Grilled watermelon changes everything about a salad. The heat caramelises the natural sugars and the grill marks give it a smoky sweetness that raw watermelon does not have. Two thick slices, brushed with olive oil, grilled two minutes per side, then placed on a bed of arugula with grilled shrimp, crumbled blue cheese, and a drizzle of balsamic glaze. One of my favorite things we make in summer, and I end up making it all season long.
The blue cheese against the warm watermelon is the combination that made me make this three times in one week. Salty, funky cheese with hot, sweet fruit and peppery arugula underneath. The balsamic glaze ties it together.
Tips for Making Grilled Watermelon and Shrimp Salad
Cut the watermelon thick
One-inch thick slices from a round watermelon, about 8-9 inches in diameter. Thin slices fall apart on the grill.
Brush with olive oil and season with salt and pepper. Two minutes per side. You want grill marks but not mush.
Grill the shrimp separately
One pound of large shrimp, peeled and deveined. Salt, pepper, olive oil. Two to three minutes per side until pink and curled.
Do not cook the shrimp and watermelon at the same time unless you have a large grill. They need different levels of attention.
Arugula Salad with Grilled Watermelon and Shrimp
Total Time: 25 minutes
Yield: Serves 4
Description
This grilled watermelon and shrimp salad is a playful, yet sophisticated entrée or side that is bursting with summer flavors. Perfect for a backyard bbq.
Ingredients
Units
- Two 1” thick slices from a round 5 lb seedless watermelon, (about 8-9” in diameter)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 lb large shrimp, peeled and deveined
- 4 cups arugula
- 1/2 cup crumbled blue cheese
- 1/4 cup balsamic glaze
Instructions
- Preheat your grill to medium-high heat.
- Brush the watermelon slices with olive oil and season with salt and pepper.
- Grill the watermelon slices for about 2 minutes on each side until grill marks appear.
- Season the shrimp with salt and pepper and brush with olive oil.
- Grill the shrimp for about 2-3 minutes on each side until cooked through.
- Arrange the arugula on a serving platter.
- Top with grilled watermelon slices, shrimp, crumbled blue cheese, and drizzle with balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Category: Salad
Method: Grilling
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 25
Frequently Asked Questions
What is balsamic glaze?
Balsamic vinegar reduced until thick and syrupy. You can buy it in a squeeze bottle or make it by simmering half a cup of balsamic vinegar for 15-20 minutes until it coats a spoon. Do not use straight balsamic vinegar. It is too thin.
Can I use a different cheese?
Feta or goat cheese work instead of blue cheese. Blue cheese has the strongest flavour and stands up best to the sweet watermelon and balsamic.
Can I use a grill pan?
Yes. A cast iron grill pan on the stove works for both the watermelon and the shrimp. Medium-high heat. The grill marks will not be as dramatic but the flavour is similar.
If You Liked This Recipe, You’ll Love These
- Grilled Corn and Shrimp Salad
- Grilled Panzanella Shrimp Salad
- Grilled Shrimp Orzo Salad
- Blackened Shrimp Tacos and Sweet Pepper Slaw
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