WATERMELON SHRIMP SALAD
Sweet, spicy and easy to make, this salad travels well in a cooler to picnics and summer gatherings. I love the combination of flavors, the colorful presentation, and of course, I love to see the happy faces of my guests once they've tried it. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 8 ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.
Nutrition Facts : Calories 309 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 158mg sodium, Carbohydrate 56g carbohydrate (50g sugars, Fiber 3g fiber), Protein 21g protein.
GRILLED SHRIMP, WATERMELON AND FETA SALAD
This beautiful summer meal comes together in only 30 minutes. Garlicky shrimp and toast take just a few minutes to cook on the grill; the watermelon salad is a cool, crisp take on Greek salad.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the shrimp in a large resealable plastic bag. Add the oregano, crushed red pepper, grated garlic, lemon zest and juice and 2 tablespoons of the olive oil. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature.
- Prepare a grill or grill pan for high heat; lightly oil the grill grates or pan. Soak the skewers in cold water.
- Put the watermelon and cucumber in a mixing bowl. Put the feta and olives on top. If using the mint, scatter most of it over the watermelon mixture. Do not mix.
- Thread about 5 shrimp on each skewer. Halve the baguette piece lengthwise, then cut the pieces in half crosswise so you have 4 pieces. Brush the cut sides of the baguette with 2 tablespoons of the oil and sprinkle with salt and pepper. Put the bread cut-side down on the grill along with the shrimp. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Grill the bread until lightly charred, about 2 minutes. Remove the shrimp and bread to a plate.
- Lightly rub the cut sides of the halved garlic onto the hot bread. Put 1 piece of bread on each of 4 serving plates.
- Add the remaining 1/4 cup olive oil and a large pinch of salt and pepper to the salad, gently stir to combine and divide among the plates. Top each serving of salad with a shrimp skewer. Garnish with the remaining mint if using and serve immediately.
SHRIMP AND WATERMELON SKILLET
Watermelon is a heart-health heavyweight. It has about twice as much ticker-protecting lycopene as tomatoes do.
Provided by Kerri Conan
Categories Cheese Fruit Shellfish Bake Fourth of July Backyard BBQ Dinner Lunch Feta Melon Watermelon Seafood Shrimp Summer Healthy Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. On a baking sheet, toast pita triangles, turning once, until crisp and brown, 3 to 5 minutes each side. In a large skillet, heat oil over high heat. Cook shrimp and shallots, stirring, until shrimp is pink and shallots are crisp, 2 to 4 minutes; transfer to a bowl. In same skillet, cook watermelon and 1/4 cup water over high heat, stirring, until liquid becomes syrupy, about 3 minutes. Remove skillet from heat; add shrimp mixture, salt and pepper; stir. Divide shrimp-watermelon mixture (warm or chilled) among 4 plates; add cucumber and feta. Sprinkle with dill and mint. Serve with 4 pita pieces each and lime wedges.
SHRIMP, WATERMELON AND AVOCADO SALAD
A lovely, refreshing salad for those hot summer days you don't want to cook. Serve with a bagauette and that makes a complete supper! Citrus fruit can be substituted for the watermelon until it is in season and mint for the cilantro
Provided by Abby Girl
Categories Summer
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine shrimp, watermelon, onion, cilantro, jalapenos and avocados,.
- In a separate bowl, whisk together the lime juice, honey, oil, salt and pepper.
- Pour dressing over the salad and toss gently. Set aside for 10 minutes to allow flavours to blend.
Nutrition Facts : Calories 398.5, Fat 26.3, SaturatedFat 3.7, Cholesterol 142.9, Sodium 1089.1, Carbohydrate 27, Fiber 8.4, Sugar 13, Protein 18.9
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