The Penang-to-Puebla Chili-Lime Shrimp & Quick-Pickled Watermelon Salad

Name: The Penang-to-Puebla Chili-Lime Shrimp & Quick-Pickled Watermelon Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 cups Seedless watermelon, cut into 1/2-inch bite-sized cubes; 0.33 cup Rice vinegar; 2 tbsp Honey or agave nectar; 1 tsp Kosher salt; 1 Thai bird's eye chili or jalapeno; 1 lb Large raw shrimp, peeled and deveined; 1 tbsp Sambal oelek or chili-garlic paste; 1.5 tbsp Avocado oil or olive oil; 3 tbsp Fresh lime juice; 1 tbsp Fish sauce; 1 tsp Toasted sesame oil; 4 cups Baby arugula or mixed baby greens; 1 cup English cucumber; 0.5 cup Fresh mint leaves; 0.5 cup Fresh cilantro leaves and tender stems; 0.25 cup Roasted salted peanuts or pepitas

Step right up to departure gate: cutting board! This vibrant desk escape fuses Penang's fiery chili heat with Puebla's zesty citrus, featuring quick-seared shrimp over a bed of crisp greens, massive handfuls of mint and cilantro, and juicy quick-pickled watermelon that instantly transports your workday to a tropical paradise.

Chef Mira Lin

August 9, 2026

Prep: 10 minutes

Cook: 5 minutes

easy

lunchsalad

quick-picklingseafood-saladdesk-lunchmason-jar-dressing+1

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Timeline

20 minutes

0m5m10m15m20m

Quick-Pickle Watermelon

Shake Mason Jar Dressing

Sear Chili Shrimp

Assemble & Serve Salad

Ingredients

2 cups Seedless watermelon, cut into 1/2-inch bite-sized cubes(Crisp peak-summer watermelon works best)
0.33 cup Rice vinegar(Unseasoned)
2 tbsp Honey or agave nectar(Divided between quick-pickle brine and dressing)
1 tsp Kosher salt(Divided)
1 Thai bird's eye chili or jalapeno(Thinly sliced)
1 lb Large raw shrimp, peeled and deveined(Patted dry with paper towels)
1 tbsp Sambal oelek or chili-garlic paste
1.5 tbsp Avocado oil or olive oil(Divided)
3 tbsp Fresh lime juice(About 2 juicy limes)
1 tbsp Fish sauce(Sub with tamari/soy sauce if preferred)
1 tsp Toasted sesame oil
4 cups Baby arugula or mixed baby greens(Packed)
1 cup English cucumber(Sliced into thin half-moons)
0.5 cup Fresh mint leaves(Torn coarsely)
0.5 cup Fresh cilantro leaves and tender stems(Coarsely chopped)
0.25 cup Roasted salted peanuts or pepitas(Roughly chopped for crunch)

Instructions

1
Welcome to departure gate: cutting board! In a shallow bowl or glass container, combine 0.33 cup rice vinegar, 1 tbsp honey or agave nectar, 0.5 tsp kosher salt, and 1 sliced Thai bird's eye chili or jalapeno. Whisk until dissolved, then submerge 2 cups seedless watermelon. Set aside at room temperature to quick-pickle for at least 10 minutes.
5 min
Tip: Quick pickling sweet fruit in acid and chili creates an electric contrast that cuts through rich seafood and perks up your entire palate!
2
Grab your trusty mason jar! Add 3 tbsp fresh lime juice, 1 tbsp fish sauce, 1 tbsp honey or agave nectar, 1 tsp toasted sesame oil, and 0.5 tbsp avocado oil or olive oil. Screw on the lid tightly and shake vigorously for 15 seconds until emulsified.
3 min
Tip: Mason jars are the ultimate low-effort, high-impact dressing trick—no whisk or food processor required.
3
In a medium bowl, toss 1 lb large raw shrimp with 1 tbsp sambal oelek or chili-garlic paste and 0.5 tsp kosher salt. Heat 1 tbsp avocado oil or olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear without moving for 2 minutes until bright pink on the bottom. Flip and cook for 1 to 2 more minutes until opaque and curled.
5 min
Tip: Make sure your skillet is sizzling hot before the shrimp hit the pan to get that quick, smoky caramelized chili crust.
4
Assemble your desk escape bowls! Divide 4 cups baby arugula or mixed baby greens and 1 cup English cucumber between two wide serving bowls. Slotted spoon the pickled watermelon over the greens, leaving behind the brine. Top with the seared chili shrimp, then shower generously with 0.5 cup fresh mint leaves, 0.5 cup fresh cilantro leaves, and 0.25 cup roasted salted peanuts or pepitas. Drizzle with the lime-fish sauce dressing right before devouring!
5 min
Tip: Don't skimp on the fresh herbs—herbs are treated like leafy greens in Southeast Asian salads and add unbelievable freshness!

Chef's Notes

If you're packing this for work, keep the pickled watermelon and dressing in separate small containers from the greens and shrimp, then toss everything together at your desk for maximum crunch!

Frequently Asked Questions

How long does The Penang-to-Puebla Chili-Lime Shrimp & Quick-Pickled Watermelon Salad take to make?

The Penang-to-Puebla Chili-Lime Shrimp & Quick-Pickled Watermelon Salad takes about 15 minutes total. That includes 10 minutes of prep and 5 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for The Penang-to-Puebla Chili-Lime Shrimp & Quick-Pickled Watermelon Salad?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for The Penang-to-Puebla Chili-Lime Shrimp & Quick-Pickled Watermelon Salad?

The main ingredients are: Seedless watermelon, cut into 1/2-inch bite-sized cubes, Rice vinegar, Honey or agave nectar, Kosher salt, Thai bird's eye chili or jalapeno, Large raw shrimp, peeled and deveined, Sambal oelek or chili-garlic paste, Avocado oil or olive oil, Fresh lime juice, Fish sauce, Toasted sesame oil, Baby arugula or mixed baby greens, English cucumber, Fresh mint leaves, Fresh cilantro leaves and tender stems, Roasted salted peanuts or pepitas.

What type of meal is The Penang-to-Puebla Chili-Lime Shrimp & Quick-Pickled Watermelon Salad?

The Penang-to-Puebla Chili-Lime Shrimp & Quick-Pickled Watermelon Salad is categorized as: lunch, salad.

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