Salads Seafood

Shrimp and Watermelon Kale Salad

I’ve been using this new sauce from Whole Foods, called Garlic Rosemary Citrus Sauce. It is amazing! It reminds me of a warm winter dish but incorporated with a summer salad gives it a cozy yet, refreshing taste. With it I made shrimp and watermelon kale salad.

It is springtime but the weather has not been the best and we are all quarantined due to the coronavirus. Why not enjoy this time at home by making new dishes that are spring inspired! It is also easier to try new things when you can’t find your go to ingredients lately at the grocery store!! LOL

There is no where to go besides grocery shopping unless you are an essential worker. Take your time and try new things. This dish might become your new favorite dish!

Shrimp and Watermelon Kale Salad

Recipe by Azilde ElizabethCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time




  • 1 lb of shrimp

  • 1 cup of Garlic Rosemary Citrus Sauce

  • 1/2 cup of pumpkin seeds

  • 2 cups of Croutons or homemade

  • 1/4 cup of goat cheese, cut into small cubes

  • 10 oz of kale, chopped

  • 1 Carrot, thinly sliced

  • 2 cups of watermelon, diced

  • 6-8 tbs of olive oil

  • Salt

  • Pepper


  • Start by toasting your pumpkin seeds on a sheet pan on broil in the oven for about 2 minutes. Make sure you watch this step closely, as the seeds toast pretty quickly. I ended up using some french bread in my pantry for my croutons. I diced the bread and drizzled about a tablespoon of olive oil on top. If you are using store bought croutons, skip this step. Remove from oven and set aside.
  • Next start by removing the tails from your shrimp and pat the shrimp dry. In a bowl mix the garlic rosemary citrus sauce with the shrimp. Heat your pan, add 2 tablespoons of olive oil and the shrimp sauce mixture. Lower the heat to medium and cook for 2-3 minutes per side. Once cooked and browned for color, set aside.
  • Next add 2 tablespoons of oil and sauté the kale and season with salt and pepper. Kale takes a bit longer than spinach to cook, because the leaves are a lot sturdier. Therefore, add the kale slowly and stir frequently to get all the kale in the pan and to cook evenly! Remove from pan and cook the carrots for a few minutes until they start to soften, about 3 minutes. The thinner they are the quicker they will cook. You can either slice them thin or use a vegetable peeler. Once this step is done, it is time to put your plate together!
  • Add some kale to your plate, top with the cooked carrots, pumpkin seeds, croutons and some goat cheese. This is your winter dish! Now add some shrimp and watermelon to give it that spring dish! Drizzle some olive oil and some pepper to taste!
toasted pumpkin seeds

Shrimp in Garlic Rosemary Citrus Sauce

Toasted pumpkin seeds, croutons, goat cheese, Sautéed Kale and Carrots

Here is the final product! There was no need to add a dressing to this dish as the watermelon gives this dish juiciness. The shrimp and carrots gives it some sweetness and the kale gives it a nice crunch laddered in olive oil!

Sweet, Crunchy and refreshing!

Please let me know what you think of this dish! I love watermelon salads. Here are few more watermelon salad recipes to try:

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Enjoy and stay safe!

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