Summer Grilled Shrimp with Watermelon Feta Salad

The dinner that finally made it feel like summer.

Recipe #19 of My 100 Recipe Project

A number of my kids’ formative years were spent living in Baja, Mexico, just outside Cabo, so fresh seafood has been part of life for them from a pretty young age.

Baja-style shrimp tacos are still one of their all-time favorite meals, and honestly, anything served on a skewer immediately becomes more exciting when you’re feeding kids.

I found a bag of huge shrimp at Costco recently, and with the weather finally starting to shift into those warmer evenings that actually feel like summer, this dinner came together naturally.

Simple grilled shrimp eaten straight off the stick.

Cold watermelon.

Briny feta.

Fresh mint from the herb pots I’ve been planting around the back deck.

A little flaky sea salt and the olive oil we brought home from Tuscany pulled everything together...bright, fresh, salty, smoky, and exactly the kind of meal I want to keep making all summer long.

Why This Works

This recipe hits that perfect balance of flavors that somehow tastes both refreshing and satisfying at the same time.

The smoky grilled shrimp pairs beautifully with:

• sweet watermelon,

• salty feta,

• cooling mint,

• fresh lime,

• and good olive oil.

It feels elevated enough for guests, but simple enough for a weeknight dinner outside. Bringing grilled shrimp from Baja to our current back porch in Franklin, TN.

Ingredients

For the Shrimp

• 1 ½ to 2 lbs large shrimp, peeled and deveined

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp sea salt

• ½ tsp black pepper

• Juice of 1 lime

For the Watermelon Feta Salad

• 4 cups watermelon, cubed

• ¾ cup crumbled feta

• Handful of fresh mint leaves, torn

• Juice of ½ lime

• Drizzle of olive oil

• Flaky sea salt

• Fresh cracked pepper

Instructions

1. Prep the Shrimp

If using wooden skewers, soak them in water for about 20–30 minutes first.

In a large bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, sea salt, pepper, and lime juice.

Thread onto skewers.

2. Grill

Heat grill to medium-high heat.

Grill shrimp skewers for about 2–3 minutes per side, until pink and lightly charred. Be careful not to overcook.

3. Assemble the Salad

Add watermelon to a serving bowl or platter.

Top with crumbled feta, torn mint, lime juice, olive oil, flaky salt, and black pepper.

4. Serve

Serve shrimp warm alongside the watermelon salad, preferably outside on a warm evening.

Notes

• For the kids, I served the shrimp skewers with plain slices of watermelon and a side of rice. They love the boxes of frozen Jasmine rice from Trader Joe's and squeeze a lime over it.

• You can prep the salad ingredients ahead of time and assemble just before serving.

• This would also be delicious tucked into warm tortillas with avocado and lime crema.

I have a feeling this will become one of those first-real-summer-evening recipes we come back to every year. Recipe #19 of My 100 Recipe Project

From My Franklin Kitchen,

Alexis