Curried-Shrimp Salad with Grilled Watermelon
A vibrant summer salad of curry-marinated shrimp and sugar-charred grilled watermelon over cucumber, mâche and salted yogurt, finished with pistachios.
⏱️ Prep: 15 min🍳 Cook: 5 min
Ingredients
| 1 tsp | 5 ml | curry powder |
| 60 ml + 1 tbsp | extra-virgin olive oil | |
| 16 | large shrimp (about 350 g), shelled and deveined | |
| 2 | kirby cucumbers (225 g), cut into thin spears | |
| 2 tbsp | 30 ml | coarsely chopped mint |
| 1 tbsp | 15 ml | fresh lime juice |
| — | salt and freshly ground black pepper | |
| 225 g | red and yellow watermelon, without the rind, sliced into flat triangles | |
| — | sugar, for sprinkling | |
| 750 ml | mâche | |
| 125 ml | Greek-style whole-milk yogurt | |
| 60 ml | salted roasted pistachios, chopped |
Instructions
- In a medium bowl, combine the curry powder and 1 tablespoon of the olive oil. Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
- In another medium bowl, toss the cucumbers, mint and lime juice and season with salt and pepper. Cover and refrigerate.
- Heat a grill pan. Sprinkle one side of each piece of watermelon with sugar and grill on the sugared side over high heat until charred, about 2 minutes.
- In a skillet, heat 2 tablespoons of the oil. Add the shrimp, season with salt and pepper and cook over moderate heat until white throughout, about 1½ minutes per side.
- Add the mâche and the remaining 2 tablespoons of olive oil to the cucumbers and season with salt and pepper.
- In a small bowl, season the yogurt with salt.
- To serve, dollop the yogurt onto plates and top with the grilled watermelon and shrimp.
- Drizzle any curry oil from the skillet over the shrimp.
- Spoon the cucumber salad alongside, sprinkle with the pistachios and serve immediately.