The saltiness of the feta cheese tastes terrific with the sweet, juicy watermelon in this whisper-light, summery salad.
shrimp and watermelon salad
start to finish: 20 minutes
makes: 4 servings
- 12 ounces fresh or frozen peeled, deveined medium shrimp
- 2 tablespoons olive oil
- 2 teaspoons snipped fresh thyme
- 4 cups sliced bok choy or napa cabbage
- 1 cup grape tomatoes, halved
- Salt
- Ground black pepper
- 2 1-inch slices seedless watermelon, halved
- Small limes, halved
- Fresh thyme sprigs
- Feta cheese (optional)
1 Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. In a large skillet heat 1 tablespoon of the oil 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.
2 Add the remaining 1 tablespoon oil, the 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.
3 Serve shrimp and vegetables with watermelon. Squeeze lime juice on salads; sprinkle with thyme sprigs and, if desired, feta cheese.
nutrition facts per serving: 163 cal., 8 g total fat (1 g sat. fat), 107 mg chol., 477 mg sodium, 11 g carb., 2 g fiber, 14 g pro.