The Well Dressed Kitchen

Grilling

Grilled Watermelon

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Grilling watermelon takes the flavor to a completely different level. We all love the sweet, juicy bite of watermelon on a summer day, am-I-right!?!? I am pretty sure you will be oh-so-pleasantly surprised and happy with this Grilled Watermelon. 

The goal for the remainder of my summer recipes is ways to keep things light and fresh so we can all spend more time outside enjoying our last days of warm weather rather than slaving away in the kitchen. This is a recipe you will want to try before summer comes to an end!
Now some of you might be skeptic and thinking hmmm this is weird…grilling watermelon. Others might be thinking, WOW!!! I never thought of this and I can’t wait to give it a try. I know Grilled Watermelon sounds weird, but trust me when I say this… it will forever change your Summer Cook-Outs. Grilling watermelon completely changes the texture and flavor. It brings out a smoky and savory taste… a whole new side of watermelon.

How to Grill Watermelon: 

Cut the watermelon in thick triangle wedges. Brush each side lightly with olive oil and sprinkle with sea salt  (I used Jacobsen) and pepper. Grill over high heat until grill marks have formed and the watermelon is slightly softened, roughly 5 minutes. Remove from grill and sprinkle with desired toppings.

Lemon Vinaigrette

Arugula Salad with a Lemon Vinaigrette Dressing

I served along side an arugula and herb salad with a lemon vinaigrette dressing and it was the perfect pairing. In a large bowl, toss together the arugula, spinach, basil, or whatever fresh herbs and greens you have on hand. In a medium bowl, whisk together 1/3 cup olive oil and juice of a lemon; season with salt and pepper, to taste. Toss the dressing with the greens and top with goat cheese or feta. For full recipe CLICK HERE!!!

Grilled Watermelon
 
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Prep time: 
Cook time: 
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Ingredients
  • Eight 2-inch-thick watermelon wedges
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, juice of
  • ½ teaspoon freshly ground black pepper
  • Sea salt, I used Jacobsen
Instructions
  1. Heat a grill or grill pan over high heat. Brush both sides of the watermelon wedges with the olive oil and juice of ½ lemon.
  2. Season each watermelon wedge with pepper.
  3. Grill each watermelon wedge until char marks appear, flipping once, about 3 minutes per side. Transfer to a plate and season with the sea salt and more lemon juice.

Grilled Watermelon

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SWEET & SPICY GLAZED SALMON

Shrimp Tacos with Grilled Corn and Cilantro Lime Slaw

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These Shrimp Tacos are made with skillet shrimp flavored with lime and seasoned with cumin, grilled corn, pico de gallo, and a cilantro lime slaw. If you want a fun twist on your traditional weeknight tacos you have to try these!

Shrimp Tacos with Corn and Lime Cream Sauce

These tacos are light and fresh with an added sweet crunch from the corn and a hint of spice in the cream brings all of the flavors together. I used my skillet lime shrimp recipe to make these tacos. The lime shrimp is delicious and I use it in so many of my shrimp dishes. It only requires a few ingredients and takes minutes to make.

Start by flavoring shrimp:

In a medium-sized bowl whisk together 1 tablespoon olive oil, juice of 1 lime, 1 tbsp. cumin, and salt and pepper. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes.

Make the Cilantro Lime Cream Sauce for the slaw:

For the cilantro lime cream sauce simply dice a green onion and 1/2 jalapeño pepper (seeds removed), add to food processor with 1/4 cup olive oil, juice of 1 lime, bunch of cilantro, 1/4 tsp salt, dash of pepper and blend. Then add 1/2 cup of light sour cream to food processor and blend until creamy. Place shredded cabbage in a medium-sized bowl and pour most of the lime cream sauce over cabbage, mix until combined. Set aside in refrigerator and keep remaining sauce to top tacos. *TIP* For a spicier sauce, include seeds of jalapeño pepper.

This creamy sauce is so refreshing and easy to make and you can use it in so many recipes or even as a salad dressing.

Lime Cream Sauce

Next make the Easy Pico de Gallo:

For the Pico de Gallo combine 1 diced green onion, 1/2 jalapeño pepper (seeds removed), and diced tomato in small bowl. Squeeze juice of one lime and sprinkle with salt and pepper. Set aside in refrigerator and that’s it!

Grill corn:

Heat grill on medium-high heat. Remove husks and silk from corn. Spray each ear with cooking spray. Place directly over heat on grill. Turn corn when starts to char (dark spots appear on kernels) usually about 3 minutes. Continue to rotate until corn is uniformly cooked, usually about 12 minutes. Remove corn from grill and allow to cool then remove kernels from cob with a knife.

The last step is cooking the shrimp:

Heat a large skillet on high heat for 2 minutes. Add the 1 tbsp. olive oil, 1 clove of minced garlic, and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime, garnish with cilantro.

To assemble Tacos:

Grill tortillas on grill or stove top for a few minutes on each side, until lightly charred (optional). Spoon a generous amount of cilantro cream slaw over tortilla shell. Top with 4 to 5 shrimp. Spoon pico de gallo and then corn over warm tortillas, drizzle with cilantro lime cream sauce and garnish with cilantro. Serve and Enjoy!!

Do you think these Shrimp Tacos scream summer? If they don’t then I don’t know what does!

These Shrimp Tacos are made with skillet shrimp flavored with lime and seasoned with cumin, grilled corn, pico de gallo, and a cilantro lime slaw. If you want a fun twist on your traditional weeknight tacos you have to try these!

