Grilled Shrimp Salad With Melon and Feta
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 2teaspoons coriander seeds
- 2limes
- 2garlic cloves
- 1Fresno chile, serrano or other fresh chile pepper, minced
- Salt and freshly ground black pepper
- ¼cup extra-virgin olive oil
- 1pound cleaned extra-large shrimp
- 1pound cubed melon (about 4 cups; any kind, or a combination)
- 1small cucumber, preferably Persian or kirby, thinly sliced
- ¼cup thinly sliced red onion or shallot
- ⅓cup crumbled feta
- ½cup chopped soft herbs, such as mint, basil or cilantro, plus more for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
322 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 27 grams protein; 832 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Light a charcoal or gas grill or heat the broiler. Make the fire as hot as it will get and, if using a broiler, put the rack close to the heat source.
- Step 2
While the grill heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. (Careful: They can roll around.) Put them in a small dry skillet over medium heat and toast, shaking the pan once or twice until fragrant, 1 to 3 minutes. Pour into a small bowl.
- Step 3
Using a Microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic (no need to wash the grater in between), then add the chile and a large pinch of salt and pepper. Whisk in oil.
- Step 4
Pat shrimp dry, then transfer to a medium bowl and season with a pinch each salt and black pepper. Give the coriander mixture a stir, then pour half of it over the shrimp, reserving the rest for the salad. Toss shrimp to coat and set aside while preparing the other ingredients.
- Step 5
Cut the zested limes in half, squeeze out 2 tablespoons juice and whisk into the coriander mixture to make a dressing. Cut leftover lime into wedges.
- Step 6
Arrange the shrimp in a grill basket or on skewers (or just on a sheet pan if broiling), and grill or broil shrimp until well browned on one side, 2 to 3 minutes. Flip and cook until just opaque and cooked through, 1 to 2 minutes. Transfer the shrimp to a plate and squeeze a wedge of lime all over.
- Step 7
In a large bowl, combine melon, cucumber, onion, feta and herbs. Pour in coriander dressing and toss to combine. Taste, and add more salt or lime juice to taste. Top melon salad with grilled shrimp and more herbs, if you’d like.
Private Notes
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Cooking Notes
Julie Goodwin
Maybe the rest of America needs to learn how we do thing in the Arizona summer: we'd never stand out in 100-degree+ weather to grill anything, but instead would grill the shrimp early in the morning and add it, chilled, to the salad just before serving.
brooklynladyp
Was planning on making a Greek Salad anyways, so combined the 2 with addition of cherry tomatoes, kalamata olives. Did a quick pickle of the red onion, but made the dressing as the recipe. Served on a bed of butter lettuce. When I sat down to eat it, I thought, this looks good, but....well, from the first bite until the plate was clean, it was one flavor explosion after the other, from creamy to slightly sweet to salty to herbaceous, to piquant, this tasted way better than it looked!
Sophie
This was fresh and flavorful, and absolutely delicious. I had no coriander seed but forged ahead, promising myself to make this again when I do. The melon and cucumber play their parts brilliantly, and the lime is gorgeous. Thanks Melissa Clark.
Rosemarie Anner
Melissa Clark is an expert at pulling together nuances of different flavors a create a harmonious relationship, evident in this sumptuous dish. I served this on a bed of bib lettuce surrounded by thinly sliced Aunt Ruby's green-pink tomatoes. I used mango as I didn't have melon in the fridge. An elegant dish. The hint of heat, the fragrance of haunting coriander, crunch of cucumber, sweetness of shallot, sparkle of lime -- WOW. Add grilled shrimp and you have a dish fit for a king.
Chi-cook
DIVINE. The only changes we made were (1) used 1 tsp ground coriander instead of the business with the seeds, and (2) omitted shallot/red onion. The herb of the evening was cilantro. We served with brown basmati rice, w a little lime juice stirred in, which we integrated with the rest of the melange in our bowls.
Jennifer O
This salad delivered loads of flavor! I only added some toasted pumpkin seeds sprinkled on top. Served with farro (already cooked & frozen) drizzled with that wonderful sauce.
Le Dichose
Made this for a bunch of skeptics. The result? 1/4 didn’t like it. 1/4 liked it but separated shrimp to eat separately from the rest. The other two, including me, loved the flavor combos! Super summery, tons of different flavors. Oh, and I used mint and basil, and I sautéed the shrimp because it was too much trouble to get the charcoal going for a salad like this.
Joyce B
This dish knocked it out of the park. I made it as instructed and it was deliious. Will use the dressing in other ways. Thanks Melissa for another keeper.
pheebs
Made this with watermelon. Doesn’t look half as artful as the pro photos, but oh man is it tasty. Only used basil and mint, but might add some dill next time. Tastes like summer, served with a basil gin smash!
Great Summer Dish
Have made a few times and really enjoy the flavor combo. Never would have put together on my own! I like adding a bit of fish sauce in place of salt for some funk and serving over rice to make it a bit more filling. Didn’t have the coriander seeds on hand but subbed in some fried onions for crunch
Mere
This was a hit with the family! We added a tomato that needed using and it really added to the dish. Also substituted scallions for the red onion and part of a poblano for the chili pepper as that is what we had in the fridge. Used chipotle olive oil as well. Very refreshing and easy dinner on a HOT summer evening. The flavours come together well here!
srfrail
Terrific summertime dish. I used cantaloupe, shallot, Serrano and dill for the herbs. Delish.
Westcoast Wave
Fabulous with hami melon!
kelly
Love it and the honeydew was amazing. Crushed the coriander fairly fine. Great for a summer lunch
aberg
Delicious
Kat
Pretty good, not great. Liked the shrimp/melon combination. But shrimp are wonderful if served with something that offsets their blandness, and this didn’t have it. If I make it again, I would up the tang with white wine, more feta and more garlic. Would also increase the cucumber and basil and omit the whole coriander, which even after cracking and toasting left pieces that were too big and had to be picked out.
Adriene
This dressing is phenomenal. The next time I make it, I’ll add a couple drops of fish sauce with the lime juice.
Joyce B
This dish knocked it out of the park. I made it as instructed and it was deliious. Will use the dressing in other ways. Thanks Melissa for another keeper.
KitchenKate
Loved this! It makes a hearty portion for 4 people, ie my partner and I have enough for a second night (with the addition of a few more shrimp). I bought precut cantaloupe and honeydew melon to save time. Watermelon would have been nice too. When making again (I will), I will use cardamom powder. Maybe I didn’t grind finely enough, but the pods weren’t my favorite texture. I will also dice the onion to make it easier to shovel with a fork (and into my mouth)! The salsa/dressing is to die for.
Barbara
The recipe calls for coriander, not cardamom.
Le Dichose
Made this for a bunch of skeptics. The result? 1/4 didn’t like it. 1/4 liked it but separated shrimp to eat separately from the rest. The other two, including me, loved the flavor combos! Super summery, tons of different flavors. Oh, and I used mint and basil, and I sautéed the shrimp because it was too much trouble to get the charcoal going for a salad like this.
Sasha
This was fabulous for a warm August dinner. I used one small red jalapeño, and added a small handful of tamari soaked pumpkin seeds for crunch. Used a really ripe sweet juicy cantaloupe. It was a great combo of textures and tastes. It will definitely become a summer fave.
Heather B
This is amazing! Hermiston cantaloupe, cilantro, extra lime juice, and it tastes like summer.
Loretta
I didn't have melon and took a chance on adding avocado. So delicious. We must have sL
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