Shrimp and Watermelon Salad

Makes 4 servings


  • 1 lb. large shrimp, peeled and deveined 
  • 3 tablespoons extra virgin olive oil, divided
  • ½ teaspoon black pepper, divided
  • Dash of cayenne pepper
  • 3 tablespoons fresh lime juice
  • 1 ½ teaspoons honey
  • ¼ teaspoon kosher salt
  • 1 (9-oz.) package garden salad mix
  • 4 cups cubed seedless watermelon
  • ½ cup crumbled feta cheese 
  • ½ small red onion, thinly sliced
  • ¼ cup thinly sliced fresh mint (optional)
  • ¼ cup chopped shelled, lightly salted pistachios
    (or toasted chopped walnuts)



  1. Preheat grill or grill pan to medium-high heat. Toss shrimp with 1 tablespoon olive oil, ¼ teaspoon black pepper and the cayenne pepper. Thread shrimp onto skewers if using a grill.
  2. Grill shrimp 2 to 3 minutes on each side or just until shrimp turn pink. 
  3. Whisk together lime juice, 2 tablespoons olive oil, the honey, salt, and ¼ teaspoon black pepper in a large salad bowl. Add lettuce, and toss gently. Add watermelon, feta cheese, onion, and mint (if using), tossing to combine. Divide into 4 servings, and top evenly with shrimp. Sprinkle each serving with 1 tablespoon pistachios. 

*Recipe prepared by registered dietitians from St. Vincent’s Health System.


Nutrition [Per Serving]: 

360 calories; 19 g total fat; 5 g saturated fat; 29 g protein; 21 g carbohydrate; 

3 g fiber; 460 mg sodium