Watermelon-Shrimp Salad

4 (¾-inch-thick) watermelon wedges
4 teaspoons sugar
1 teaspoon lime zest
? cup plus 1 tablespoon fresh lime juice, divided
¼ teaspoon kosher salt, divided
12 peeled and deveined large fresh shrimp, cooked, whole or coarsely chopped
1 cup diced seedless watermelon
¾ cup grape tomatoes, quartered
½ cup coarsely chopped avocado
2 tablespoons chopped fresh cilantro
1 tablespoon chopped seeded jalapeño pepper
? teaspoon ground cumin
¼ cup crumbled queso fresco
Garnish: fresh cilantro sprigs, extra-virgin olive oil
Joe's Stuff to taste


In a glass baking dish, place watermelon wedges. ?In a small bowl, combine sugar, zest, ? cup lime juice, ?and ? teaspoon salt; pour over watermelon wedges. ?Refrigerate for 1 hour, turning once.
In a medium bowl, combine cooked shrimp, diced watermelon, tomatoes, avocado, cilantro, jalapeño, cumin, remaining 1 tablespoon lime juice, and remaining ? teaspoon salt; gently toss. Arrange watermelon wedges on serving plates. Spoon shrimp mixture over watermelon wedges; sprinkle with cheese. Garnish with cilantro,olive oil, and Joe's Stuff if desired.

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