Memories and healthy recipes for your dinner table.

Watermelon, Feta and Grilled Shrimp Salad

Watermelon Feta and Grilled Shrimp Salad

This salad is by far one of my favorite summer dinnertime passions. I love seafood. It is one food Florida offered plenty of while the valley of California does not. While I lived in Texas a friend of mine would drive to the coast about an hour away to bring back fresh shrimp. The night before my departure we enjoyed a shrimp feast of grilled jumbo shrimp and boiled shrimp on ice. These days I like to keep some in the freezer for special occasions.

I used frozen cooked shrimp thawed in cold water. I added the oil, salt and pepper to the drained srimp then let sit for about five minutes. Since it was already cooked I added the shrimp to a hot skillet for 1-2 seconds tossing to heat through. Cooking the shrimp any longer would have resulted in tough dry shrimp.

I also omitted a few ingredients from the dressing. I loved the lime juice and honey by itself. It tasted sweet and tangy without the weight of the oil.

Source: Adapted from
Serves 4
1 pound shrimp, peeled and devined (21-25 shrimp)
1 tbsp plus 2 tsp olive oil, divided
1/4 tsp Kosher salt, divided
1/4 tsp pepper
2 tbsp lime juice
1 tsp honey
1/2 small red onion, thinly sliced
4 cups mixed salad greens
8 seedless watermelon wedges
4 ounces crumbled feta cheese

Preheat grill or grill pan to medium-high.

Toss shrimp with 2 teaspoons olive oil. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool.

Meanwhile, in a small bowl, whisk together lime juice and honey (see variations for alternate dressing).

To serve, place 1 cup greens on each of 4 plates and top with 2 melon wedges, onion slices, feta, about 6 shrimp each and a drizzle of dressing. Serve immediately.

The dressing originally included a 1/2 teaspoon salt, pepper to taste and 1 tablespoon olive oil.