Grilled Shrimp and Melon Salad

Photography by Sara Remington
Light and refreshing, this salad showcases colorful summer melons and grilled shrimp tossed in lime vinaigrette.

SERVINGS: 4
SERVING SIZE: 5 shrimp and 1 cup melon (210 grams)
PREP TIME: 30 minutes
COOKING TIME: 5 minutes

Ingredients

  • 20 large shrimp, peeled and deveined
  • 1⅓ cups cubed cantaloupe
  • 1⅓ cups cubed seedless watermelon
  • 1⅓ cups cubed honeydew melon

Vinaigrette

  • 2 tablespoons (30 milliliters) fresh lime juice
  • 1 tablespoon (15 milliliters) extra-virgin olive oil
  • 2 teaspoons minced shallot
  • 1 teaspoon (5 milliliters) white wine vinegar
  • 1 teaspoon minced garlic (about 1 clove)
  • ½ teaspoon (3 milliliters) honey
  • ¼ cup chopped cilantro leaves
  • ⅛ teaspoon salt

Instructions

  1. Preheat grill or grill pan over medium heat.
  2. Onto four bamboo (soak first if using over open flame) or metal skewers, thread shrimp (5 shrimp per skewer) and set aside.
  3. In a mixing bowl, gently stir together cantaloupe, watermelon and honeydew. Pour onto serving platter and set aside.
  4. In a small bowl, whisk together all vinaigrette ingredients.
  5. Drizzle half of the vinaigrette over shrimp skewers.
  6. Place skewers on heated grill or grill pan and cook for 2 minutes on each side until flesh is opaque.
  7. Pour remaining vinaigrette over melon mixture and stir.
  8. Divide salad evenly among 4 plates.
  9. Remove skewers from grill and place one on top of each melon salad. Serve immediately.

Nutrition per serving: 162 calories, 3g total fat, 0g saturated fat, 164mg cholesterol, 307mg sodium, 13g carbohydrate, 1g fiber, 11g sugars, 22g protein, N/A potassium, N/A phosphorus

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Karman Meyer
Karman Meyer is an RDN based in Nashville. Teaching people easy ways to implement healthy changes into their lifestyle is her passion! Karman blogs at The Nutrition Adventure and is an experienced recipe developer, nutrition writer and public speaker. Follow her on Instagram & Facebook!



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