Shrimp and Warm Watermelon Recipe

Name: Shrimp and Warm Watermelon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canned chipotle chiles in adobo, chopped; 1 tablespoon mild honey; ¼ cup sherry wine vinegar; ¾ cup extra virgin olive oil; 1 teaspoon kosher salt; 8 extra-large shrimp, in shell peeled and deveined (size 16 to 20 per pound); ¼ teaspoon kosher salt; 2 tablespoons vegetable oil; ½ teaspoon paprika; ½ teaspoon salt; ½ teaspoon sugar; 4 slices from a quartered watermelon (1 inch thick slices); 2 teaspoons vegetable oil; 3 ounces baby arugula; 2 tablespoons raw green pumpkin seeds, toasted

Servings: persons

2 tablespoons canned chipotle chiles in adobo, chopped
1 tablespoon mild honey
¼ cup sherry wine vinegar
¾ cup extra virgin olive oil
1 teaspoon kosher salt
8 extra-large shrimp, in shell peeled and deveined (size 16 to 20 per pound)
¼ teaspoon kosher salt
2 tablespoons vegetable oil
½ teaspoon paprika
½ teaspoon salt
½ teaspoon sugar
4 slices from a quartered watermelon (1 inch thick slices)
2 teaspoons vegetable oil
3 ounces baby arugula
2 tablespoons raw green pumpkin seeds, toasted

1
Make vinaigrette: Blend vinaigrette ingredients in a blender until smooth, about 1 minute.
2
Marinate shrimp: Toss shrimp with kosher salt and 2 tbsp of the vinaigrette in a bowl and marinate, covered and chilled for 20 minutes.
3
Broil watermelon: Preheat broiler.
4
Stir together paprika, salt, sugar in a small bowl.
5
Rub both sides of watermelon with oil and sprinkle with paprika mixture.
6
Broil watermelon in a shallow baking pan 3 inches from heat, turning once, until lightly browned, 8 to 10 minutes in total.
7
Cook shrimp: Pat shrimp dry.
8
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.
9
Assemble dish: Divide watermelon slices among 4 plates and top with shrimp and arugula.
10
Drizzle each serving with 2 tablespoons of the vinagrette and sprinkle with pumpkin seeds.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons canned chipotle chiles in adobo, chopped, 1 tablespoon mild honey, ¼ cup sherry wine vinegar, ¾ cup extra virgin olive oil, and more.

Yes, Shrimp and Warm Watermelon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Warm Watermelon

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