Grilled Shrimp Salad with Watermelon and Blueberries

This shrimp salad is a blend of marinated shrimp, crisp greens, juicy watermelon, tangy feta cheese, and sweet blueberries, all drizzled with a reduced balsamic vinaigrette. It's a refreshing and flavorful dish that captures the essence of summer in every bite.

Serves: 4



1 pound (about 16-20 count) raw deveined shrimp, shells removed
1/2 cup Rupen's Kandoo marinade
6 cups mescaline or spring greens
2 cups diced watermelon
1 cup crumbled feta cheese
1 cup fresh blueberries
1/2 cup reduced balsamic vinaigrette



Place the raw shrimp in a bowl and pour Rupen's Kandoo marinade over them. Toss well to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.
Wash and dry the mescaline or spring greens thoroughly. Place them in a large serving bowl.
Dice the watermelon into bite-sized pieces and add them to the bowl with the greens.
Crumble the feta cheese and sprinkle it over the greens and watermelon.
Rinse the blueberries and add them to the salad bowl as well.
Heat a skillet over medium-high heat. Once hot, add the marinated shrimp (discard excess marinade).
Cook the shrimp for 2-3 minutes per side or until they are pink and cooked through. Remove from heat.
Place the cooked shrimp on top of the prepared salad in the serving bowl.
In a small saucepan, heat the balsamic vinaigrette over medium heat until it reduces by half, creating a thicker consistency.
Drizzle the reduced balsamic vinaigrette over the shrimp and salad.


  • Toss the salad gently to combine all the ingredients and evenly distribute the dressing.
  • Divide the shrimp salad into 4 serving plates or bowls.
  • Enjoy this refreshing summertime delight with a perfect blend of flavors!

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