Shrimpandwarmwatermelon Recipes

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 AND WATERMELON SALAD

Shrimp and Watermelon Salad image

Categories Salad Leafy Green Sauté Low Fat Watermelon Shrimp Avocado Summer Self

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1/4 large watermelon
1 lemon
1 1/2 tbsp extra-virgin olive oil
2 tbsp minced shallots
16 jumbo shrimp, butterflied
2 tsp ground coriander
2 oz watercress
2 oz red leaf lettuce
1 avocado, peeled and cut into 8 slices

Steps:

For salad: Remove rind from watermelon and put fruit in a colander set over a large bowl 5 minutes (to collect the juice). Slice 24 thin pieces of watermelon; set aside. Roughly chop any remaining watermelon and put it back in colander to drip. Zest and juice lemon. Chop enough zest to make 2 tsp. In a large nonreactive (stainless steel or glass) bowl, blend 2 tbsp lemon juice with oil, shallots, and lemon zest. Add 2 tbsp watermelon juice and season to taste with salt and pepper. Add more watermelon juice if dressing is too tart.
For shrimp: Sprinkle shrimp with coriander and season on both sides with salt and pepper. Spray a large nonstick sauté pan with cooking spray. Add shrimp and sauté over medium-high heat until just cooked, about 2 minutes. Remove from heat and set aside.
To serve: Mix watercress and lettuce; toss with dressing. Add watermelon and avocado and toss gently. Divide among 4 plates and top with shrimp. Serve while shrimp are warm.

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.

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