4 Ratings
  • 5 Rating Star 2
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 4 Ratings

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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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 inchs seedless watermelon, halved

  • Small limes, halved

  • Fresh thyme sprigs

  • Feta cheese (optional)

Directions

  • 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.

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  • Serve shrimp and vegetables with watermelon. Squeeze lime juice on salads; sprinkle with thyme sprigs and, if desired, feta cheese.

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Nutrition Facts

241 calories, 9 g fat (1 g saturated fat, 2 g polyunsaturated fat, 5 g monounsaturated fat), 172 mg cholesterol, 363 mg sodium, 16 g carbohydrates, 2 g fiber, 11 g sugar, 25 g protein.

Reviews

4 Ratings
  • 5 Rating Star 2
  • 2 Rating Star 1
  • 3 Rating Star 1