Shrimp and Watermelon Salad

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Shrimp and Watermelon Salad
Makes: 4 servings
Start to Finish: 18 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
  • 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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