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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 23%
  • Fat: 5.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 23.9g
  • Carbohydrate: 16.1g
  • Fiber: 0.4g
  • Cholesterol: 172mg
  • Iron: 2.9mg
  • Sodium: 491mg
  • Calcium: 79mg

Ingredients

  • 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
  • 1/2 cup Pickled Watermelon Rind, sliced
  • 1/3 cup thinly sliced red onion
  • 1/3 cup Pickled Watermelon Rind marinade
  • 1 tablespoon cider vinegar

Preparation

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