Grilled Shrimp With Cantaloupe Lime Salsa
For a tantalizing and juicy dish bursting with fresh flavors, try this Cantaloupe Lime Salsa paired with succulent Grilled Shrimp. The salsa combines the sweetness of cantaloupe with the zing of lime and jalapeño, creating a vibrant topping that perfectly complements the perfectly grilled shrimp. Whether you choose to fire up the BBQ grill, broil in the oven, or stir-fry on the stovetop, this dish offers versatility and deliciousness in every bite. A delightful harmony of sweet, tangy, and savory notes awaits with every mouthful.
— Constant Cookbook
Ingredients
- FOR THE CANTALOUPE LIME SALSA
- 1/2 small cantaloupe, diced
- 2 large tomatoes, diced
- 1/4 red onion, diced (or sweet onion)
- 1 teaspoon jalapeño pepper, seeded and minced (to taste)
- 1 lime, juiced
- 1 orange, zested and juiced
- 1/4 teaspoon kosher salt, to taste
- freshly ground black pepper
- handful fresh basil leaves, torn into small pieces
- FOR THE GRILLED SHRIMP
- 1 pound shrimp, shelled (though you can leave the tail on if you wish)
- 1 tablespoon olive oil
- salt and freshly ground black pepper
Instructions
- FOR THE CANTALOUPE LIME SALSA:
- In a large bowl, combine all ingredients and toss to combine well. Taste and adjust seasoning, if needed.
- FOR THE GRILLED SHRIMP:
- Pat the shrimp very dry. Toss the shrimp with the olive oil and then season with salt and pepper.
- There are several ways you can prepare the shrimp:
- BBQ grill:
- Skewer and grill over high heat, 2-3 minutes per side.
- Broil:
- Lay on baking sheet, broil for 3-4 minutes per side on high, with rack set 6-8 inches under heat.
- Grill pan on stove:
- Heat a grill pan on high heat, grill shrimp 2-3 minutes per side
- Stir fry:
- Heat wok over high heat, swirl in a bit of cooking oil. When hot, add shrimp and spread out so that they are not overlapping (Give each shrimp some personal space!) Cook 2 minutes. Give it a good toss and spread out again. Cook the other side another 2 minutes.
Cook Time
8M
Prep Time
PT10M
Yield
4
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