Imagine a dish that combines the smoky char of perfectly grilled shrimp with the sweet, vibrant punch of fresh cantaloupe salsa – a culinary masterpiece that transforms an ordinary meal into an extraordinary experience. This Mexican-inspired recipe is not just a meal; it's a summer sensation that brings together the best of ocean and orchard in one stunning plate. Get ready to impress your guests and elevate your cooking game with this incredibly easy yet sophisticated dish that looks like it came straight from a gourmet restaurant!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cantaloupe, diced
- 1/4 red onion, diced
- 1 jalapeño, minced
- 2 tablespoons lime juice
- 2 tablespoons cilantro, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Rinse the shrimp under cold water and pat them dry with paper towels. This will help ensure they grill properly without steaming.
- Next, prepare the cantaloupe salsa. Take the diced cantaloupe and place it in a medium-sized mixing bowl. Add the diced red onion, minced jalapeño, lime juice, and chopped cilantro to the bowl.
- Gently toss the cantaloupe salsa ingredients together until well combined. Season with salt and pepper to taste. Set the salsa aside to allow the flavors to meld while you grill the shrimp.
- Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for about 15 minutes to prevent burning.
- While the grill is heating, season the shrimp with salt and pepper. You can also add a drizzle of olive oil or a sprinkle of your favorite spices for extra flavor, if desired.
- If using skewers, thread the shrimp onto the skewers, leaving a little space between each shrimp for even cooking. If grilling directly on the grill, you can leave the shrimp loose.
- Once the grill is hot, place the shrimp skewers on the grill. Cook for about 2-3 minutes on one side, then flip and grill for another 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them, as shrimp can become tough.
- Remove the shrimp from the grill and let them rest for a minute. This will help retain their juices.
- To serve, place the grilled shrimp on a platter and spoon the cantaloupe salsa generously over the top. Garnish with additional cilantro if desired.
- Enjoy your Grilled Shrimp with Cantaloupe Salsa as a refreshing and flavorful dish, perfect for a summer meal or a festive gathering!
Tips
- Pat your shrimp completely dry before grilling to achieve that perfect sear and prevent steaming.
- Don't overcrowd the grill – give each shrimp breathing room for even cooking.
- Use wooden skewers soaked in water to prevent burning, or invest in metal skewers for repeated use.
- Watch your shrimp closely – they cook quickly and can turn rubbery if overcooked. The moment they turn pink and opaque, they're done!
- For extra flavor, consider marinating the shrimp for 15-30 minutes before grilling in a light citrus or herb marinade.
- Let the shrimp rest for a minute after grilling to help retain their juicy interior.
- If you don't have a grill, this recipe works equally well on a grill pan or under the broiler.
- For a spice lover's version, add an extra jalapeño or a pinch of cayenne to the salsa for more heat.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 20g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 170mg
