Shrimp and Watermelon Skillet
A refreshing and unique combination of sautéed shrimp and sweet watermelon, served with crispy pita triangles and topped with fresh herbs, cucumber, and feta cheese. Perfect for a light summer meal.
Ingredients
- •2 whole whole-wheat pitas (8 inches each), both cut into 8 triangles
- •2 tablespoons extra-virgin olive oil
- •12 ounces medium shrimp, shelled and deveined
- •½ cup sliced shallots
- •4 cups cubed (1 inch) seedless watermelon
- •¼ teaspoon salt (preferably kosher)
- •¼ teaspoon freshly ground black pepper
- •1 large large cucumber, peeled and chopped
- •2 ounces crumbled feta
- •2 tablespoons chopped fresh dill
- •2 tablespoons chopped fresh mint
- •2 whole limes
- •cut into wedges
Cooking Instructions
- 1.
Heat oven to 450°F. On a baking sheet, toast pita triangles, turning once, until crisp and brown, 3 to 5 minutes each side. In a large skillet, heat oil over high heat. Cook shrimp and shallots, stirring, until shrimp is pink and shallots are crisp, 2 to 4 minutes; transfer to a bowl. In same skillet, cook watermelon and 1/4 cup water over high heat, stirring, until liquid becomes syrupy, about 3 minutes. Remove skillet from heat; add shrimp mixture, salt and pepper; stir. Divide shrimp-watermelon mixture (warm or chilled) among 4 plates; add cucumber and feta. Sprinkle with dill and mint. Serve with 4 pita pieces each and lime wedges.
15 min