Blackened Shrimp And Watermelon Salad Recipe

Prepare spice mix

In a small bowl whisk together smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, kosher salt, and black pepper until evenly combined.

Season shrimp

Pat the shrimp dry with paper towels. Place shrimp in a bowl and toss with olive oil until lightly coated. Sprinkle the blackening spice mix over the shrimp and toss gently to coat each piece evenly.

Cook shrimp

Heat a large skillet (preferably cast-iron) over medium-high heat until very hot, about 2 minutes. Add a thin film of oil if skillet looks dry. Add shrimp in a single layer (work in two batches if needed) and cook undisturbed 1.5–2 minutes until the undersides develop a dark, charred-looking crust. Flip and cook 1–1.5 minutes more until shrimp are opaque and firm (internal temperature 120–130°F). If using, add 1 tsp butter to the pan during the last 30 seconds and spoon melted butter over shrimp. Remove shrimp to a plate to stop cooking.

Rest

Let shrimp rest 2 minutes before adding to salad so juices redistribute and they cool slightly.

In a small jar or bowl combine fresh lemon juice, Dijon mustard, honey, salt, and pepper. Whisk or shake to dissolve. Slowly stream in extra-virgin olive oil while whisking until dressing emulsifies. Taste and adjust seasoning—add up to 1 tsp more honey for sweetness or a pinch more salt as needed.

Prepare produce

If not already done, cut watermelon into bite-sized cubes (about 3 cups). Thinly slice cucumber and red onion. Tear mint leaves into small pieces. If using greens, place them in a large shallow bowl or platter as the base.

Combine salad

Add watermelon, cucumber, and red onion over the greens (or directly into a large bowl). Sprinkle torn mint and crumbled feta evenly over the top.

Dress salad

Drizzle about two-thirds of the lemon vinaigrette over the salad and gently toss once or twice to combine. Add more dressing to taste—reserve some for serving if desired. Taste and adjust: a squeeze more lemon or a pinch of salt can brighten flavors.

Top with shrimp

Arrange the warm blackened shrimp on top of the dressed salad. The contrast of warm shrimp and cool watermelon is key. Garnish with a few extra mint leaves or a light grind of black pepper if desired.

Serve

Serve immediately so shrimp remain juicy and salad stays crisp. Leftover dressing can be served alongside.