Rating: 5 stars
3 Ratings
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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.

Source: EatingWell Magazine, July/August 2009


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.


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 Facts

207 calories; protein 16.7g; carbohydrates 16.9g; dietary fiber 2.2g; sugars 12.2g; fat 8.4g; saturated fat 0.7g; cholesterol 142.9mg; vitamin a iu 1219.2IU; vitamin c 57.2mg; folate 66.5mcg; calcium 86.8mg; iron 1.1mg; magnesium 45.8mg; potassium 472.7mg; sodium 326.4mg; thiamin 0.1mg.

1 fruit, 2 1/2 lean meat, 1 fat