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.

David Bonom
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

212 calories; calories from fat 23%; fat 5.4g; saturated fat 0.9g; mono fat 2.8g; poly fat 1.1g; protein 23.9g; carbohydrates 16.1g; fiber 0.4g; cholesterol 172mg; iron 2.9mg; sodium 491mg; calcium 79mg.
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