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.
Ingredients
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2 Tbsp. olive oil
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1 lb. peeled, deveined medium shrimp
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2 tsp. snipped fresh thyme
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4 cups sliced bok choy or napa cabbage
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1 cup grape tomatoes, halved
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2 1-inch slices seedless watermelon, halved
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Small limes, halved
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Feta cheese (optional)
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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 information
Calories 241, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 2 g, Cholesterol 172 mg, Sodium 363 mg, Carbohydrate 16 g, Total Sugar 11 g, Fiber 2 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 88%, Calcium 15%, Iron 22%.
Percent Daily Values are based on a 2,000 calorie diet
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