Shrimp Tacos with Grilled Corn and Cilantro Lime Slaw
 
Author: 
Recipe type: Seafood, Shrimp
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Ingredients
  • 40 jumbo or medium sized shrimp, peeled and deveined
  • 8 corn tortilla shells
  • ½ head cabbage, sliced
  • 2 ears of corn, grilled and kernels removed from cob
  • ¼ cup olive oil + 2 tablespoons
  • 4 limes, juice of
  • 1 clove garlic, minced
  • 1 tbsp. ground cumin
  • ½ cup light sour cream
  • 2 green onions, diced
  • 1 jalapeño pepper, seeded and diced
  • 1 large tomato, diced
  • Salt and Pepper
  • Cilantro
Instructions
  1. For the Shrimp: In a medium-sized bowl whisk together 1 tablespoon olive oil, juice of 1 lime, 1 tbsp. cumin, and salt and pepper. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes. Heat a large skillet on high heat for 2 minutes. Add the 1 tbsp. olive oil, 1 clove of minced garlic, and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime, garnish with cilantro.
  2. For the cilantro lime cream sauce: Simply dice 1 green onion and ½ jalapeño pepper, add to food processor with ¼ cup olive oil, juice of 1 lime, bunch of cilantro, ¼ tsp salt, dash of pepper and blend. Then add ½ cup of light sour cream to food processor and blend until creamy. Place shredded cabbage in a medium-sized bowl and pour most of the lime cream sauce over cabbage, mix until combined. Set aside in refrigerator and keep remaining sauce to top tacos.
  3. For the Pico de Gallo: Combine 1 diced green onion, ½ jalapeño pepper, and diced tomato in small bowl. Squeeze juice of one lime and sprinkle with salt and pepper. Set aside in refrigerator.
  4. Grill Corn: Heat grill on medium-high heat. Remove husks and silk from corn. Spray each ear with cooking spray. Place directly over heat on grill. Turn corn when starts to char (dark spots appear on kernels) usually about 3 minutes. Continue to rotate until corn is uniformly cooked, usually about 12 minutes. Remove corn from grill and allow to cool then remove kernels from cob with a knife.
  5. Assemble Tacos: Grill tortillas on grill or stove top for a few minutes on each side, until lightly charred (optional). Spoon a generous amount of cilantro cream slaw over tortilla shell. Top with 4 to 5 shrimp. Spoon pico de gallo and then corn over warm tortillas, drizzle with cilantro lime cream sauce and garnish with cilantro. Serve and Enjoy!!

These Shrimp Tacos are made with skillet shrimp flavored with lime and seasoned with cumin, grilled corn, pico de gallo, and a cilantro lime slaw. If you want a fun twist on your traditional weeknight tacos you have to try these!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

Thank you for following along! Xoxo, Becca @ The Well Dressed Kitchen! 💗

 

How to Clean and Prepare Raw Shrimp

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Shrimp cook quickly, making them an excellent choice for a weeknight meal or appetizer. 

  • Prep time: 25 minutes
  • Cook time (boil): 6-12 minutes
  • Total time: 30-40 minutes

The following cooking method is for uncooked shrimp with shells. This means the shrimp needs to be peeled and cleaned. Most markets sell pre-peeled shrimp. If the shrimp is bought pre-peeled, skip to step 4.

Step 1: Buy fresh shrimp from your local market. 

  • When picking out fresh shrimp, the flesh should be translucent white and the shell should be light grey.

Step 2: Peel shrimp. 

  • Shrimp can be peeled before or after cooking. The vein can be eaten, but many people prefer not to. However, cooking with the shells makes it easier to peel and helps preserve the flavor.
  • To peel shrimp, grasp the legs and tear them off. Open the shell along the inner curve of the body and remove it.

Step 3: Devein the shrimp. 

  • Use a sharp paring knife to cut a slit along the outer curve of the shrimp’s body. The cut will reveal a dark brown or black vein, the shrimp’s digestive tract. Use your fingers, a fork or the paring knife to lift it out of the shrimp.

Step 4: Prepare the shrimp. 

Boil Shrimp:
  • Rinse shrimp with cold water and allow them to sit at room temperature for about 10 minutes.
  • Fill a large pot with water and turn on high heat until water comes to a rolling boil, add the shrimp to the pot and make sure they are completely submerged.
  • Allow the shrimp to cook for 1 to 2 minutes. As the water begins to boil again with small bubbles, remove the pot from the heat.
  • Cover the pot and allow the shrimp to continue cooking in the hot water for 5 to 10 minutes, depending on the size of the shrimp. When they are finished cooking, the shrimp will turn a pink color.
  • Drain the shrimp by pouring into a strainer.
Saute Shrimp:
  • Heat skillet on high heat for 1 to 2 minutes.
  • Add olive oil to your heated skillet. Enough to coat bottom of skillet and allow to heat up.
  • Add shrimp to skillet. The key is to add the shrimp to your skillet when it’s very hot. This will give the shrimp a crisp outside while still cooking the inside just perfect.
  • Allow shrimp to cook about 5 minutes or until pink in color.
Grill Shrimp:
  • Heat grill on high heat.
  • Season shrimp with salt, threaded them onto a skewer, brushed them with a bit of olive oil then place shrimp skewers on the hot grill.
  • Allow shrimp to cook until nicely browned on the exterior (about 5 minutes).
  • For juicier, more tender shrimp cook them with their shells still on.

*NOTE* If you didn’t peel your shrimp before cooking them, you can either serve them with the peel on and allow people to peel their own shrimp, or peel the shrimp yourself when they’re finished cooking and serve them that way.

*TIP* Season shrimp with salt and pepper or any seasoning you desire.

Try Skillet Lime Shrimp. Click here for recipe.

Skillet Lime Shrimp