Best Shrimp And Watermelon Skillet Recipes

CREAMY, GARLICKY SHRIMP SKILLET

Creamy, Garlicky Shrimp Skillet image

This super-quick and indulgent weeknight dinner takes a slight left turn from the standard fettuccine Alfredo. Red peppers and paprika transform it from expected to spectacular.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt
12 ounces fettucine
3 tablespoons unsalted butter
3 cloves garlic, thinly sliced
One 12-ounce jar roasted red peppers, drained and sliced in 1/2-inch-thick strips
1 teaspoon sweet or smoked paprika
2 cups heavy cream
1 pound medium peeled and deveined shrimp, tails removed
1 1/2 cups grated Parmesan
1 tablespoon fresh flat-leaf parsley, chopped

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

SPICY SHRIMP & WATERMELON KABOBS

Spicy Shrimp & Watermelon Kabobs image

My three sons can polish off a watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty shrimp kabobs. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon reduced-sodium soy sauce
1 tablespoon Sriracha chili sauce
1 tablespoon honey
1 garlic clove, minced
4 cups cubed seedless watermelon (1 inch), divided
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 medium red onion, cut into 1-inch pieces
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
Minced fresh cilantro, optional

Steps:

For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving., On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper., Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.

Nutrition Facts : Calories 172 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 644mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

WATERMELON SHRIMP SALAD

Watermelon Shrimp Salad image

Sweet, spicy and easy to make, this salad travels well in a cooler to picnics and summer gatherings. I love the combination of flavors, the colorful presentation, and of course, I love to see the happy faces of my guests once they've tried it. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 seedless watermelon, cut into 1-inch cubes (about 10 cups)
1 medium honeydew melon, cut into 1-inch cubes (about 4 cups)
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 cups green grapes, halved
1 large cucumber, seeded and chopped
1 small navel orange, peeled and sectioned
1 small red onion, chopped
1 jalapeno pepper, seeded and finely chopped
1/3 cup lemon juice
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper flakes

Steps:

In a large bowl, combine the first 8 ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.

Nutrition Facts : Calories 309 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 158mg sodium, Carbohydrate 56g carbohydrate (50g sugars, Fiber 3g fiber), Protein 21g protein.

SHRIMP PASTA SKILLET

Shrimp Pasta Skillet image

I used to make this skillet dinner with fresh Gulf shrimp just caught that morning in Louisiana, but it's still yummy with frozen shrimp here in Missouri. Pair it with crusty French bread and a glass of wine and you have good eatin'!

Provided by Carolyn

Categories Main Dish Recipes Pasta Shrimp

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil, or as needed
2 cups chopped fresh tomatoes
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 clove garlic, crushed
¼ teaspoon red pepper flakes
1 pound uncooked medium shrimp, peeled and deveined
1 bay leaf
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon dried rosemary
½ (16 ounce) package bow-tie pasta (farfalle)

Steps:

Heat olive oil in a skillet over medium-high heat. Saute tomatoes, onion, bell pepper, celery, garlic, and red pepper flakes in the hot oil for about 5 minutes. Add shrimp, bay leaf, thyme, oregano, pepper, and rosemary. Reduce heat and let simmer until shrimp are bright pink, about 15 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.
Stir veggie and shrimp mixture into the drained pasta and serve.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 51.7 g, Cholesterol 172.6 mg, Fat 6 g, Fiber 5.1 g, Protein 27.9 g, SaturatedFat 1.1 g, Sodium 233.7 mg, Sugar 7.4 g