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Shrimp and Watermelon Salad

Makes: 4 servings
Start to Finish 20 mins
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 (g) 60,
  • Cobalamin (Vit. B12) (g) 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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