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Grilled Shrimp with Watermelon Salsa

Grilled shrimp with watermelon salsa pairs smoky charred shrimp with a bright, juicy watermelon-jalapeño topping. The shrimp are marinated briefly in lime and spices, then grilled until they curl into a loose “C” for tender, not overcooked bites.
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Prep Time 15 minutes
Cook Time 10 minutes
marinating 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Shrimp marinade
  • 1.5 lb large shrimp, peeled and deveined (tails on)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 lime lime juice Use the juice of 1 lime.
  • 1 wooden or metal skewers
Watermelon salsa
  • 2 cup seedless watermelon, diced small (about ½ inch)
  • 0.5 small red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 0.25 cup fresh cilantro, chopped
  • 1.5 lime lime juice Use the juice of 1½ limes.
  • 1 tbsp honey
  • 0.25 tsp salt
  • 0.25 cup cucumber, finely diced (optional but recommended)
To serve
  • 1 lime wedges
  • 1 extra cilantro
  • 0.5 cup cotija cheese crumbles (optional)

Equipment

  • 1 grill pan

Method
 

Marinate the shrimp
  1. In a large bowl, whisk together olive oil, garlic, smoked paprika, cumin, chili powder, salt, black pepper, and lime juice to make the marinade.
  2. Add the shrimp to the marinade and toss to coat, then cover and refrigerate at 40°F for 15–20 minutes (no longer).
Make the watermelon salsa
  1. In a medium bowl, combine diced watermelon, red onion, jalapeño, cucumber, and cilantro.
  2. Drizzle in lime juice and honey, sprinkle with salt, and stir gently; taste and adjust lime or salt as needed, then set aside at room temperature.
Grill and serve
  1. Preheat your grill or grill pan to medium-high heat.
  2. Thread the marinated shrimp onto skewers, about 4–5 per skewer.
  3. Grill shrimp for 2–3 minutes per side at medium-high heat until pink, slightly charred, and just cooked through (they curl into a loose “C” shape).
  4. Remove shrimp from the grill immediately and arrange on a platter.
  5. Spoon watermelon salsa generously over or alongside the shrimp, then top with extra cilantro and cotija if using.
  6. Serve immediately with lime wedges on the side.

Notes

Pro tip: Keep the lime-marinated shrimp to 15–20 minutes max so the acidity doesn’t start to “cook” the shrimp before grilling. Refrigerate leftover grilled shrimp in an airtight container up to 2 days; freeze salsa only if you’re okay with softer texture (best used fresh). For a lighter option, skip the honey or use a sugar-free honey alternative to keep the salsa bright without extra sweetness.