Grilled Shrimp, Arugula and Watermelon Salad

Toss a completely refreshing arugula and watermelon salad with cucumber, mint, onion and olive, and top it with spicy grilled shrimp.
Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4
Share This Recipe


2 tablespoons fresh lemon juice

1/3 cup plus 1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

8 cups baby arugula (about 8 ounces)

4 cups cubed watermelon

1 cup sliced seedless cucumber

1/2 cup fresh mint leaves, sliced

1/2 cup pitted Kalamata olives

1/4 cup thinly sliced onion

1 pound large shrimp, peeled and deveined, tails removed

Pinch of crushed red pepper flakes


  1. Prepare a grill for medium-high heat.
  2. Whisk together the lemon juice, 1/3 cup of the oil and a pinch each of salt and black pepper in a large bowl. Add the arugula, watermelon, cucumber, mint, olives and onion; set aside without tossing.
  3. Toss the shrimp with the remaining 1 tablespoon oil, the red pepper flakes and a pinch each of salt and black pepper in a medium bowl. Grill until just cooked through, 2 to 3 minutes per side.
  4. Toss the salad until well combined and divide between 4 plates. Top with the grilled shrimp.