Ingredients
1 lb (450g) large shrimp, peeled and deveined
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon fresh lemon juice
1 teaspoon dried oregano
Salt and pepper to taste
4 cups cubed watermelon
1 cup diced cucumber
6 oz (170g) feta cheese, crumbled
1/4 cup chopped fresh mint
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
Salt and pepper to taste
Instructions
In a bowl, combine shrimp with olive oil, garlic, lemon juice, oregano, salt, and pepper. Marinate for 10 minutes.
Preheat grill to high heat. Cook shrimp for 2-3 minutes per side until pink and charred. Let cool slightly.
In a large bowl, mix cubed watermelon, cucumber, crumbled feta, and chopped mint.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper for the dressing.
Toss the salad with the dressing and add the grilled shrimp. Gently mix to combine.
Serve chilled or at room temperature.
Notes
For best results, use fresh herbs and high-quality lemon.
Mint can be substituted with basil if preferred.
A drizzle of balsamic glaze or reduction can be added for extra depth.
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 8
- Category: Mediterranean Basics
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low-carb
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg