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Shrimp And Watermelon Salad With Lemongrass Vinaigrette

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Ingredients
  Watermelon 1⁄2 Small, peeled, seeded, cubed
  Tomatoes 1 Cup (16 tbs), divided (1/3- heirloom tomatoes + 1/3- Sun dried + 1/3- Oven dried)
  Red onions 1 Medium, sliced
  Cucumber 1 Medium, sliced thinly into small pieces
  Cilantro 4 , minced
  Thai basil leaves 4 , minced
  Peanuts 8 Teaspoon, toasted
  Ginger shrimp 1 Cup (16 tbs), peeled, cooked (or 12 shrimps)
For lemongrass vinaigrette
  Ginger 1 Teaspoon, grated
  Lime juice 2 Tablespoon
  Lemongrass stalk 1
  Chilli 2 Medium, chopped
  Dry shrimp 1⁄2 Cup (8 tbs)
  Fish sauce 2 Tablespoon
Directions

GETTING READY
1. LEMONGRASS VINAIGRETTE: In a bowl, add ginger, lime juice, lemongrass, chilli, dry shrimp and fish sauce. Mix them well and strain it into another bowl. Set aside.

MAKING
2. In a large bowl, add pine apple, tomatoes, red onion, cucumber and ginger shrimp, cilantro and basil.
3. Mix them well and pour the vinaigrette over it. Stir to coat all the ingredients.

SERVING
4. In a serving plate or bowl, serve the salad, garnished with cilantro and toasted peanuts.

TIPS
For Ginger Shrimp cook the shrimp in ginger and water for 2 minutes. Drain and use.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Shrimp
Interest: 
Healthy
Preparation Time: 
15 Minutes
Servings: 
4

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