Grilled Shrimp & Basil Watermelon Salad
Prep time
Cook time
Total time
Roasted shrimp with fresh citrus dressing and greens make a perfect Summer salad.
Recipe type: Seafood
Cuisine: Seafood
Serves: 4
  • 1 lb. large shrimp, deveined, shells removed (leave tail shells for a prettier look)
  • 6 c. chopped lettuce (green leaf, red leaf, spinach - whatever you have on hand)
  • ½ red onion, thinly sliced
  • ½ c. feta cheese, crumbled (optional)
For the Citrus Dressing
  • ¼ c. fresh lemon juice
  • ¼ c. fresh lime juice
  • 1 Tb. honey
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • ½ c. olive oil
For the Watermelon Salad
  • 4 c. seedless watermelon, cubed
  • 8-10 fresh basil leaves, thinly sliced (chiffonade)
  • 1 lime, zested
  • Juice of 1 lime
  • Dash of kosher salt
  • Dash of freshly ground black pepper
  1. Soak 6-8 bamboo skewers in cold water ~30 minutes.
  2. For the dressing: in a small bowl, whisk citrus juices, honey, salt & pepper. Slowly whisk in oil until it gets a bit thicker (it will be a light dressing).
  3. Place shrimp in a shallow bowl and add ¼ c. of the Citrus Dressing. Refrigerate 15 minutes.
  4. While shrimp marinates, make the Watermelon Salad: in a large bowl, combine melon, lime zest & juice, salt and pepper. Cover and refrigerate until shrimp are cooked/ready to serve. NOTE: If you do not plan to serve the salad immediately, hold off cutting the basil until just before serving so the edges don’t turn black.
  5. Heat grill to medium/high.
  6. Skewer shrimp (about 6 on each) and place on grill.
  7. Cook about 2 minutes each side (they will be pink/coral when ready).
  8. Toss the greens and onion with the remaining Dressing; add in basil, Watermelon chunks, shrimp, and Feta (if using).
Recipe by My Delicious Blog at