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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1/3 cup lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon brown sugar
- 1 small red onion chopped
- 1 jalapeno pepper seeded and finely chopped
- 1 seedless watermelon, cut into 1-inch cubes (about
- 1 medium honeydew melon, cut into 1-inch cubes (about 4 cu
- 2 pounds peeled and deveined cooked shrimp (31-40 per poun
- 2 cups green grapes halved
- 1 large cucumber seeded and chopped
- 1 small navel orange peeled and sectioned
- Carbohydrate 9.98024233577959 g
- Cholesterol 0 mg
- Fat 0.163756 g
- Fiber 0.718426655395988 g
- Protein 0.635641333391527 g
- Saturated Fat 0.038849 g
- Serving Size 1 1 servings. (181g)
- Sodium 4.49666666714629 mg
- Sugar 9.2618156803836 g
- Trans Fat 0.067482 g
- Calories 40 calories
In a large bowl, combine the first eight ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.
