Shrimp and Watermelon Salad

November 10, 2016 By: Comments
Tagged: Lemon Lemon. Fruit Salad Fruit Salad. Watermelon Watermelon. Dinner Dinner. Low-Fat Low-Fat. Seafood Seafood. Tomatoes Tomatoes. Salads Salads. Shrimp Shrimp. Natural Natural. Cheese Cheese. Side Salads Side Salads. Shrimp Dinners Shrimp Dinners. Entrees Entrees. Salads Salads. Seafood Salad Seafood Salad. Seafood Salad Seafood Salad. Under the Sea Under the Sea. Oranges Oranges. Lunch Lunch.
1 hour
5 minutes
4 servings
This colorful salad makes a light and refreshing first course. Or double the recipe to make the servings more substantial and serve as a do-ahead main course for a steamy summer night.


Select ingredients:


  1. Whisk together all the dressing ingredients in a small bowl. Taste and adjust the seasoning. Set aside.
  2. Fill a medium saucepan with water and bring to a boil over high heat. Add the lemon rind, lemon juice, bay leaf, peppercorns, and salt. Boil for a few minutes.
  3. Add the shrimp. Remove the pan from the heat. Cover and let stand for about 5 minutes. (Check for doneness just as soon as a few shrimp pop up to the top of the water. The shrimp are done when the thickest part of the flesh is opaque.)
  4. Drain the cooked shrimp immediately in a colander and run under cold water. Discard the cooking liquid and seasonings. Cool the shrimp for about 10 minutes. Then cover and refrigerate for about 30 minutes.
  5. For each serving, arrange a row of 3 tomato wedges, 3 shrimp, and 3 watermelon slices. Drizzle with about 2 tablespoons of the dressing. Top with feta and basil leaves. Sprinkle with pepper.