Shrimp, Watermelon & Feta Salad

So good.  That sums up my thoughts on this one.  I love the contrast of the chilled, sweet watermelon, salty yet creamy feta, and the grilled shrimp punched with flavor from lemon, cumin and paprika.  It’s light and refreshing yet full of flavor and so satisfying.  And because shrimp is one of those proteins that is just as good chilled as it is warm you can make this dish ahead of time and let it hang out in the fridge until you are ready to serve, which also makes it super convenient as a side dish or starter when you have a lot of food to prepare – like for Easter Sunday!

I made this dish twice now, trying to perfect the recipe, and each time little fingers came in snuck the shrimp right out of the dish.  Beware of sneakers in the kitchen….big or small…..

  1. In medium bowl whisk together all the ingredients for the marinade.  Add the shrimp to the bowl, tossing gently to coat evenly, and refrigerate for up to 3 hours.
  2. In a separate small bowl whisk together all the ingredients for the dressing and refrigerate until ready to use.  The dressing can be made a day or two ahead.
  3. Heat a grill or grill pan over high heat.  Remove the shrimp and shake off the excess marinade (do not rinse).  Add the canola oil to the pan.  When hot add the shrimp to the pan in an even layer.  Cook in batches if needed.  Cook for approximately 30 seconds each side until they just turn pink.  Remove from pan.
  4. In a large bowl or on a platter place the watermelon, feta, and red onion.  Top with the slices of Meyer lemon and the shrimp.  Sprinkle parsley over the top and drizzle the dressing over the top and around the plate. Chill until ready to serve.
Salad

¾ lb raw, wild shrimp (tails on), peeled and de-veined

2 cups watermelon cubed and chilled

1 cup French feta cheese, cubed or crumbled

½ cup red onion, thinly sliced

2 Tablespoons fresh flat leaf parsley

2 teaspoons canola oil

1 Meyer lemon for garnish


Marinade

3 large cloves garlic, roughly chopped

½ cup red onion, roughly chopped

1 teaspoon cumin powder

½ teaspoon crushed red pepper flakes

½ teaspoon smoked paprika

Zest and juice 2 Meyer lemons or regular lemon

1 cup extra virgin olive oil

¼ cup fresh flat leaf parsley, chopped

1 teaspoon sea salt

½ teaspoon fresh ground pepper

Dressing

2 Tablespoons Extra virgin olive oil

2 teaspoons Meyer Lemon juice, plus 1 teaspoon zest

½ teaspoon ground cumin

¼ teaspoon smoked paprika

¼ teaspoon red pepper flakes

1 clove minced garlic

Drizzle of honey

Sea Salt

Pepper


Serves 4

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1 Comment

  • comment-avatar
    Jenn May 21, 2015 (11:13 am)

    The shrimp, marinade and dressing are amazing! We have made this at multiple family bus and parties now and have to fight people off to even get it mixed with the salad and dressing! What a treat and easy to make!