Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Refreshing take on a traditional caprese salad. If you don't have a ring mold cut into squares or triangles instead. The key is flat watermelon pieces 1/4-inch thick.

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Recipe Summary

cook:
10 mins
total:
35 mins
prep:
25 mins
Servings:
4
Yield:
4 salad stacks
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 430 degrees F (220 degrees C).

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  • Season shrimp all over with onion powder, garlic powder, salt, smoked paprika, and chipotle pepper powder. Set shrimp into a baking dish.

  • Bake shrimp in the preheated oven until bright pink on the outside and the meat is no longer transparent in the center, about 8 minutes.

  • Use a ring mold (slightly larger in diameter than the diameter of the goat cheese slices) to cut watermelon into circle shapes. Cut circle shapes into twelve 1/4-inch thick slices.

  • Place a slice of watermelon on a plate. Top with 1 slice cheese, 1 slice watermelon, 1 slice cheese, 1 slice watermelon, 2 shrimp, respectively, to form a salad stack. Repeat with remaining watermelon slices, cheese, and shrimp. Drizzle balsamic vinegar over each stack and garnish with basil.

Cook's Note:

You can substitute regular paprika for smoked paprika, if desired.

Nutrition:

The nutrition data for this recipe includes the full amount of watermelon. The actual amount of watermelon consumed will vary.

Nutrition Facts

584 calories; protein 26.3g; carbohydrates 88g; fat 19.1g; cholesterol 108.7mg; sodium 669mg. Full Nutrition
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