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Grilled Shrimp with Melon & Pineapple Salsa

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour 15 Minutes
  4 servings
Grilled shrimp is perfectly accented by this light, summery pineapple-melon salsa. The flavors are bright and fresh, just right for a hot day. Use just one melon or any combination of melons—including watermelon—for the versatile salsa. For best flavor marinate the shrimp overnight.

Make Ahead Tip: Marinate the shrimp (Step 1) for up to 24 hours. Cover and refrigerate the salsa (Step 2) for up to 4 hours. | Equipment: Four 8- to 10-inch skewers
1 pound raw shrimp (16-20 per pound), peeled and deveined (see Note)
2 tablespoons canola oil, divided
2 teaspoons finely grated fresh ginger, divided
2 teaspoons minced seeded jalapeño, divided
2 cups finely diced firm ripe melon
1 cup finely diced fresh pineapple
1/4 cup finely diced red bell pepper
1/4 cup  finely diced green bell pepper
1/4 cup finely diced red onion
3 tablespoons rice vinegar
2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish
1/2 teaspoon kosher salt
4 large lettuce leaves, such as Boston, romaine or iceberg
4 lime wedges

Note: To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
Grilled Shrimp with Melon & Pineapple Salsa Recipe at
Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño in a medium bowl. Cover and refrigerate for 4 hours or up to 24 hours.

Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño. Refrigerate until cold, about 30 minutes or up to 4 hours.

About 20 minutes before serving, preheat grill to high.

Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end. Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side. When cool enough to handle, slide the shrimp off the skewers.

To serve, arrange one large lettuce leaf on each dinner plate. Spoon salsa onto the lettuce and top with shrimp. Garnish each serving with a lime wedge and a mint sprig, if using.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Simple Grilled Seafood
 Grilled Shrimp Showcase
Nutrition Facts per Serving
Yield:   4 servings
Calories: 211
Fat. Total: 8g
Protein: 19g
Carbohydrates, Total: 16g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 168mg
Sodium: 352mg
% Cal. from Fat: 34%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Don Reviewed: 06/20/2012
Grilled Shrimp w/Salsa: improvements
Have made this twice. Note the prep time. Found peeled, deveined shrimp, individually frozen (use what you need). Big time saver. Salsa is very good, but 2nd time tripled recipe (used for grilled chicken breasts the following day). Used food processor to reduce time to finely chop jalapenos (doubled amount), peppers. Olive oil was successfully used in lieu of canola. Added garlic to shrimp marinade. Thai basil was added to salsa, as was the juice of 1 fresh lime.
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