Grilled Shrimp with Melon & Pineapple Salsa

Grilled Shrimp with Melon & Pineapple Salsa

2 Reviews
From: EatingWell Magazine, July/August 2009

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • ¼ cup finely diced red bell pepper
  • ¼ cup finely diced green bell pepper
  • ¼ cup finely diced red onion
  • 3 tablespoons rice vinegar
  • 2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish
  • ½ teaspoon kosher salt
  • 4 large lettuce leaves, such as Boston, romaine or iceberg
  • 4 lime wedges


  • Active

  • Ready In

  1. Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeno in a medium bowl. Cover and refrigerate for 4 hours or up to 24 hours.
  2. 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 jalapeno. Refrigerate until cold, about 30 minutes or up to 4 hours.
  3. About 20 minutes before serving, preheat grill to high.
  4. 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.
  5. 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.
  • 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
  • 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.

Nutrition information

  • Per serving: 207 calories; 8 g fat(1 g sat); 2 g fiber; 17 g carbohydrates; 17 g protein; 67 mcg folate; 143 mg cholesterol; 12 g sugars; 0 g added sugars; 1,219 IU vitamin A; 57 mg vitamin C; 87 mg calcium; 1 mg iron; 326 mg sodium; 473 mg potassium
  • Nutrition Bonus: Vitamin C (95% daily value), Vitamin A (24% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 2½ lean meat, 1 fat

Reviews 2

April 30, 2012
profile image
By: EatingWell User
Light and Flavorful! I made this for dinner last night, but subbed boneless/skinless chicken breasts (cubed) for the shrimp. Only marinated for about an hour and the flavor was all there! Subbed 2 tbs. of the rice wine vinegar with fresh lime juice and added in one avocado, diced. So yummy & fresh! Pros: Packed with flavor, light, healthy Cons: Quite a bit of prep/chopping, amount of ingredients
November 29, 2010
profile image
By: kpdimples326
I made this refreshing salsa many times over the summer and it was a hit! I ditched the ginger and mint and also marinated the shrimp in a teriyaki pineapple sauce I made. I got so many compliments on it. My friend is planning on making it at her x-mas party. Letting the salsa sit for a couple of hours is an added bonus to let the flavors marinate.
More Reviews