Watermelon Shrimp Salad
This watermelon shrimp salad combines juicy fruit, crisp vegetables, and tender shrimp in a zesty, refreshing dish. Perfect as an easy watermelon salad with shrimp for sunny days.
Ingredients
- 1 seedless watermelon, cut into 1-inch cubes (about 10 cups)
- 1 medium honeydew melon, cut into 1-inch cubes (about 4 cups)
- 2 pounds peeled and deveined cooked shrimp (31–40 per pound)
- 2 cups green grapes, halved
- 1 large cucumber, seeded and chopped
- 1 small navel orange, peeled and sectioned
- 1 small red onion, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1/3 cup lemon juice
- 1 tablespoon brown sugar
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Combine the watermelon, honeydew melon, cooked shrimp, green grapes, cucumber, orange, red onion, and jalapeño in a large bowl. Mix gently to avoid breaking the fruit.
- In a small bowl, whisk together the lemon juice, brown sugar, and crushed red pepper flakes until the sugar dissolves completely.
- Drizzle the dressing evenly over the shrimp mixture and toss to coat everything thoroughly.
- Refrigerate the salad for at least 20 minutes to allow the flavors to meld together.
- Just before serving, toss the salad again to redistribute the dressing. Serve chilled and enjoy!
Notes
For a milder version, omit the jalapeño and red pepper flakes. Store leftovers in an airtight container for up to 2 days.