Grilled Marinated Prawns With Melon Salsa Recipes

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GRILLED SHRIMP WITH PINEAPPLE SALSA



Grilled Shrimp with Pineapple Salsa image

Provided by Susan Springob

Categories     Appetizer     Quick & Easy     Low Cal     Pineapple     Shrimp     Summer     Grill/Barbecue     Bon Appétit     South Carolina     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 8

Nonstick vegetable oil spray
36 uncooked large shrimp, peeled, deveined
4 tablespoons olive oil
4 tablespoons fresh lime juice
1/2 large pineapple, peeled, cut into 1/2-inch-thick slices, cored
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons chopped seeded jalapeño chili

Steps:

  • Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
  • Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
  • Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.

GRILLED SHRIMP WITH MANGO SALSA



Grilled Shrimp with Mango Salsa image

Provided by Trisha Yearwood

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons chopped fresh cilantro
2 large mangoes, peeled, pitted and finely diced
Juice of 2 limes
1 jalapeno, seeded and finely diced
1/2 red onion, finely diced
1 1/2 pounds colossal shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Plantain chips, for serving

Steps:

  • Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
  • Meanwhile, preheat a grill or grill pan to medium-high heat.
  • Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
  • Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.

JERKED SHRIMP WITH MELON SALSA



Jerked Shrimp with Melon Salsa image

Categories     Fruit     Shellfish     Low/No Sugar     Melon     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

6 large uncooked shrimp, peeled, deveined
3 tablespoons olive oil
4 teaspoons fresh lime juice
2 teaspoons jerk or Caribbean-style seasoning blend
3/4 cup diced cantaloupe
3/4 cup diced honeydew melon
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
4 lime wedges

Steps:

  • Prepare barbecue (medium heat). Toss shrimp, oil, 2 teaspoons lime juice, and jerk seasoning blend in medium bowl. Let marinate 10 minutes.
  • Meanwhile, toss cantaloupe, honeydew, cilantro, red onion, and remaining 2 teaspoons lime juice in medium bowl. Season salsa to taste with salt and pepper.
  • Thread shrimp onto metal skewers. Grill until opaque in center, occasionally brushing with marinade, about 5 minutes. Serve with salsa and lime wedges.

GRILLED SHRIMP SALAD WITH MELON AND FETA



Grilled Shrimp Salad With Melon and Feta image

A colorful mix of juicy fresh melon, salty feta and grilled shrimp, this easy-to-make salad is perfect for a quick and light summer dinner. A little minced chile adds heat, balancing the sweetness of the melon and shrimp, while the toasted whole coriander seeds lend a nice crunch. You can use any one type or a combination of melon here, and the riper the better. Serve this with something to catch all the tangy sauce - bread, rice or even a spoon.

Provided by Melissa Clark

Categories     weeknight, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons coriander seeds
2 limes
2 garlic cloves
1 Fresno chile, serrano or other fresh chile pepper, minced
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 pound cleaned extra-large shrimp
1 pound cubed melon (about 4 cups; any kind, or a combination)
1 small cucumber, preferably Persian or kirby, thinly sliced
1/4 cup thinly sliced red onion or shallot
1/3 cup crumbled feta
1/2 cup chopped soft herbs, such as mint, basil or cilantro, plus more for garnish

Steps:

