Curried-Shrimp Salad with Grilled Watermelon Recipe

Name: Curried-Shrimp Salad with Grilled Watermelon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon curry powder; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 16 large shrimp (about 3/4 pound), shelled and deveined; 2 kirby cucumbers (1/2 pound), cut into thin spears; 2 tablespoons coarsely chopped mint; 1 tablespoon fresh lime juice; Salt and freshly ground black pepper; 1 pound red and yellow watermelons without the rind, sliced into flat triangles; Sugar, for sprinkling; 3 packed cups mache; 1/2 cup Greek-style whole-milk yogurt; 1/4 cup salted roasted pistachios, chopped

Servings: persons

1 teaspoon curry powder
1/4 cup plus 1 tablespoon extra-virgin olive oil
16 large shrimp (about 3/4 pound), shelled and deveined
2 kirby cucumbers (1/2 pound), cut into thin spears
2 tablespoons coarsely chopped mint
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
1 pound red and yellow watermelons without the rind, sliced into flat triangles
Sugar, for sprinkling
3 packed cups mache
1/2 cup Greek-style whole-milk yogurt
1/4 cup salted roasted pistachios, chopped

1
In a medium bowl, combine the curry powder and 1 tablespoon of the olive oil.
2
Add the shrimp and toss to coat.
3
Cover and refrigerate for 1 hour.
4
In another medium bowl, toss the cucumbers, mint and lime juice and season with salt and pepper.
5
Cover and refrigerate.
6
Heat a grill pan.
7
Sprinkle one side of each piece of watermelon with sugar.
8
Grill on the sugared side over high heat until charred, about 2 minutes.
9
In a skillet, heat 2 tablespoons of the oil.
10
Add the shrimp, season with salt and pepper and cook over moderate heat until white throughout, about 1 1/2 minutes per side.
11
Add the mache and the remaining 2 tablespoons of olive oil to the cucumbers and season with salt and pepper.
12
In a small bowl, season the yogurt with salt.
13
Dollop the yogurt onto plates and top with the grilled watermelon and shrimp.
14
Drizzle any curry oil from the skillet over the shrimp.
15
Spoon the cucumber salad alongside, sprinkle with the pistachios and serve immediately.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon curry powder, 1/4 cup plus 1 tablespoon extra-virgin olive oil, 16 large shrimp (about 3/4 pound), shelled and deveined, 2 kirby cucumbers (1/2 pound), cut into thin spears, and more.

Yes, Curried-Shrimp Salad with Grilled Watermelon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Curried-Shrimp Salad with Grilled Watermelon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions