ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Watermelon, Feta, and Grilled Shrimp Salad

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

Ingredients

  • 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

Nutrition Information

  • calories 273
  • fat 13 g
  • satfat 5 g
  • monofat 6 g
  • polyfat 1 g
  • protein 23 g
  • carbohydrate 17 g
  • fiber 1 g
  • cholesterol 193 mg
  • iron 4 mg
  • sodium 728 mg
  • calcium 223 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.