Shrimp, Watermelon, and Feta Salad

Over here on the Connecticut shoreline, the humidity has been peak. I’m talking weather so uncomfortable that you pretty much lose 5 pounds of water weight walking to your car…woof! Unfortuneatly for me, my breezy beach time is limited thanks to some dumb thing called work. With sticky air and smoldering temperatures, the last thing I crave is a hot dinner, let alone having to turn on my oven (or should I call it my own personal heater?) This yummy recipe requires the most minimal cooking and promises a meal that will both refresh and rehydrate from this uncomfortable beautiful summer weather!

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  • 2 lb of fresh, raw shrimp
  • 2 tbsp. of coconut oil
  • 2 tbsp. of Cajun fish seasoning
  • 4 cups of chopped watermelon
  • 1 medium red onion
  • 1 medium cucumber
  • 6 oz of feta cheese
  • Servings: 6
  • Difficulty: easy


  • If frozen, thaw the shrimp
  • Remove the tails and toss with Cajun seasoning
  • Heat the coconut oil over medium heat, once liquid, add the shrimp and cook until pink and opaque
  • Let cool, while shrimp is cooling, finely chop the onion
  • Chop the feta into small chunks, similar to the size of the watermelon
  • Slice the cucumbers into a similar size as well
  • Combine all ingredients in a large bowl and let chill for 1-2 hours before surviving


  • Calories:  180
  • Carbohydrates: 13 grams
  • Protein:  11 grams
  • Fat:  9 grams

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