Fresh and Easy Shrimp and Watermelon Summer Salad Recipe

by Pamela

watermelon salad, healthy shrimp recipe, summer salad recipe

WHEW! We’re a little past the mid-point of the summer months and if your life is anything like mine, you still can’t figure out where in the hell all of those days went. The last time I looked at the calendar, it was still April and now it’s August. In my feeble attempt to slow down and enjoy the last month, or so, of warm sunny days and long lingering sunsets I’m trying to spend less time in the kitchen and more time enjoying the days and the fresh fruits and vegetables of summer. This watermelon summer salad recipe is one of those low maintenance, cool and refreshing, and easy recipes that’s allowed me to enjoy the days and some of summer’s finest foods.

Yes, it’s true…summer is quickly slipping away – so what are you doing about it? Are you taking evening walks, are you eating outside more, are you going to the beach, are you taking a vacation, or are you just whining about the fact that summer is quickly fading away? While I’d like to brag that I’m doing everything BUT letting the days pass me by, that’s unfortunately what’s going on in my world. Like all good children, I blame my mother for this situation. Once, in my early teens while I was lamenting how long the summer was dragging on and I was tired of going to work everyday, my mom put the curse on all of my future days by making the comment “wait until you get older and see how fast the days go by.” Damn her for putting that voodoo hex on my calendar.

One of the sure signs of summer, in my kitchen, is that a watermelon seems to take up permanent residence on my counter. This one ingredient tends to become a pantry staple for 3 months. Need a side dish…slice up some watermelon, need a dessert…watermelon, want something a little different in a cocktail…watermelon (I think you get the idea).

Healthy Shrimp Recipe

If you were wondering whether or not you could actually make a meal from watermelon, you can and a watermelon salad is a great way to do it. The selection of summer fruits and vegetables gives you lots of options to toss in there to make it have the flavors you’re looking for. Of course, you need to add some kind of a protein to make it a filling main course meal. I used shrimp, but you could also use cubed tuna, salmon, scallops or firm tofu for an equally tasty meal. I’m always trying to put together a healthy shrimp recipe because they’re easy to find and even easier to cook up, that’s why I used shrimp in this summer salad recipe.

This watermelon salad has enough good stuff in it to make dinner plus leftovers. I used fruits and vegetables (kiwi, lychee, oranges, and celery) that stay crisp and fresh for a few days, even sitting in the honey lime vinaigrette that tops it. So you don’t need to worry about it getting soggy.

Oh, and if you’d like to use up the WHOLE watermelon and have a watermelon dinner, you can make up this pickled watermelon rind appetizer.

Make up a batch of this summer salad recipe, chill it, eat it and sip a glass of bubbly or rosé and kick back and relax.

Relationship Advice

At some point you realize that mother really did know best.

At some point you realize that mother really did know best.


Recipe: Easy Shrimp and Watermelon Summer Salad Recipe


For Honey Lime Vinaigrette Dressing

  • 1/3 Cup Lime Juice
  • 2 Tablespoons Honey
  • 1 Garlic Clove (minced)
  • 1 1/2 Tablespoons Thai Basil* (finely chopped)
  • 1/4 Cup Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper

For Watermelon Shrimp Salad

  • 2 Cups, Cooked, Medium Size Shrimp (shelled)
  • 1 1/2 Cups Chopped Celery (from 2 stalks)
  • 24 Lychee (shelled, pitted, and torn or cut into large pieces)
  • 2 Oranges (supremes and juice only**)
  • 3 Cups Cubed Watermelon (cut into 1″ cubes)
  • Mint Leaves
  • Hot or Mild Pepper Rings (I used rings of shisito peppers)


For Honey Lime Vinaigrette Dressing

  1. In a small lidded container, mix the first four dressing ingredients.
  2. Pour in the olive oil, cover and shake vigorously to blend.
  3. Add salt and pepper to taste.
  4. Cover and put in refrigerator to chill.

For Watermelon Shrimp Salad

  1. In a large bowl, combine the first 5 ingredients (including all juices) and stir to blend.
  2. Cover and refrigerate until well chilled (at least 1 hour)
  3. Before serving, re-mix the dressing and add as much as you would like to the salad. Top salad with small mint leaves (if leaves are large, chop into smaller pieces before topping the salad with them) and pepper rings.
  4. You can serve this in one large bowl or on individual plates.

Quick notes

* If you don’t have Thai basil, you could substitute regular basil.

**Supremes are not the singing group, they are the segments of the orange minus the membrane. To get them cut both ends off the orange and then set it upright on the cutting board. Now cut the peel (and white pith) off the sides of the orange revealing the segments. Hold the orange in your hand and use your knife to make angled cuts into the different segments to release them.


Feel free to sub out the shrimp with tuna, salmon, scallops or firm tofu.

I used fresh lychee because they are in season and easily found at Asian markets, but you could use canned (and drained) lychees if fresh aren’t available.

Preparation time: 1 hour(s) 30 minute(s)

Cooking time:

Diet type: Pescatarian

Diet tags: Gluten free

Number of servings (yield): 6

Culinary tradition: USA (General)





Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.


London check out report August 7, 2012 at 6:44 am

Very interesting combination of tastes – I should give it a try. Thanks for the great suggestion 🙂

Belinda @zomppa August 1, 2012 at 2:54 pm

Ah-hah!! I’ve been devouring watermelon and shrimp…but not together. But now I will!!

Leave a Comment