Shrimp Caesar with Pickled Watermelon & Cornbread C

Name: Shrimp Caesar with Pickled Watermelon & Cornbread Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pickled Watermelon; 64 each watermelon, cut into 1-inch cubes; 2 cups KRAFT Strawberry Balsamic Vinaigrette; Grilled Shrimp; 2/3 cup GREY POUPON Country Dijon Mustard; 2/3 cup extra virgin olive oil; 64 each uncooked large shrimp (21 to 25 count), peeled with tails left on, deveined; Cornbread Croutons; 64 each cornbread cubes (1 inch); 1 cup extra virgin olive oil; Salad; 1 gal. romaine lettuce, shredded; 1 qt. grilled fresh corn kernels; 64 each cherry tomatoes, halved; 2/3 cup feta cheese, crumbled; 2/3 cup DI GIORNO Shredded Asiago Cheese; 2-2/3 Tbsp. fresh mint, chopped; 2-2/3 Tbsp. scallions, chopped; 1-1/2 cups KRAFT Creamy Caesar Dressing

Servings: persons

Pickled Watermelon
64 each watermelon, cut into 1-inch cubes
2 cups KRAFT Strawberry Balsamic Vinaigrette
Grilled Shrimp
2/3 cup GREY POUPON Country Dijon Mustard
2/3 cup extra virgin olive oil
64 each uncooked large shrimp (21 to 25 count), peeled with tails left on, deveined
Cornbread Croutons
64 each cornbread cubes (1 inch)
1 cup extra virgin olive oil
Salad
1 gal. romaine lettuce, shredded
1 qt. grilled fresh corn kernels
64 each cherry tomatoes, halved
2/3 cup feta cheese, crumbled
2/3 cup DI GIORNO Shredded Asiago Cheese
2-2/3 Tbsp. fresh mint, chopped
2-2/3 Tbsp. scallions, chopped
1-1/2 cups KRAFT Creamy Caesar Dressing

1
Pickled Watermelon: Place watermelon in resealable plastic bag; pour vinaigrette over watermelon.
2
Seal bag.
3
Refrigerate at least 3 hours to marinate.
4
Meanwhile, marinate shrimp.
5
(See next step.)
6
Grilled Shrimp: Whisk mustard and oil until blended; pour over shrimp in resealable plastic bag.
7
Seal bag.
8
Refrigerate at least 3 hours to marinate.
9
Grill shrimp on high heat 3 to 5 min.
10
or until shrimp turn pink, turning once.
11
Cornbread Croutons: Pan-fry cornbread in hot oil in saute pan on medium heat until evenly browned, turning frequently.
12
Drain on paper towels.
13
Salad: Drain watermelon; discard marinade.
14
For each serving: Combine 1 cup lettuce, 1/4 cup corn, 8 tomato halves, 2 tsp.
15
each feta and Asiago cheese, and 1/2 tsp.
16
each mint and scallions; place in salad bowl.
17
Top with 4 Pickled Watermelon cubes, 4 Grilled Shrimp and 4 Cornbread Croutons.
18
Drizzle with 1-1/2 Tbsp.
19
dressing.

4460

kcal

Calories

139

Fat

387

Carbs

462

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Pickled Watermelon, 64 each watermelon, cut into 1-inch cubes, 2 cups KRAFT Strawberry Balsamic Vinaigrette, Grilled Shrimp, and more.

Yes, Shrimp Caesar with Pickled Watermelon & Cornbread Croutons falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shrimp Caesar with Pickled Watermelon & Cornbread Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions