Grilled shrimp and corn with watermelon-feta salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Grilled shrimp and corn with watermelon-feta salad

Soy-Free, Gluten-Free

2 Servings, 640 Calories/Serving

30 Minutes

Sweet meets salty in this main dish, one of our favorite summer meals. Briny grilled shrimp come with a salad of juicy chunks of watermelon tossed with feta and crunchy pumpkin seeds. In a lightened take on elotes, the Mexican street food snack, corn on the cob is lightly charred then slathered with cilantro-lime butter.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 tablespoons unsalted butter
  • 1 ear corn
  • 1¼ pound watermelon
  • Fresh mint
  • 1 lemon
  • 2 ounces crumbled feta
  • 1 ounce roasted pumpkin seeds
  • Fresh cilantro
  • 1 lime
  • 10 ounces wild Gulf shrimp
  • Wooden skewers

Nutrition per serving

Calories: 640, Protein: 34 g, Fiber: 5 g, Total Fat: 42 g, Monounsaturated Fat: 15.5 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 15 g, Cholesterol: 270 mg, Sodium: 1540 mg, Carbohydrates: 41 g, Added Sugar: 0 g.
Contains: Milk, Crustacean Shellfish


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the corn

Bring a pot of salted water to a boil.
  • Bring the butter to room temperature.
  • Shuck the corn; split the ear in half.
Cook the corn in the boiling water until just tender, 3 to 4 minutes. Remove from the water and pat dry. While the water comes to a boil, start the watermelon-feta salad.


Make the watermelon-feta salad

  • Using a serrated knife, cut the peel from the watermelon; cut the fruit into 1-inch cubes.
  • Strip the mint leaves from the stems; thinly slice the leaves.
  • Juice half the lemon.
In a mixing bowl, combine the watermelon with the mint, feta, and pumpkin seeds. Add 1 tablespoon lemon juice and 1 tablespoon oil and toss to coat. Season to taste with salt.


Make the cilantro-lime butter

  • Finely chop the cilantro.
  • Zest the lime; juice half, and cut the other half into wedges.
In a small bowl, using a fork, mash the butter with the cilantro, lime zest, and juice. Season to taste with salt.


Cook the shrimp; finish the corn

  • Season the shrimp generously with salt and pepper. Thread them onto the skewers.
In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Cook the shrimp until lightly charred and cooked through, 2 to 3 minutes per side. Transfer to a plate. Add the corn to the pan and cook, turning a few times, until lightly charred, 4 to 5 minutes.


Transfer the shrimp and corn to individual plates. Top the corn with as much cilantro-lime butter as you like. Serve with the watermelon-feta salad and the lime wedges.