Watermelon Rind Salad with Shrimp & Pork might sound unusual, but it’s one of the best ways I’ve found to use the whole fruit. It’s light, tangy, and makes a great summer dish.
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Watermelon Rind Salad Recipe
Watermelon Rind Salad is a creative way to use watermelon rinds. While some people use this often-discarded part to make watermelon rind pickles, this recipe turns it into a refreshing salad with shrimp and pork.
This light yet satisfying salad is ideal for hot weather. The mild crunch of the rind blends with the richness of the proteins and the sweet-sour dressing to create a unique balance of flavors and textures. This dish is often served as an appetizer or side dish.
You can serve this salad with citrus-forward cocktails like a margarita or mojito. Light, crisp options like a Tom Collins or Gin Martini also work well. For non-alcoholic pairings, try sparkling water with lime or ginger-lime soda.
This Watermelon rind salad pairs well with grilled or roasted meats like pork or chicken. It also complements seafood dishes like tequila grilled shrimp or smoked salmon salad. For appetizers, try cucumber slices topped with shrimp and watermelon rind slaw.
Here’s how to make the watermelon rind salad with shrimp and pork:
Watermelon Rind Salad with Shrimp & Pork
Nutrition
Ingredients
For the salad
- 2 cups watermelon rind green skin removed, julienned
- ½ lb raw, peeled & deveined shrimp
- ½ lb pork belly (or boneless pork shoulder for leaner option)
- 1 small carrot julienned
- ½ medium red or white onion thinly sliced
- ¼ cup fresh cilantro or Thai basil chopped
- 2 tbsp crispy fried shallots store-bought or homemade
- ¼ cup roasted peanuts crushed
- Ice cubes for soaking onions optional
For the dressing
- 3 tbsp fish sauce or soy sauce
- 2 tbsp sugar
- 1 tbsp lime juice or lemon juice
- 1 tbsp minced garlic
- ½ tsp minced fresh chili or chili flakes, to taste
Instructions
Prepare the Watermelon Rind
- Peel off the green outer skin of the watermelon rind. Slice the white part into thin matchsticks.
- Rinse and pat dry.
Cook Pork and Shrimp
- Rinse with salt water. Boil for 15–20 minutes until fully cooked. Let cool and slice thinly.
- Boil or steam shrimp for 2–3 minutes until pink and cooked through. Set aside.
Prepare Vegetables
- Soak sliced onion in ice water for 5 minutes to reduce sharpness. Drain.
- Toss carrots with a pinch of sugar to enhance crunch and flavor.
Make the Dressing
- In a saucepan over low heat, mix fish sauce and sugar until dissolved.
- Turn off the heat. Stir in lime juice, garlic, and chili. Let cool.
Assemble the Salad
- In a large bowl, mix watermelon rind, carrot, onion, pork, and shrimp.
- Pour dressing over and toss gently.
- Top with herbs, fried shallots, and crushed peanuts just before serving.
Notes
- You can replace pork belly with grilled chicken or tofu for a lighter version.
- If watermelon rind is unavailable, use shredded green papaya or cabbage.
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Variations
Here are some variations of the watermelon rind salad with different flavor twists, ingredient swaps, or style changes.
- Southern U.S. Style uses pickled watermelon rind, pulled pork, and grilled shrimp. It’s tossed with a sweet-spicy BBQ vinaigrette and shredded cabbage for extra crunch.
- Vegan Version
- Skip the shrimp and pork and use pan-seared tofu or tempeh instead.
- Use soy sauce, lime juice, and fresh mint.
- Mediterranean Twist swaps pork for grilled chicken, and toss with olives, feta, cucumber, and a lemon-oregano vinaigrette.
- Japanese Version uses poached shrimp, pork belly slices, and finely julienned watermelon rind. Toss in ponzu sauce with a touch of grated ginger and shiso leaves.
- Summer Picnic Version
- Mix grilled shrimp, shredded rotisserie chicken (instead of pork), and raw watermelon rind.
- Add cherry tomatoes, corn, and a honey-lime dressing.