- 4
Ingredients
- 2 tablespoons olive oil
- 1 pound peeled, deveined medium shrimp
- 2 teaspoons snipped fresh thyme
- 4 cups sliced bok choy or napa cabbage
- 1 cup grape tomatoes, halved
- Salt and ground black pepper
- 2 1 inch slices seedless watermelon, halved
- Small limes, halved
- Fresh thyme sprigs
- Feta cheese (optional)
Preparation
Step 1
1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add shrimp; cook and stir for 3 to 4 minutes or until shrimp are opaque. Transfer shrimp to a bowl; stir in snipped thyme. Add remaining olive oil, bok choy, and tomatoes to skillet; cook and stir for 1 minute. Return shrimp to skillet; cook and stir for 1 minute more. Season with salt and pepper.
2. Serve shrimp and vegetables with watermelon. Squeeze lime juice on salads; sprinkle with thyme sprigs and, if desired, feta cheese.
Nutrition Facts (Shrimp and Watermelon Salad) Servings Per Recipe 4,
Calories 241,
Protein (gm) 25,
Carbohydrate (gm) 16,
Fat, total (gm) 9,
Cholesterol (mg) 172,
Saturated fat (gm) 1,
Monosaturated fat (gm) 5,
Polyunsaturated fat (gm) 2,
Dietary Fiber, total (gm) 2,
Sugar, total (gm) 11,
Vitamin A (IU) 4422,
Vitamin C (mg) 52,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 4,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 60,
Cobalamin (Vit. B12) (µg) 1,
Sodium (mg) 363,
Potassium (mg) 661,
Calcium (DV %) 151,
Iron (DV %) 4,
Percent Daily Values are based on a 2,000 calorie diet