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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
-
2
1 inch slices seedless watermelon, halved
-
Small limes, halved
-
Feta cheese (optional)
-
Fresh thyme sprigs
Directions
1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp; cook and stir 3 to 4 minutes, until shrimp are opaque. Transfer shrimp to bowl; stir in thyme. Add remaining olive oil, bok choy, and tomatoes to skillet; cook and stir 1 minute. Return shrimp to skillet; cook and stir 1 minute more. Season with salt and pepper.
2. Serve shrimp and vegetables with watermelon. Squeeze lime juice on salads; sprinkle feta and thyme sprigs. Serves 4.
Nutrition Facts
(Shrimp and Watermelon Salad)
- Servings Per Recipe 4,
- Calories 241,
- Protein (gm) 25,
- Carbohydrate (gm) 16,
- Fat, total (gm) 9,
- Cholesterol (mg) 172,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 11,
- Vitamin A (IU) 4422,
- Vitamin 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 (DV %) 151,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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