Serves 4
18 min
Grilled Shrimp with Cantaloupe-Lime Salsa
Recipe GLPRb6fe0d2f8cc269
Fresh grilled shrimp served alongside a vibrant, refreshing salsa made with sweet cantaloupe, diced tomatoes, and bright citrus flavors. This quick and light dish combines succulent seafood with the natural sweetness of melon and the heat of jalapeño for a perfectly balanced Mexican-inspired meal.
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Ingredients
1/2 small cantaloupe, diced
2 large tomatoes, diced
1/4 red onion, diced
1 jalapeño pepper, seeded and minced
handful handful fresh basil leaves, torn
1 lime, juiced
1 orange, zested and juiced
1/4 teaspoon kosher salt
salt and freshly ground black pepper to taste
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
Directions
In a medium bowl, combine the diced cantaloupe, diced tomatoes, minced red onion, minced jalapeño, and torn basil leaves. Stir in the freshly squeezed lime juice, orange juice, and orange zest. Season with kosher salt and adjust to taste. Set the salsa aside at room temperature while you prepare the shrimp.
Pat the shrimp dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
Heat a grill pan or skillet over high heat until very hot. Lightly coat the pan with olive oil and allow it to heat until it just begins to smoke.
Working in a single layer, add the shrimp to the hot pan, spacing them apart so they do not overlap. Cook undisturbed for 2 minutes until the first side turns opaque pink.
Toss the shrimp to coat with pan juices and spread them out in a single layer again. Cook for another 2 minutes until the second side is pink and the shrimp are opaque throughout, with an internal temperature of 145°F. Do not overcook.
Transfer the grilled shrimp to a serving platter and serve immediately with the cantaloupe-lime salsa on the side or spooned over the top.
