Watermelon, Feta, and Grilled Shrimp Salad

watermelon-feta-shrimp-salad Photo: Yunhee Kim; Styling: Megan Hedgpeth


  • 1 pound large shrimp, peeled and deveined (21–25 count)
  • 1 tablespoon, plus 2 teaspoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • Olive oil cooking spray
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey
  • 1/2 small red onion, thinly sliced
  • 1/4 cup sliced fresh mint, divided
  • 4 cups arugula
  • 8 (4-inch) seedless watermelon wedges
  • 4 ounces crumbled feta cheese


1. Preheat grill or grill pan to medium-high.

2. 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.

3. In a small bowl, whisk together lime juice, honey, remaining 1/2 teaspoon salt, and more pepper to taste. Whisk in remaining 1 tablespoon olive oil.

4. In a medium bowl, combine red onion and 2 tablespoons mint. Add dressing, and toss gently. To serve, place 1 cup arugula on each of 4 plates and top with 2 melon wedges and 1/4 of the onion-mint mixture; sprinkle with equal amounts of feta, top with about 6 shrimp, and garnish with some of the remaining fresh mint. Serve immediately.

    Prep: 20 minutes; Cook: 4 minutes.
  • Yield: Makes 4 servings (serving size: about 6 shrimp, 1/4 of the watermelon mixture, and 1 cup arugula)

Nutritional Information

Calories per serving: 273
Fat per serving: 13g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 23g
Carbohydrate per serving: 17g
Fiber per serving: 1g
Cholesterol per serving: 193mg
Iron per serving: 4mg
Sodium per serving: 728mg
Calcium per serving: 223mg