Shrimp And Watermelon Skillet Recipes

SHRIMP AND WATERMELON SKILLET

Shrimp and Watermelon Skillet image

Watermelon is a heart-health heavyweight. It has about twice as much ticker-protecting lycopene as tomatoes do.

Provided by Kerri Conan

Categories Cheese Fruit Shellfish Bake Fourth of July Backyard BBQ Dinner Lunch Feta Melon Watermelon Seafood Shrimp Summer Healthy Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

2 whole-wheat pitas (8 inches each), both cut into 8 triangles
2 tablespoons extra-virgin olive oil
12 ounces medium shrimp, shelled and deveined
1/2 cup sliced shallots
4 cups cubed (1 inch) seedless watermelon
1/4 teaspoon salt (preferably kosher)
1/4 teaspoon freshly ground black pepper
1 large cucumber, peeled and chopped
2 ounces crumbled feta
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
2 limes, cut into wedges

Steps:

Heat oven to 450°F. On a baking sheet, toast pita triangles, turning once, until crisp and brown, 3 to 5 minutes each side. In a large skillet, heat oil over high heat. Cook shrimp and shallots, stirring, until shrimp is pink and shallots are crisp, 2 to 4 minutes; transfer to a bowl. In same skillet, cook watermelon and 1/4 cup water over high heat, stirring, until liquid becomes syrupy, about 3 minutes. Remove skillet from heat; add shrimp mixture, salt and pepper; stir. Divide shrimp-watermelon mixture (warm or chilled) among 4 plates; add cucumber and feta. Sprinkle with dill and mint. Serve with 4 pita pieces each and lime wedges.

WATERMELON SHRIMP SALAD

Watermelon Shrimp Salad image

Sweet, spicy and easy to make, this salad travels well in a cooler to picnics and summer gatherings. I love the combination of flavors, the colorful presentation, and of course, I love to see the happy faces of my guests once they've tried it. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 seedless watermelon, cut into 1-inch cubes (about 10 cups)
1 medium honeydew melon, cut into 1-inch cubes (about 4 cups)
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 cups green grapes, halved
1 large cucumber, seeded and chopped
1 small navel orange, peeled and sectioned
1 small red onion, chopped
1 jalapeno pepper, seeded and finely chopped
1/3 cup lemon juice
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper flakes

Steps:

In a large bowl, combine the first 8 ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.

Nutrition Facts : Calories 309 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 158mg sodium, Carbohydrate 56g carbohydrate (50g sugars, Fiber 3g fiber), Protein 21g protein.

SHRIMP, CUCUMBER, AND WATERMELON SALAD

Shrimp, Cucumber, and Watermelon Salad image

A great light shrimp salad for a summer meal

Provided by Wapiti

Categories Shrimp Salad

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 tablespoon chopped fresh mint
1 teaspoon honey
½ medium lemon, zested and juiced
2 pounds shrimp, peeled and deveined
3 tablespoons blackened seasoning, or to taste
2 tablespoons extra-virgin olive oil, or as needed
2 medium cucumbers, peeled
2 cups cubed seedless watermelon
1 medium avocado, cut into 1/2-inch cubes
¼ cup crumbled feta cheese
1 teaspoon black sesame seeds

Steps:

Whisk olive oil, mint, honey, lemon zest, and 1 tablespoon lemon juice together in a small bowl. Set dressing aside.
Lightly dredge shrimp in blackened seasoning.
Heat olive oil in a large skillet over medium-high heat. Add shrimp in batches and cook until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes on each side.
Use a spiralizer to create cucumber "noodles." Divide among 4 bowls. Top each with watermelon, avocado, feta cheese, and shrimp. Drizzle with dressing and sprinkle with sesame seeds. Serve immediately.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 18.8 g, Cholesterol 359.7 mg, Fat 30.5 g, Fiber 5.6 g, Protein 42.1 g, SaturatedFat 6.4 g, Sodium 1646.4 mg, Sugar 7.2 g

SKILLET SHRIMP PARMESAN

Skillet Shrimp Parmesan image

Herb-spiced panko forms the best-ever crust on these lightly fried shrimp. They are arranged atop a bed of bubbling marinara sauce, then topped with mozzarella and nutty Parmesan cheese before being broiled until browned and gooey. Basil, crushed red pepper, and more Parmesan finish this outstanding Italian-American dish. To bulk up the meal, serve it with a refreshing Caesar salad and lots of crusty warm bread.

