Shrimp and Watermelon Skillet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Watermelon is a heart-health heavyweight. It has about twice as much ticker-protecting lycopene as tomatoes do. Ingredients:
2 whole-wheat pitas (8 inches each), both cut into 8 triangles |
2 tablespoons extra-virgin olive oil |
12 ounces medium shrimp, shelled and deveined |
1/2 cup sliced shallots |
4 cups cubed (1 inch) seedless watermelon |
1/4 teaspoon salt (preferably kosher) |
1/4 teaspoon freshly ground black pepper |
1 large cucumber, peeled and chopped |
2 ounces crumbled feta |
2 tablespoons chopped fresh dill |
2 tablespoons chopped fresh mint |
2 limes, cut into wedges |
Directions:
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.
2. Per serving: 307 calories, 12 grams fat, 3 grams saturated, 36 grams carbohydrates, 4 grams fiber, 19 grams protein Nutritional analysis provided by Self
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