Article
Eat
4 min read
Recipe: Lemon Basil Shrimp and Arugula Salad on Watermelon
This refreshing and satisfying salad will be a gorgeous addition to your table. The cool watermelon is a wonderful contrast to the warm lemon basil grilled shrimp. Great served for lunch, as an appetizer, or as a light dinner, this salad is rich in protein, fiber, calcium, and iron.
Total Time: 30 minutes
Serves: 4
Ingredients
For the Salad
1 round slice of watermelon (about ½" thick), cut into 4 equal wedges
5 ounces fresh arugula (one average container)
1 cup red cabbage, thinly sliced
¼ red onion, thinly sliced
For the Lemon Basil Vinaigrette
2 tablespoons extra virgin olive oil
¼ cup fresh lemon juice (approximately 1 lemon)
1 tablespoon lemon zest
3 tablespoons chopped fresh basil
1 teaspoon country Dijon mustard
⅛ teaspoon dried cayenne pepper (optional)
Kosher salt
Ground black pepper
For the Shrimp
1 pound raw shrimp (16–20 count), peeled, deveined, rinsed, and patted very dry
½ teaspoon extra virgin olive oil
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
For Serving
2 tablespoons pine nuts
Instructions
- Preheat grill to high heat. Clean and oil grates.
- Place watermelon wedges on a large serving plate.
- In a large mixing bowl combine arugula, red cabbage, and red onion.
- Make the vinaigrette by whisking together extra virgin olive oil, lemon juice, lemon zest, basil, mustard, and cayenne pepper. Season with salt and pepper to taste, if desired.
- To toast pine nuts, heat a dry skillet over medium-low heat. Add pine nuts and toast for 30–60 seconds, moving them with a wooden spoon constantly. Remove them from heat once they become lightly toasted. Do NOT leave them unattended: pine nuts burn very quickly.
- Brush shrimp with olive oil on both sides and season with salt and pepper. Add shrimp to the grill. Reduce heat to medium. Grill shrimp until they are just opaque, a few minutes on each side. Remove shrimp from heat and place into a medium shallow bowl.
- Pour vinaigrette over shrimp. Toss. Let sit for 5 minutes.
- Add shrimp with vinaigrette into the arugula salad. Toss to combine.
- Pile ¼ of the arugula salad atop each watermelon slice, making sure shrimp is equally divided. Garnish with pine nuts.
- Serve with warm whole grain rolls, if desired.
Recipe Notes
- If using frozen shrimp, thaw in the fridge overnight. Prior to grilling, pat very dry.
- You can use any count shrimp you have on hand, just adjust grilling time based on their size.
- For a time-saving shortcut, use a store-bought vinaigrette.
- To add another pop of color, crunch, nutrition, and flavor, try adding watermelon radish (slices or matchsticks) to the salad.
Nutrition facts per serving
Calories: 380 / Total Fat: 14g (18% DV) / Saturated Fat: 2g (10% DV) / Trans Fat: 0g / Cholesterol: 170mg (57% DV) / Sodium: 440mg (19% DV) / Total Carbohydrate: 34g (12% DV) / Dietary Fiber: 4g (14% DV) / Total Sugars: 25g / Added Sugar: 7g (14% DV) / Protein: 22g / Vitamin D: 0mcg (0% DV) / Calcium: 142mg (10% DV) / Iron: 2mg (10% DV) / Potassium: 419mg (8% DV)
Turn food into fuel.
Boost your mind and body with personalized meal planning tips, food swap suggestions, and more from a MOBE Guide.
