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