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Watermelon Salad with Jerked Shrimp

Watermelon Salad with Jerked Shrimp Picture

Published:
Prep time:     Cook time:     Total time:    
Yield: 4 servings

This is my recipe for Watermelon Salad with Jerked Shrimp. It's amazing how well these two went together. This is a great way to beat the heat, and not have to spend a whole day coooking when it's a hot day of summer.

I've been wanting to make a Watermelon Salad for a long time. After making it, I kicked myself in the butt for not making it a long time ago. It was outrageously good.

After mixing it all up, the flavors only took about 5 minutes, and they were perfectly blended. It was refreshing and would be great to use in a smaller portion as an appetizer, or large like this for a lunch or a dinner on a hot day.

As strange as it may sound, watermelon and shrimp do go together real well. Try it, you'll LOVE it.

About the only thing I definitely would do different the next time I made this, would be to use a seedless watermelon. I used what was in the refrigerator, and it wasn't fun trying to remove the many seeds.




  • 3/4 Pound, Shrimp, 31 - 40 Count, Peel and Deveined

  • 1 Tablespoon, Butt Kickin' Blacken, Hot Jamaican Jerk
  • 1 Teaspoon, Coarse Kosher Salt
  • 1 Teaspoon, Dark Brown Sugar
  • Vegetable Oil, for frying

  • 4 Cups, Watermelon, From a Seedless Watermelon, or 2, cubed
  • 1 Medium, Red Onion
  • 2 Medium, Limes, zest from one
  • 12 Medium, Kalamata Olives, quartered
  • Or Assorted Olives, quartered
  • 10 Medium, Mint Leaves
  • 6 Ounces, Feta Cheese


Frying Jerked Shrimp Picture


1.    Peel and devein the shrimp, then toss them with the Blacken, Salt, and Sugar.

Heat a Teflon coated fry pan to medium high, add about 2 tblsp of vegetable oil, the about half the shrimp. Just be sure not to crowd the pan with shrimp. Cook the shrimp about 1 1/2 minutes on either side.

When the shrimp are done, place them the refrigerator to cool off. They're best if they're cold.

2.    Cut the end off the watermelon in a size that is large enough to serve the salad in. Scoop out the insides with a large serving spoon, and cut a nice design around the edge.
Marinating Onions Picture


3.    Cut the onion into very thin rings, and place in a small bowl. Add the zest of one of the limes, then the juice of 2 to the onions, and mix it up. Let this sit for about 10 minutes.

Ron's Note:
The lime juice will counteract the bite of the onion, and begin to pickle it.
Prepped Olives Picture


4.    Quarter the olives, and add them to the watermelon. As you can see, I used about 24 total olives, and they were mixed.

5.    Place all of the ingredients in a large bowl, including the shrimp, and mix it up well. Fill one of the watermelon cups with the salad, and place it in a small bowl to hold it steady, and catch any liquid that might seep through.

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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.

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