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Shrimp and Watermelon Salad with Lemongrass Vinaigrette Recipe Video
|Watermelon||1⁄2 Small, peeled, seeded, cubed|
|Tomatoes||1 Cup (16 tbs), divided (1/3- heirloom tomatoes + 1/3- Sun dried + 1/3- Oven dried)|
|Red onions||1 Medium, sliced|
|Cucumber||1 Medium, sliced thinly into small pieces|
|Cilantro||4 , minced|
|Thai basil leaves||4 , minced|
|Peanuts||8 Teaspoon, toasted|
|Ginger shrimp||1 Cup (16 tbs), peeled, cooked (or 12 shrimps)|
|For lemongrass vinaigrette|
|Ginger||1 Teaspoon, grated|
|Lime juice||2 Tablespoon|
|Chilli||2 Medium, chopped|
|Dry shrimp||1⁄2 Cup (8 tbs)|
|Fish sauce||2 Tablespoon|
Calories 307 Calories from Fat 54
% Daily Value*
Total Fat 6 g9.9%
Saturated Fat 0.84 g4.2%
Trans Fat 0 g
Cholesterol 38.2 mg
Sodium 756.9 mg31.5%
Total Carbohydrates 59 g19.5%
Dietary Fiber 5.3 g21.3%
Sugars 45.3 g
Protein 12 g24.3%
Vitamin A 86% Vitamin C 146.4%
Calcium 8.3% Iron 13.8%
*Based on a 2000 Calorie diet
1. LEMONGRASS VINAIGRETTE: In a bowl, add ginger, lime juice, lemongrass, chilli, dry shrimp and fish sauce. Mix them well and strain it into another bowl. Set aside.
2. In a large bowl, add pine apple, tomatoes, red onion, cucumber and ginger shrimp, cilantro and basil.
3. Mix them well and pour the vinaigrette over it. Stir to coat all the ingredients.
4. In a serving plate or bowl, serve the salad, garnished with cilantro and toasted peanuts.
For Ginger Shrimp cook the shrimp in ginger and water for 2 minutes. Drain and use.