Shrimp And Watermelon Skillet Recipes

SPICY SHRIMP & WATERMELON KABOBS

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.

SHRIMP AND WATERMELON SKILLET

Steps:

• Heat oven to 450°F. On a baking sheet, toast pita triangles, turning once, until crisp and brown, 3 to 5 minutes each side. In a large skillet, heat oil over high heat. Cook shrimp and shallots, stirring, until shrimp is pink and shallots are crisp, 2 to 4 minutes; transfer to a bowl. In same skillet, cook watermelon and 1/4 cup water over high heat, stirring, until liquid becomes syrupy, about 3 minutes. Remove skillet from heat; add shrimp mixture, salt and pepper; stir. Divide shrimp-watermelon mixture (warm or chilled) among 4 plates; add cucumber and feta. Sprinkle with dill and mint. Serve with 4 pita pieces each and lime wedges.

SHRIMP AND WARM WATERMELON

Steps:

• Make vinaigrette: Blend vinaigrette ingredients in a blender until smooth, about 1 minute.
• Marinate shrimp: Toss shrimp with kosher salt and 2 tbsp of the vinaigrette in a bowl and marinate, covered and chilled for 20 minutes.
• Broil watermelon: Preheat broiler. Stir together paprika, salt, sugar in a small bowl. Rub both sides of watermelon with oil and sprinkle with paprika mixture. Broil watermelon in a shallow baking pan 3 inches from heat, turning once, until lightly browned, 8 to 10 minutes in total.
• Cook shrimp: Pat shrimp dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook shrimp, turning once, until just cooked through, 4 to 5 minutes total.
• Assemble dish: Divide watermelon slices among 4 plates and top with shrimp and arugula. Drizzle each serving with 2 tablespoons of the vinagrette and sprinkle with pumpkin seeds.

SHRIMP, CUCUMBER, AND WATERMELON SALAD

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.