Shrimp Salad over Zesty Watermelon

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Shrimp Salad over Zesty Watermelon is a keeper recipe and one we’ll enjoy several times this summer!

Light, flavorful and perfect for hot weather!

I filed this recipe away to make when I saw it in Southern Living magazine last summer. I had completely forgotten about it until I ran across it again in SL’s Fresh Garden Recipes Special Issue.

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 My grocery store sells 2 lb. bags of 21-30 count frozen Ez Peel Raw Shrimp, convenient to pull out 6 to 8 shrimp to thaw at a time or however many for a serving. Nothing beats fresh shrimp, but if they aren’t readily available, the Ez Peel are convenient and deveined for a quick summer meal.

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I use Ina Garten’s method of oven roasting shrimp for more flavor. They are ready in 8 – 10 minutes so you can mix your shrimp salad ingredients ahead of time, cut your watermelon and assemble when ready to serve. Chilling your plates makes this salad even more refreshing!

You’ll also want to use seedless watermelon unless you want to do a seed-ectomy. My watermelon was falsely advertised as seedless :)

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Shrimp Salad over Zesty Watermelon

Just a minimal amount of mayo is used to coat the shrimp, keeping them moist but not drowning them in dressing.

Makes 4 servings

Ingredients

2 lemons

4 (1-inch-thick) watermelon slices, rind removed

Kosher salt

Freshly ground pepper

1 tablespoon finely chopped sweet onion (I used a shallot for milder flavor)

3 tablespoons mayonnaise

2 tablespoons finely chopped celery

1 pound peeled and deveined, large cooked shrimp

2 tablespoons chopped fresh tarragon~ adds the zip to the salad, don’t omit!

1 (5-oz.) package baby arugula

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Preparation

1. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 3 Tbsp.

2. Place each watermelon slice on a chilled plate. Season with desired amount of kosher salt and freshly ground pepper.

3. Microwave onion in a medium-size microwave-safe bowl at HIGH 25 seconds or just until onion is tender. (I didn’t do this since I used a shallot.) Stir in mayonnaise, celery, 1 tsp. lemon zest, and 1 Tbsp. lemon juice. Stir in shrimp and tarragon. Season with salt and pepper to taste.

4. Place arugula in a medium bowl. Sprinkle with remaining 2 tsp. lemon zest and 2 Tbsp. lemon juice. Season with salt and pepper to taste; toss to coat. Arrange arugula mixture over watermelon; top with shrimp mixture. Serve immediately.

You can find a printable recipe, here.

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  33 comments for “Shrimp Salad over Zesty Watermelon

  1. Peggy Thal
    July 17, 2013 at 6:05 am

    Looks beautiful and delicious!

  2. Franki
    July 17, 2013 at 6:21 am

    Do you shop “Food Lion”…they have this “special” and we use it “all the time.” :) Your salad sounds delish. We skewered shrimp last nite! franki

  3. July 17, 2013 at 6:58 am

    I hate those dastardly false-advertized “seedless” watermelons! :/
    This sounds so refreshing….we’ve been eating lots of watermelon this summer! Thanks for sharing this recipe!

    xo,
    RJ

  4. July 17, 2013 at 7:09 am

    I can’t wait to make this for our beach trip. Both our kids are coming. So glad you shared this.

  5. Sandi Lee
    July 17, 2013 at 7:41 am

    Love the red and white linens with the watermelon-it really makes it pop on the white plate… another gorgeous presentation Mary. Thanks!

  6. kristen ayers
    July 17, 2013 at 7:46 am

    This sounds soooo perfect for these red hot summer days!…gonna be making this one soon :)

  7. July 17, 2013 at 7:52 am

    Good morning Mary! What a wonderful summer salad. Not crabs, but still seafood! Yum!
    In Maine and getting ready for Sundays race.
    Have a great day

  8. July 17, 2013 at 7:57 am

    Boy, does THAT look refreshing about now! It is so HOT here this week!
    I have those same ‘wicker’ looking plates!! *big grin*

    I wish I could FIND a watermelon WITH seeds…we think they have much more flavor & I don’t mind removing the seeds.

    Your shrimp recipe will definitely be on our menu soon! Thank you for sharing. You make me think I need to renew my subscription to SL.

  9. July 17, 2013 at 7:58 am

    It has been so hot here for a week that not much is happening in the kitchen except for easy to fix and refreshing meals. I bought a watermelon yesterday and only used a bit for salad so there’s plenty left for this recipe which sounds perfect for the weather. Hopefully, next week we can go back to some warm foods.

  10. July 17, 2013 at 8:04 am

    What a cool and refreshing salad for summer, Mary! I always use Ina’s roasting method for salad dishes, too. As always, your photos are so mouth watering.