  • Light a charcoal or gas grill or heat the broiler. Make the fire as hot as it will get and, if using a broiler, put the rack close to the heat source.
  • While the grill heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. (Careful: They can roll around.) Put them in a small dry skillet over medium heat and toast, shaking the pan once or twice until fragrant, 1 to 3 minutes. Pour into a small bowl.
  • Using a Microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic (no need to wash the grater in between), then add the chile and a large pinch of salt and pepper. Whisk in oil.
  • Pat shrimp dry, then transfer to a medium bowl and season with a pinch each salt and black pepper. Give the coriander mixture a stir, then pour half of it over the shrimp, reserving the rest for the salad. Toss shrimp to coat and set aside while preparing the other ingredients.
  • Cut the zested limes in half, squeeze out 2 tablespoons juice and whisk into the coriander mixture to make a dressing. Cut leftover lime into wedges.
  • Arrange the shrimp in a grill basket or on skewers (or just on a sheet pan if broiling), and grill or broil shrimp until well browned on one side, 2 to 3 minutes. Flip and cook until just opaque and cooked through, 1 to 2 minutes. Transfer the shrimp to a plate and squeeze a wedge of lime all over.
  • In a large bowl, combine melon, cucumber, onion, feta and herbs. Pour in coriander dressing and toss to combine. Taste, and add more salt or lime juice to taste. Top melon salad with grilled shrimp and more herbs, if you'd like.

CARIBBEAN TIGER PRAWNS WITH GRILLED PINEAPPLE SALSA



Caribbean Tiger Prawns with Grilled Pineapple Salsa image

Provided by Chris Kyler

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 22

1 tablespoon agave syrup
1 tablespoon sugar
Juice of 1 lemon
Juice of 1 lime
2 tablespoons olive oil, plus for oiling grill
1 teaspoon chile flakes
1 teaspoon paprika
3 cloves garlic, finely chopped
1 thumb-size piece ginger, finely chopped
Zest of 1 orange
Salt and pepper
12 tiger prawns, peeled and deveined
1 pineapple, cored and cut into 1/2-inch dice
2 heirloom tomatoes, cut into 1/2-inch dice
1 jalapeno, seeded and finely diced
1 red onion, finely diced
1/2 bunch parsley, chopped
Salt
1 1/2 cups sour cream
1 tablespoon agave syrup
Juice of 1 lemon
1/2 bunch cilantro, chopped

Steps:

  • For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
  • For the grilled pineapple salsa: Prepare a grill for medium-high heat.
  • Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
  • Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
  • For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
  • Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
  • Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.

GRILLED MARINATED PRAWNS WITH MELON SALSA



Grilled Marinated Prawns with Melon Salsa image

This dish is always a hit with our guests both as an appetizer or as the entree. It's mild so if you want to spice it up, go for it. I like to use honeydew but by all means use your favorite. This salsa is also great on salmon. The recipe is easily increased; just multiply the ingredients by the number of pounds of prawns you want to serve.

Provided by sugarpea

Categories     Pineapple

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 19

1 1/2 cups honeydew melon, diced
1/2 cup fresh pineapple, diced (for additional flavor, lightly oil and grill the pineapple before cutting it up)
1 teaspoon serrano chili, seeded and minced
1/4 cup red onion, diced
2 tablespoons olive oil
1/2 teaspoon garlic, minced
1 tablespoon raspberry vinegar or 1 tablespoon other fruit vinegar
1 tablespoon fresh lime juice
1/2 teaspoon honey
salt and pepper
1/3 cup olive oil
1 teaspoon garlic, minced
1 tablespoon scallion, minced
1/2 teaspoon fresh oregano, chopped or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon red chili pepper flakes
2 tablespoons dry white wine
1 lb large shrimp, peeled and deveined (16-20 prawns)
2 tablespoons cilantro leaves, finely chopped

Steps:

  • Melon Salsa: Combine melon, pineapple,chile and onion; whisk oil, garlic, vinegar, lemon juice and honey; pour over fruit mixture and add salt and pepper to taste.
  • Marinade: Whisk all ingredients together and pour into plastic bag with prawns; marinate 2 hours and no longer in refrigerator.
  • Grill or broil, 1-2 minutes on each side until pink but still a bit transparent in the center.
  • Spoon salsa on plates, arrange prawns on top and garnish with cilantro.

Nutrition Facts : Calories 389.6, Fat 26.9, SaturatedFat 3.8, Cholesterol 172.8, Sodium 474.7, Carbohydrate 12.5, Fiber 1.2, Sugar 8.6, Protein 23.8

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