Last Updated on November 2, 2024 by Arif Chowdhury
Listen, I’ve got a confession to make – I used to think watermelon belonged strictly in the fruit bowl or at summer picnics.
Girl, was I wrong!
After discovering this mind-blowing combo of juicy watermelon and succulent grilled shrimp, my taste buds did a happy dance.
And get this – one cup of watermelon contains only 46 calories while packing a serious vitamin punch! Who knew healthy could taste this good?
Why This Recipe Will Rock Your World
Let’s talk about why this isn’t just another boring salad. This bad boy combines the sweetness of watermelon with the smoky char of grilled shrimp, while jalapeños and Sriracha kick things up a notch.
And here’s a fun fact: shrimp is one of the most protein-dense seafoods out there, with about 24 grams of protein per 100-gram serving. Perfect for anyone trying to shed those stubborn pounds without feeling like they’re eating rabbit food!
Health Benefits That’ll Make Your Nutritionist High-Five You
Before we dive into the recipe, check this out – watermelon is 92% water, making it an ultimate weight-loss friendly food. It keeps you feeling full while being incredibly low in calories.
Combined with lean protein from shrimp and the metabolism-boosting properties of spicy peppers, you’ve got yourself a power-packed meal that’s working overtime for your health goals.
What You’ll Need
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Salad:
- 4 cups cubed watermelon
- 2 jalapeños, thinly sliced (remove seeds if you’re a spice wimp)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, torn
- 1/4 cup fresh basil leaves
- 1/2 red onion, thinly sliced
For the Dressing:
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon Sriracha sauce
- 1 teaspoon honey
- Pinch of sea salt
Let’s Get Cooking!
- First things first, let’s tackle those shrimp. Mix them with olive oil, garlic, paprika, salt, and pepper in a bowl. Let them hang out for about 15 minutes – they need time to get acquainted with all those flavors.
- While the shrimp are marinating, chop up your watermelon into bite-sized cubes. Pro tip: cold watermelon works best here, so plan ahead and refrigerate it beforehand.
- Fire up your grill or grill pan to medium-high heat. Thread those shrimp onto skewers (if using wooden ones, soak them first unless you want a bonfire). Grill for about 2-3 minutes per side until they’re pink and slightly charred. Don’t overcook them – nobody likes rubber shrimp!
- For the dressing, whisk together lime juice, olive oil, Sriracha, honey, and salt until they’re best friends.
- In a large bowl, combine the watermelon, jalapeños, red onion, mint, and basil.
- Once the shrimp have cooled slightly, remove them from the skewers and add to the bowl.
- Drizzle that spicy-sweet dressing over everything and give it a gentle toss.
- Finally, sprinkle the feta cheese over the top like confetti.
Tips for Salad Success
- Don’t dress the salad until right before serving – nobody likes soggy watermelon
- Feel free to adjust the spice level by playing with the amount of jalapeños and Sriracha
- If you’re meal prepping, keep all components separate and assemble when ready to eat
- For extra zing, zest that lime before juicing it and add it to the dressing
Storage and Make-Ahead Tips
Look, we both know salads are best fresh, but life happens. You can prep most components up to 24 hours in advance.
Store the grilled shrimp, cut watermelon, and dressing separately in airtight containers in the fridge.
The herbs should be torn just before serving to prevent them from turning into sad, brown shadows of their former selves.
Final Thoughts
This isn’t just another sad desk salad – it’s a flavor explosion that’ll have your taste buds doing the cha-cha while your waistline gives you a thumbs up.
It’s perfect for those scorching summer days when you want something light but satisfying, or when you’re trying to impress your friends with your culinary prowess without sweating it out in the kitchen for hours.
And remember, cooking is all about making it your own.
Don’t be afraid to experiment with the spice levels or swap in different herbs. The kitchen police won’t come knocking, I promise!