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Shrimp and Watermelon Salad
Ingredients
- 2 tablespoons olive oil
- 1 pound peeled, deveined medium shrimp
- 2 teaspoons snipped fresh thyme
- 4 cups sliced bok choy or napa cabbage
- 1 cup grape tomatoes, halved
- Salt and ground black pepper
- 2 1 inch slices seedless watermelon, halved
- Small limes, halved
- Fresh thyme sprigs
- Feta cheese (optional)
Directions
1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add shrimp; cook and stir for 3 to 4 minutes or until shrimp are opaque. Transfer shrimp to a bowl; stir in snipped thyme. Add remaining olive oil, bok choy, and tomatoes to skillet; cook and stir for 1 minute. Return shrimp to skillet; cook and stir for 1 minute more. Season with salt and pepper.
2. Serve shrimp and vegetables with watermelon. Squeeze lime juice on salads; sprinkle with thyme sprigs and, if desired, feta cheese.
Nutrition Facts
(Shrimp and Watermelon Salad)
- Servings Per Recipe 4,
- cal. (kcal) 241,
- Fat, total (g) 9,
- chol. (mg) 172,
- sat. fat (g) 1,
- carb. (g) 16,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 11,
- pro. (g) 25,
- vit. A (IU) 4422,
- vit. C (mg) 52,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 363,
- Potassium (mg) 661,
- calcium (mg) 151,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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