Grilled Shrimp with Watermelon & Feta


Preparation info

  • Difficulty


  • Makes



Appears in

Healthy in a Hurry

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

  • About

A minty watermelon salad paired with simple grilled shrimp makes a light and refreshing summer meal. The recipe is easy to double or triple to serve a crowd. To serve family-style, mound the watermelon salad on a platter and arrange the shrimp skewers on top.


  • fresh orange juice, 3 Tbsp
  • fresh lime juice, 4 Tbsp (2 fl oz/60 ml)
  • salt, a pinch
  • seedless watermelon, 1 small, about 3 lb (1.5 kg)
  • fresh mint leaves, 2 Tbsp
  • shrimp, 1 lb (500 g) large, peeled and deveined
  • freshly ground pepper, ¼ tsp
  • olive oil, 1 Tbsp
  • canola oil, 1 Tbsp
  • feta cheese, ¼ cup ( oz/45 g) crumbled


  1. In a large bowl, combine orange juice, 2 tablespoons of lime juice, and salt. Cut watermelon into quarters and remove rind. Cut fruit into cubes and add to juice mixture. Cut mint leaves lengthwise into thin ribbons. Add to bowl and stir gently to mix well. Cover and refrigerate until ready to serve.
  2. Put shrimp in a bowl and sprinkle with pepper. Add olive oil and remaining 2 tablespoons lime juice and toss to coat. Refrigerate while you prepare grill.
  3. Build a hot fire in a charcoal grill or preheat a gas grill to high. Brush grill rack with canola oil. Drain shrimp and thread onto 4 flat metal skewers. Grill shrimp directly over heat, turning once, until bright pink and opaque, 4–5 minutes total.
  4. Remove watermelon mixture from refrigerator and gently stir in feta. Divide watermelon salad among 4 dinner plates. Push grilled shrimp off skewers onto each portion. Serve right away.

per serving 280 calories, 19 g protein, 30 g carbs, 10 g fat (2.5 g saturated fat), 150 mg cholesterol, 2 g fiber, 790 mg sodium