Grilled Shrimp and Melon Salad

Name: Grilled Shrimp and Melon Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 1 pound shrimp, in the shell; gray sea salt; 2½ medium melon varieties, different colored flesh (such as cantaloupe, honeydew, and watermelon); 1 medium cucumber, cut into bite-sized pieces; ½ cup hearts of palm, cut into 1/2 inch pieces; 3 stalk scallions, thinly sliced; 2 tbsp fresh mint leaves, finely chopped; 1 lime lime zest; 1 lime lime juice; 1 tsp fresh ginger, grated; ½ tsp honey; freshly ground black pepper; ¼ cup extra-virgin olive oil

Recipe GLPR33a562d650987b

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Salad

28 min

711 cal

Servings: 4

Grill

SNAP eligible

A refreshing Japanese-inspired salad featuring succulent grilled shrimp paired with a medley of colorful melon varieties, crisp cucumber, tender hearts of palm, and fresh scallions. Finished with a delicate lime-ginger vinaigrette and bright mint and lime zest for a light, elegant dish perfect for warm weather dining.

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Ingredients

1 pound shrimp, in the shell

gray sea salt

2½ medium melon varieties, different colored flesh (such as cantaloupe, honeydew, and watermelon)

1 medium cucumber, cut into bite-sized pieces

½ cup hearts of palm, cut into 1/2 inch pieces

3 stalk scallions, thinly sliced

2 tbsp fresh mint leaves, finely chopped

1 lime lime zest

1 lime lime juice

1 tsp fresh ginger, grated

½ tsp honey

freshly ground black pepper

¼ cup extra-virgin olive oil

Directions

Peel and devein the shrimp, rinsing them under cold water and patting dry. Season lightly with sea salt.
Make the vinaigrette by whisking together the lime juice, grated ginger, honey, and a pinch of sea salt in a small bowl. Slowly whisk in the olive oil until emulsified. Season with freshly ground pepper to taste.
Preheat your grill or grill pan to medium-high heat. Once hot, grill the shrimp for 2 to 3 minutes per side, until they turn opaque and reach an internal temperature of 145°F. Transfer to a plate and allow to cool slightly.
While the shrimp cooks, prepare the salad vegetables. Cut the melons into bite-sized cubes or balls, removing seeds and rind. Dice the cucumber into similar-sized pieces. Set aside with the hearts of palm and scallions.
Assemble the salad by arranging the melon, cucumber, hearts of palm, and scallions on a large serving platter or individual plates.
Distribute the grilled shrimp evenly over the salad. Drizzle the lime-ginger vinaigrette over the entire dish.
Finish with fresh chopped mint and lime zest scattered over the top. Serve immediately while the shrimp is still warm.

Comments

Grocery List Plus Editorial Staff4.75

Shrimp and melon hit the sweet spot for a North Carolina summer, especially along the coast where shrimp is a reliable local option at any major chain. Every ingredient—including hearts of palm, mint, and fresh ginger—is stocked at Harris Teeter, Food Lion, Publix, Walmart, and ALDI without a special trip. The 28-minute estimate is honest for grill setup and assembly, and at roughly $4 to $4.50 per serving driven mainly by the shrimp, it's a reasonable weeknight splurge. This is a same-night dish; it does not reheat well, but it's light enough that portions won't feel wasteful.