Chilled Seared Shrimp with Watermelon Pickle

This recipe uses both the Pickled Watermelon Rind and its tasty marinade. Toss the shrimp mixture occasionally as it chills to evenly distribute the liquid. Serve over mixed greens for a light lunch.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 212
Caloriesfromfat 23 %
Fat 5.4 g
Satfat 0.9 g
Monofat 2.8 g
Polyfat 1.1 g
Protein 23.9 g
Carbohydrate 16.1 g
Fiber 0.4 g
Cholesterol 172 mg
Iron 2.9 mg
Sodium 491 mg
Calcium 79 mg


1/2 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 pound peeled and deveined large shrimp
1 tablespoon olive oil
1 cup thinly sliced halved English cucumber
1/3 cup thinly sliced red onion
1 tablespoon cider vinegar


Place first 4 ingredients in a bowl; toss well. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan, and cook for 2 minutes on each side or until done. Remove shrimp from heat; cool 10 minutes.

Combine shrimp, cucumber, and remaining ingredients in a large bowl; toss well. Chill 1 hour.

David Bonom,

Cooking Light

August 2007