Steaming the shrimp helps prevent overcooking and keeps it succulent. Watermelon makes a surprisingly good pairing.

Robin Bashinsky
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Credit: Jennifer Causey

Recipe Summary test

30 mins
30 mins
Serves 4 (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • Fit a steamer basket into a stockpot. Add 3 cups water and vinegar; bring to a boil. Add shrimp; cover and steam 5 minutes. Remove shrimp to a baking sheet; chill 15 minutes.

  • Stir together shallots, soy sauce, lime juice, and honey in a bowl. Let stand 10 minutes. Whisk in canola and sesame oil.

  • Add watermelon, lettuce, spinach, avocado, and 1/4 cup cilantro to shallot mixture; toss to combine. Place salad on a large platter, leaving any remaining dressing in bowl. Add shrimp; shichimi togarashi, if desired; and remaining 1/4 cup cilantro to bowl. Toss to combine. Place shrimp mixture on salad. Sprinkle with sesame seeds.

Nutrition Facts

362 calories; fat 23g; saturated fat 3g; protein 19g; carbohydrates 23g; fiber 5g; sugars 13g; added sugar 4g; sodium 476mg.