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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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    10 servings

Ingredients

  • 1 seedless watermelon, cut into 1-inch cubes (about 10 cups)
  • 1 medium honeydew melon, cut into 1-inch cubes (about 4 cups)
  • 2 pounds peeled and deveined cooked shrimp (31-40 per pound)
  • 2 cups green grapes, halved
  • 1 large cucumber, seeded and chopped
  • 1 small navel orange, peeled and sectioned
  • 1 small red onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/3 cup lemon juice
  • 1 tablespoon brown sugar
  • 1/4 teaspoon crushed red pepper flakes

Directions

  • In a large bowl, combine the first 8 ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.
Nutrition Facts
2 cups: 309 calories, 2g fat (0 saturated fat), 138mg cholesterol, 158mg sodium, 56g carbohydrate (50g sugars, 3g fiber), 21g protein.

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