Drizzle the fresh lime juice over the mixture and toss gently to combine, being careful not to break up the avocado pieces.
Season the salsa with salt and black pepper to your taste preference.
Divide the cantaloupe salsa evenly among four serving bowls or plates.
Arrange 2 precooked shrimp on top of each portion and serve immediately.
Comments
This recipe hits the marks for a Charlotte weeknight: shrimp is coastal-accessible and frozen options at any major chain keep cost down to roughly $12–14 total (shrimp being the driver at $8–10 per pound), and cantaloupe at peak summer season is both cheap and regional. The stated 15 minutes is honest if you're using pre-cooked frozen shrimp and a sharp knife; if raw shrimp, add 5 minutes. It's a no-cook assembly dish that reheats poorly, so plan it for immediate serving, and while it's light and elegant, four servings of mostly produce means it works best as an appetizer or starter rather than a full family dinner. All ingredients are standard stock at Harris Teeter, Food Lion, or Walmart with no special trips required.
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