This is melon season, mamas!

Mike buys ginormous melons from our farmer’s market. Since you can only have so much cut melon as a snack, this forced me to be creative with what to do with them all.

Of course, watermelon freshly juiced is delicious and a wonderfully alkalinizing tonic.

Cantaloupe drizzled with raw honey is a real treat.

Melons work well in smoothies, too, as they create a nice texture and flavor.

BUT, as much as I like it, you can only do so much sweet.

So, I found a savory recipe that I tweaked Mama Natural style. It beautifully pairs the delicious flavors of summer.

Finding a Ripe Melon

It begins with finding the perfect ripe melon. A good rule of thumb is if you knock on the melon, you should hear a nice deep echo sound. The cantaloupe’s beige coloring and grey webbing should be consistent throughout the entire fruit. And you want to pick one that has a slight give to touch and a nice fragrance indicating it’s ripe.

Benefits of Cantaloupe

Did you know that cantaloupes are an excellent source of vitamins A and C, as well as rich in B vitamins and antioxidants including beta-carotene?

Benefits of Shrimp

Next, you want to find wild raw shrimp from clean waters. (A reputable fish market should have this available to you.) Shrimp is high in selenium, copper and iodine. All important trace minerals that are often lacking in today’s depleted soils and diets. Shrimp are also high in protein and low in fat and calories, so you can dip in butter without thinking twice

Savory Shrimp and Melon Recipe Video


  • 1 pound of wild caught shrimp from clean waters
  • 1 small cantaloupe
  • fresh oregano
  • 1 medium onion
  • A couple of cucumbers
  • 4 ounces or one cup of zippy cheese (asiago, aged parmesan, or feta work well)
  • Refined coconut oil or butter for cooking


  • Cut up your melon into smallish cubes and set aside.
  • Grate your cheese and set aside.
  • Mince 2 tablespoons of oregano and set aside.
  • Peel your cucumbers, slice thinly, and set aside.


  • Place your coconut oil or butter in a pan and warm. Sautee your onion on medium heat until soft and translucent.
  • Add in minced fresh oregano. I like using 2 tablespoons, but tweak as you see fit.
  • Add in your shrimp and cook till they have a nice pink and golden color on both sides.
  • Add in your melon and a 1/4 teaspoon or so of salt. This will help unlock the juices in the melon. Cook for about five minutes.
  • Turn the heat down to low, add your cheese, and cover till melted.
  • Spread out your sliced cucumber onto a plate and serve the shrimp dish on top of it. 
(You could also serve on rice linguini or even steamed brown rice.)
 Add a little salt and pepper to taste.

ENJOY this delicious summer meal.

How About You?

What are your favorite summer recipes? I’d love to hear all about you go-to meals in the comments below.