Watermelon Steaks with Warm Pickled Shrimp

Author of “Just Cook It!” Justin Chapple shows you how to get a full serving of fruit in your next steak dinner.


  • 1 cup apple cider vinegar (such as Bragg)
  • ½ cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon plus ½ teaspoon kosher salt, divided
  • 2 teaspoons coriander seeds, lightly crushed
  • 12 ounces peeled and deveined tail-on raw large shrimp
  • 1 medium-size red onion, thinly sliced
  • 1 medium jalapeño, thinly sliced
  • 1 (2-inch-thick) watermelon round (from the center of 1 large seedless watermelon), quartered
  • ¼ cup fresh flat-leaf parsley leaves
  • Lime wedges, for serving


1. Stir together vinegar, ½ 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.

2. Meanwhile, preheat grill to high (450°F to 500°F). Brush watermelon quarters with remaining 2 tablespoons oil, and sprinkle with remaining ½ 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.

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