Name: Citrus-Marinated Grilled Shrimp with Watermelon & Avocado Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lbs large shrimp, peeled and deveined (tails on); 1/4 cup olive oil; Zest and juice of 2 limes; Zest and juice of 1 orange; 2 garlic cloves, minced; 1/2 tsp smoked paprika; 1/2 tsp sea salt, plus more to taste; 1/4 tsp black pepper; 1/2 small seedless watermelon, cut into 1" cubes (about 3 cups); 2 ripe avocados, diced; 1/2 small red onion, thinly sliced; 1/3 cup fresh cilantro, roughly chopped; 2 tbsp extra-virgin olive oil (for salad); 1 tbsp red wine vinegar; 1/2 tsp flaky sea salt (for finishing); Freshly cracked black pepper, to taste

Citrus-Marinated Grilled Shrimp with Watermelon & Avocado Salad

CookwithNewsletter

Channeling the spirit of a carefree summer float, this dinner is light, vibrant, and bursting with flavor. Sweet, juicy watermelon and creamy avocado create a cooling, hydrating salad, while citrus-marinated shrimp are grilled just enough to gain smoky char and succulence. Every bite balances salt, fat, acid, and heat—echoing the perfect harmony of a California river day. It’s a show-stopping dinner that feels both effortless and luxurious, ideal for unwinding after a sun-soaked adventure.

Ingredients

Instructions

In a large bowl, whisk together 1/4 cup olive oil, lime zest and juice, orange zest and juice, minced garlic, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
Add the shrimp to the marinade, toss to coat, and let marinate in the fridge for 20-30 minutes while you prepare the salad.
For the salad: In a large bowl, combine watermelon cubes, diced avocado, thinly sliced red onion, and chopped cilantro.
Drizzle with 2 tbsp extra-virgin olive oil and 1 tbsp red wine vinegar. Season with flaky sea salt and freshly cracked black pepper. Gently toss to combine, taking care not to mash the avocado. Chill until ready to serve.
Heat a grill or grill pan over medium-high. Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 15 minutes first).
Grill the shrimp for 2-3 minutes per side, just until opaque and lightly charred. Do not overcook.
Serve the grilled shrimp over the watermelon & avocado salad. Finish with a squeeze of fresh lime, extra cilantro, and another pinch of flaky sea salt if desired.