Provided by Justin Chapple

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1 1/2 cups panko, crushed by hand
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried parsley
1 pound shelled and deveined large shrimp, tails removed
Canola oil, for frying
One 24-ounce jar marinara sauce
1 cup shredded low-moisture mozzarella cheese
1/4 cup finely grated Parmesan cheese, plus more for serving
Basil leaves, for garnish
Crushed red pepper, for serving

Steps:

In a large resealable plastic bag, combine the flour and a pinch each of salt and black pepper; shake to mix. In a medium bowl, beat the eggs. In another large resealable plastic bag, combine the panko, oregano, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper; shake to mix.
Working in batches, add the shrimp to the bag of flour and shake to coat. Transfer the floured shrimp to the beaten eggs and turn to coat. Lift the shrimp from the egg, letting the excess drip back into the bowl, then add to the bag of panko and shake to coat. Transfer the breaded shrimp to a baking sheet or plate.
In a large oven-proof skillet, heat 1/4 inch of oil over medium-high heat until little bubbles appear when you insert a wooden chopstick or the end of a wooden spoon. Carefully add half the breaded shrimp and fry, flipping once, until well browned, about 3 minutes total; reduce the heat if the shrimp browns too quickly. Transfer the shrimp to a paper towel-lined plate or baking sheet to drain. Repeat with the remaining shrimp.
Position the oven rack 6 to 8 inches from the heat source and preheat the broiler to high. Carefully pour the oil into a heatproof container and let the skillet cool slightly.
Add the marinara to the skillet and cook over medium heat until bubbling. Arrange the fried shrimp in the skillet in an even layer, then sprinkle the mozzarella and 1/4 cup of the Parmesan on top. Broil for 1 to 3 minutes, until the cheese is melted and browned in spots. Garnish the shrimp Parmesan with basil leaves and serve with crushed red pepper and additional Parmesan, for sprinkling.

SPICY SHRIMP & WATERMELON KABOBS

Spicy Shrimp & Watermelon Kabobs image

My three sons can polish off a watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty shrimp kabobs. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon reduced-sodium soy sauce
1 tablespoon Sriracha chili sauce
1 tablespoon honey
1 garlic clove, minced
4 cups cubed seedless watermelon (1 inch), divided
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 medium red onion, cut into 1-inch pieces
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
Minced fresh cilantro, optional

Steps:

For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving., On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper., Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.

Nutrition Facts : Calories 172 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 644mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

SHRIMP AND WARM WATERMELON

Shrimp and Warm Watermelon image

Match shrimp with juicy, ripe watermelon for end of the summer entertaining. This recipe comes from the October 2002 issue of Gourmet Magazine.

Provided by Chef Regina V. Smith

Categories Melons

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons canned chipotle chiles in adobo, chopped
1 tablespoon mild honey
1/4 cup sherry wine vinegar
3/4 cup extra virgin olive oil
1 teaspoon kosher salt
8 extra-large shrimp, in shell peeled and deveined (size 16 to 20 per pound)
1/4 teaspoon kosher salt
2 tablespoons vegetable oil
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon sugar
4 slices from a quartered watermelon (1 inch thick slices)
2 teaspoons vegetable oil
3 ounces baby arugula
2 tablespoons raw green pumpkin seeds, toasted

Steps:

Make vinaigrette: Blend vinaigrette ingredients in a blender until smooth, about 1 minute.
Marinate shrimp: Toss shrimp with kosher salt and 2 tbsp of the vinaigrette in a bowl and marinate, covered and chilled for 20 minutes.
Broil watermelon: Preheat broiler. Stir together paprika, salt, sugar in a small bowl. Rub both sides of watermelon with oil and sprinkle with paprika mixture. Broil watermelon in a shallow baking pan 3 inches from heat, turning once, until lightly browned, 8 to 10 minutes in total.
Cook shrimp: Pat shrimp dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook shrimp, turning once, until just cooked through, 4 to 5 minutes total.
Assemble dish: Divide watermelon slices among 4 plates and top with shrimp and arugula. Drizzle each serving with 2 tablespoons of the vinagrette and sprinkle with pumpkin seeds.

Nutrition Facts : Calories 630.6, Fat 53.1, SaturatedFat 7.4, Cholesterol 85.1, Sodium 929.1, Carbohydrate 28.6, Fiber 1.8, Sugar 23.1, Protein 14.8

MARINATED SHRIMP WITH PICKLED WATERMELON RIND

Marinated Shrimp with Pickled Watermelon Rind image

Categories Shellfish Marinate Quick & Easy Low Cal Vinegar Watermelon Shrimp Summer Chill Coriander Gourmet

Yield Serves 4

Number Of Ingredients 8

Ingredients

a 10-ounce jar pickled watermelon rind (1/2 cup rind and 1/2 cup pickling liquid)
3 tablespoons cider vinegar
1 teaspoon coriander seeds, crushed
1 teaspoon mixed peppercorns, crushed
1/2 large sweet onion, such as Vidalia, Walla Walla, or Maui, sliced thin
1 1/4 pounds large shrimp (about 26) shelled (leaving tails intact) and deveined if desired
1/2 lemon
2 teaspoons salt

Steps:

In a sieve set over a bowl drain pickled watermelon, reserving liquid and rind. Cut into 1/4-inch-thick slices and toss in a large bowl with reserved liquid, vinegar, coriander seeds, peppercorns, and onion.
In a large saucepan of boiling water cook shrimp with lemon and salt until just cooked through, about 3 minutes. Drain shrimp in a colander and toss with rind and marinade. Season mixture with salt and chill, covered, at least 2 hours and up to 8 hours, tossing occasionally.

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