Easy Grilled Shrimp Salad With Melon and Feta

Recipe Information

Ingredients

• 2 tsp coriander seeds
• 2 limes
• 2 garlic cloves
• 1 Fresno chile, serrano or other fresh chile pepper (minced)
• salt and freshly ground blackpepper
• ¼ cup extra-virgin olive oil
• 1 lb cleaned extra-large shrimp
• ½ lb melon (thinly sliced)
• 1 small cucumber (thinly sliced)
• ⅓ cup crumbled feta
• ½ cup chopped soft herbs such as mint, basil, and/or cilantro (plus more for garnish)

Directions

1. Pre-heat grill or grill pan.

2. While the grill pan heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. Toast them in a small dry skillet over medium heat until fragrant, 1 to 3 minutes. Pour into a small bowl.

3. Using a microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic, then add the chile and a large pinch of salt and pepper. Whisk in oil.

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.

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.

6. Grill the 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.

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.