Watermelon Salad With Grilled Shrimp & Vegetables

Prep Time
Cook Time
Ready In

Recipe: #29934

July 09, 2018

"Recipe source: Fine Cooking: Summer Eats (Summer 2015)"

Original is 2 servings


  • Serving Size: 1 (633.2 g)
  • Calories 1293.4
  • Total Fat - 98.3 g
  • Saturated Fat - 29.4 g
  • Cholesterol - 199.7 mg
  • Sodium - 2293.6 mg
  • Total Carbohydrate - 57.9 g
  • Dietary Fiber - 10.3 g
  • Sugars - 0.7 g
  • Protein - 45 g
  • Calcium - 485.5 mg
  • Iron - 3.3 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Prepare grill to medium-high heat. In a bowl whisk together the marinade ingredients (1 1/2 tablespoons oil, 2 teaspoons mustard, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper). Toss shrimp in marinade and let stand for 10 minutes.

Step 2

Thread shrimp onto metal skewers. Toss the hearts of palms with 1/2 tablespoon olive oil and 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill shrimp and hearts of palm until shrimp is cooked through and all have grill marks, turn once (under 5 minutes). When cool enough to handle, half the hearts of palm lengthwise and cut crosswise into thirds.

Step 3

In a bowl whisk together 1 teaspoon mustard with the vinegar, shallot and 1/4 teaspoon salt and 1/4 teaspoon pepper and then whisk in 3 tablespoons oil in a thin stream.

Step 4

In a large bowl toss the cress and basil with enough dressing to coat. Season to taste with salt. Divide the greens between 2 plates. Top with watermelon wedges and drizzle with remaining dressing. Add hearts of palm, shrimp and crumbled recite salata.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the shrimp, make sure to choose jumbo shrimp (21-25 per pound size) for the best result.
  • Be sure to drain and pat dry the hearts of palm before adding to the recipe.

  • Substitute shrimp with tofu - This substitution is great for vegetarians or those looking for a plant-based alternative to shrimp. The tofu will have a similar texture to the shrimp, making it a great substitute.
  • Substitute ricotta salata cheese with feta cheese - The feta cheese will add a salty, tangy flavor to the salad, making it a great substitute for the ricotta salata cheese. It will also provide a creamier texture to the dish.

Fruit-Filled Variation Replace the watermelon with a combination of diced mango, pineapple, and papaya. Increase the champagne vinegar to 1 1/2 tablespoons and the olive oil to 9 tablespoons. Omit the ricotta salata cheese.

Grilled Corn on the Cob: Grilled corn on the cob is the perfect side to this watermelon salad. The sweetness of the corn pairs nicely with the flavors of the salad, and the crunch of the grilled corn adds a great texture to the dish. Plus, it's quick and easy to prepare on the same grill used for the shrimp and hearts of palm.

Grilled Asparagus: Grilled asparagus is a great accompaniment to this watermelon salad. The smoky flavor of the asparagus complements the sweetness of the watermelon, while the crunch of the grilled asparagus adds an interesting texture to the dish. Plus, it's easy to prepare on the same grill used for the shrimp and hearts of palm.


Q: How long should I marinate the shrimp?

A: The marinade should be left on the shrimp for 10 minutes before grilling.

Q: What temperature should I grill the shrimp?

A: Grill the shrimp over medium-high heat until they are cooked through, about 2-3 minutes per side.

0 Reviews

You'll Also Love

Fun facts:

The heart of palm used in this recipe is a tropical vegetable that is harvested from the inner core of certain species of palm trees. It is said to have been a favorite of Queen Elizabeth I of England.

The ricotta salata cheese used in this recipe is a crumbly Italian cheese that is made from sheep's milk. It was said to be a favorite of Julius Caesar, who was known to have enjoyed it with honey.