Shrimp and Watermelon Salad

The refreshing taste of watermelon combined with shrimp, tomatoes, and bok choy, with a drizzle of lime juice, makes this the perfect summertime recipe to serve for lunch or a light dinner.

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5 users rated this recipe an average rating of 3.0
Makes:
4 servings
Start to Finish:
20 mins
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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)
    Per serving:
  • 241 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 172 mg chol.,
  • 363 mg sodium,
  • 16 g carb.,
  • 2 g fiber,
  • 11 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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