Best 6 Shrimp And Watermelon Skillet Recipes
**Embark on a Culinary Journey with Shrimp and Watermelon: A Symphony of Flavors**
Prepare to tantalize your taste buds with a culinary masterpiece that harmoniously blends the sweetness of watermelon with the savory delight of shrimp. This vibrant dish, showcased in a sizzling skillet, is a symphony of flavors that will leave you craving for more. As you delve into the depths of this recipe collection, you'll discover variations that cater to every palate, from the classic combination of shrimp and watermelon to tantalizing twists infused with aromatic herbs, zesty citrus, and a touch of spice. Get ready to embark on a culinary adventure that promises an explosion of flavors with every bite.
**Recipes Included:**
1. **Classic Shrimp and Watermelon Skillet:** Experience the timeless pairing of succulent shrimp and juicy watermelon, sautéed to perfection in a skillet. This recipe embodies the essence of simplicity, allowing the natural flavors of these two ingredients to shine through.
2. **Shrimp and Watermelon with Mint and Lime:** Embark on a refreshing journey with this variation that incorporates the vibrant flavors of mint and lime. The zesty citrus notes perfectly complement the sweetness of watermelon, while the mint adds a refreshing touch that elevates the dish to new heights.
3. **Spicy Shrimp and Watermelon with Chili and Garlic:** Ignite your taste buds with this fiery rendition that incorporates the heat of chili and the aromatic pungency of garlic. The spicy kick adds an exciting dimension to the classic combination, creating a dish that is both tantalizing and satisfying.
4. **Shrimp and Watermelon with Feta and Basil:** Discover a Mediterranean twist with this recipe that introduces the salty tang of feta cheese and the aromatic allure of basil. The feta adds a creamy richness that pairs wonderfully with the sweetness of watermelon, while the basil infuses the dish with its distinctive herbal notes.
5. **Shrimp and Watermelon Salad with Avocado and Honey-Lime Dressing:** Indulge in a refreshing and vibrant salad that combines shrimp, watermelon, avocado, and a tangy honey-lime dressing. The creamy avocado adds a velvety texture, while the honey-lime dressing brings a delightful balance of sweet and sour flavors, creating a salad that is both light and satisfying.
PERFECT SAUTEED SHRIMP (REALLY!)
This sauteed shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes! Here are the secrets to how to saute shrimp.
Provided by Sonja Overhiser
Categories Main Dish
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Thaw the shrimp, if frozen. Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin.
- In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
- Spritz with juice of the lemon wedges and serve immediately.
Nutrition Facts : Calories 221 calories, Sugar 0 g, Sodium 436 mg, Fat 9.5 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 34.3 g, Cholesterol 296.6 mg
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
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- 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 : Calories 309 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 158mg sodium, Carbohydrate 56g carbohydrate (50g sugars, Fiber 3g fiber), Protein 21g protein.
SPICY SHRIMP & WATERMELON KABOBS
My three sons can polish off a watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty shrimp kabobs. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving., On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper., Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.
Nutrition Facts : Calories 172 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 644mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
SKILLET SHRIMP AND CORN WITH LIME DRESSING
This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.
Provided by Yossy Arefi
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
- Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
- Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
- Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
SHRIMP, CUCUMBER, AND WATERMELON SALAD
A great light shrimp salad for a summer meal
Provided by Wapiti
Categories Shrimp Salad
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, mint, honey, lemon zest, and 1 tablespoon lemon juice together in a small bowl. Set dressing aside.
- Lightly dredge shrimp in blackened seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in batches and cook until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes on each side.
- Use a spiralizer to create cucumber "noodles." Divide among 4 bowls. Top each with watermelon, avocado, feta cheese, and shrimp. Drizzle with dressing and sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 509.7 calories, Carbohydrate 18.8 g, Cholesterol 359.7 mg, Fat 30.5 g, Fiber 5.6 g, Protein 42.1 g, SaturatedFat 6.4 g, Sodium 1646.4 mg, Sugar 7.2 g
SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
Tips:
- Choose fresh and high-quality ingredients: Use succulent shrimp, ripe watermelon, and crisp vegetables. Fresh ingredients will elevate the flavors of your dish.
- Don't overcrowd the skillet: Cook the shrimp and vegetables in batches to avoid overcrowding and ensure even cooking. Overcrowding can result in steamed rather than seared ingredients.
- Use a well-seasoned skillet: A well-seasoned skillet will help prevent sticking and promote even cooking. If you don't have a well-seasoned skillet, you can season it by heating a thin layer of oil over medium heat for a few minutes, then wiping it out with a paper towel.
- Cook the shrimp until they are opaque and pink: Overcooking can make shrimp tough and rubbery. Cook them just until they turn opaque and pink, which usually takes only a few minutes.
- Add the watermelon and vegetables toward the end of cooking: This will help prevent them from becoming overcooked and mushy. The watermelon should retain its crispness and vibrant color.
- Season to taste: Taste the dish and adjust the seasonings as needed. You may want to add more salt, pepper, or other spices to your preference.
- Garnish with fresh herbs: Garnish the dish with fresh herbs like cilantro, basil, or mint before serving. This will add a pop of color and freshness.
Conclusion:
Shrimp and watermelon skillet is a delightful and colorful dish that combines the sweet taste of watermelon with the savory flavors of shrimp and vegetables. It's a quick and easy meal that's perfect for a weeknight dinner or a casual gathering. With its vibrant colors and delicious flavors, this dish is sure to impress your taste buds. So, grab your skillet and give this recipe a try - you won't be disappointed!
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