  11. paula
    July 17, 2013 at 8:18 am

    ~Mary~
    Looks very good and refreshing!
    As always what a super sett ing!
    Have a cool day!!
    Paula
    In

  12. July 17, 2013 at 8:29 am

    Mary, I saw the same recipe in SL and it looked delicious, but your pics really draw me in and make me want to prepare the dish! The melon displayed on the red linens looks fabulous! Pinning!

  13. July 17, 2013 at 8:30 am

    Good Morning Mary, This Shrimp salad looks and sounds delicious. It is just right for the weather we are experiencing here in England at the moment….. very hot. I am not complaining as it is lovely to see the sunshine.
    I am going to write out this recipe to use later in the week.
    Best Wishes to you,
    Daphne

  14. Cheryl
    July 17, 2013 at 8:32 am

    That looks wonderful!…definitely giving that one a try!

  15. July 17, 2013 at 8:49 am

    Two of my favorite things: shrimp and watermelon and I don’t think I’ve ever had them together. I will now! YeeHaw!

  16. Teresas
    July 17, 2013 at 8:54 am

    I have tried to unsubscribe 3 times. Please unsubscribe me.

    Sent from my iPad

    • July 17, 2013 at 8:58 am

      I’m sorry to see you go. I can’t unsubscribe for you, if you go to the bottom of your email notification of a new post, you’ll see an unsubscribe link where you can do that.

  17. July 17, 2013 at 9:32 am

    This looks wonderful, Mary! I know I would enjoy.

  18. July 17, 2013 at 9:36 am

    This sounds so different, never heard of shrimp & watermelon! I will have to check out that ez peel shrimp, I love that it’s deveined and frozen raw~

  19. July 17, 2013 at 11:12 am

    oh that lools fantastic, i even have 2 out 3 of the key ingredients here with me now at sea dream! i love tarragon, was going to make it with halibut but ended up trying a new recipe, perfect timing for your cooling fresh salad :-) photos are gorgeous as ever~

  20. July 17, 2013 at 1:15 pm

    Oh, how funny! My sister sent me the clipping for this recipe since she knew we love shrimp (she can’t eat them) and thought I might want to try it. I forgot I had it. I will definitely make it but my pics won’t be anywhere as beautiful as yours…

  21. July 17, 2013 at 2:00 pm

    This looks so good and refreshing for summer…Christine

  22. July 17, 2013 at 2:13 pm

    Going out to dinner tonight but this could be dinner TOMORROW!!!! Great idea to buy the bag of frozen shrimp. This sounds like a keeper for us too. Thanks, Mary. XO

  23. July 17, 2013 at 5:54 pm

    What a pretty and tasty combination!!…Perfect, perfect for a summer salad..and your presentation is gorgeous as ever!!!

  24. July 17, 2013 at 6:08 pm

    Your salad is very pretty Mary! Sounds nice and cool and light-enjoy:@)

  25. July 17, 2013 at 6:54 pm

    oooh, this just wets my appetite!! Loving the idea of the different textures and flavors. Perfect for summer. xo marlis

  26. July 18, 2013 at 4:12 pm

    This looks pretty and delicious. Would love to try this for a hot summer evening. I think it sounds refreshing.

  27. July 18, 2013 at 6:03 pm

    It is HOT here and this does sound perfect right now! I love fresh tarragon in salads and shrimp is always a winner.

  28. July 18, 2013 at 10:27 pm

    That salad sound terrific. I can hardly wait to make it/ I always keep frozen shrimp. I am going to make this refreshing salad. Thanks so much Mary.
    Mary

  29. Rattlebridge Farm
    July 19, 2013 at 1:00 pm

    I’m loving this peek at Lavender Week! Your drawing is beautiful, too! Your salad looks like the perfect meal for a 99 degree summer night. Hope the weather is sunny and dry this weekend! Fingers crossed.

  30. kathleen
    July 23, 2013 at 6:35 pm

    I tried this recipe tonight and followed your suggestion of using a shallot. It was really delicious! Your photographs enticed me to try the salad on my family. I found your blog by accident and i am so glad i did! Looking forward to trying other recipes you suggest on this blog. I have wanted to try using Provence spices in cooking too.

  31. RS
    August 12, 2013 at 7:12 am

    A day to myself, so I decided to try this recipe as a treat to me. It was delicious and I can’t wait to serve it again. Thanks.

  32. July 7, 2014 at 9:13 am

    This looks perfect for lunch…or supper. I’m always looking for summer salads. The dressing is one I’ll definitely try. SL always has the best recipes.

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