Grilling watermelon gives it a pleasantly smoky flavor and a glistening surface that’s reminiscent of tuna steaks. Here, F&W’s Justin Chapple tops slabs of the sweet-smoky fruit with warm pickled shrimp, onion, and jalapeño. Fresh parsley finishes off this summery main dish.

Justin Chapple
August 2019


Victor Protasio

Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Stir together vinegar, 1/2 cup olive oil, 1 tablespoon salt, and coriander seeds in a medium saucepan; bring to a boil over high. Add shrimp, onion, and jalapeño. Cover pan, and remove from heat; let stand 20 minutes, stirring once after 10 minutes.

  • Meanwhile, preheat grill to high (450°F to 500°F). Brush watermelon quarters with remaining 2 tablespoons oil, and sprinkle with remaining 1/2 teaspoon salt. Place watermelon on grill grates, and grill, uncovered, until slightly softened and grill marks appear, about 4 minutes per side. Transfer to a platter. Using a slotted spoon, top watermelon wedges evenly with pickled shrimp mixture. Spoon a few tablespoons of pickling liquid over top of each, and garnish with parsley. Serve immediately with lime wedges.

Suggested Pairing

Light-bodied Provençal rosé.