Shrimp is always a nice change-of-pace to build a meal around. I’m always looking for new recipes that include shrimp, such as one with fennel and cucumbers I wrote about. So I was attracted to this recipe I found on CookingLight.com for steamed shrimp and watermelon salad.
It sounds pretty basic to make, if you don’t want to devein shrimp, buy them already cooked, I find that a handy time saver. Doing that eliminates the first step of this recipe, which is cooking the shrimp.
I’d also substitute Mrs. Dash salt-free teriyaki sauce for the soy sauce called for here. Even so-called low-sodium soy sauce has a lot of sodium in it.
You can click through here to see the recipe page. OR keep reading here:
- 3 cups water
- 1 cup apple cider vinegar
- 1 pound peeled and deveined tail-on raw large shrimp
- 1/3 cup minced shallots
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 3 tablespoons canola oil
- 1 tablespoon toasted sesame oil
- 3 cups chopped watermelon
- 2 cups chopped romaine lettuce
- 2 cups fresh spinach
- 1 ripe large avocado, cut into wedges
- 1/2 cup loosely packed fresh cilantro leaves, divided
- 1 teaspoon shichimi togarashi or crushed red pepper (optional)
- 1/2 teaspoon black sesame seeds
- 1/2 teaspoon toasted sesame seeds
Fit a steamer basket into a stockpot. Add 3 cups water and vinegar; bring to a boil. Add shrimp; cover and steam 5 minutes. Remove shrimp to a baking sheet; chill 15 minutes.
Stir together shallots, soy sauce, lime juice, and honey in a bowl. Let stand 10 minutes. Whisk in canola and sesame oil.
Add watermelon, lettuce, spinach, avocado, and 1/4 cup cilantro to shallot mixture; toss to combine. Place salad on a large platter, leaving any remaining dressing in bowl. Add shrimp; shichimi togarashi, if desired; and remaining 1/4 cup cilantro to bowl. Toss to combine. Place shrimp mixture on salad. Sprinkle with sesame seeds.