Thai Grilled Shrimp Skewers with Watermelon & Avocado

 

Did you know that August 3rd was National Eat Watermelon Day?  I celebrated with a quick homemade watermelon fro-yo, but I’m not done enjoying it’s juicy, sweet goodness while it’s still around! I whipped up this recipe for spicy coconut shrimp skewers with watermelon and avocado especially for Clean Eating Magazine. The grilled fruit is especially sweet next to the jalapeno-spiked marinade, and if you’ve never tried warm, grilled avocado – you’re in for a mouth-watering treat.

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Thai Grilled Shrimp Skewers with Watermelon & Avocado

Ingredients:

1 jalapeño chile pepper, stemmed (TIP: For less heat, remove seeds.)
1 large clove garlic
1 1-inch piece fresh ginger, peeled
1 cup low-fat coconut milk
1/3 packed cup fresh mint
¼ cup fresh lime juice
1 tbsp fish sauce
24 jumbo (21-25) shrimp, peeled, deveined and tails removed
High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
1 avocado, peeled, pitted, and cut into 16 pieces (TIP: Slice avocado lengthwise into quarters, then cut each slice into 4 pieces)
3 cups cubed seedless watermelon

8 bamboo skewers, soaked for 1 hour

Directions:

Prepare marinade: In a blender or food processor, blend jalapeño, garlic, ginger, milk, mint, lime juice and fish sauce on high speed until smooth, about 2 minutes.

In a square baking dish, add shrimp and top with marinade. Cover and refrigerate for 1 hour.

Lightly oil grill with high-heat cooking oil. Preheat grill to medium-high. Remove shrimp from marinade and thread on skewers with avocado and watermelon, dividing evenly; discard remaining marinade. Grill, turning once, for 6 to 7 minutes, until shrimp are opaque throughout.

Nutrition Facts:

Nutrients per serving (2 skewers): Calories: 223,Total Fats: 8 g, Sat. Fat: 2 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 1 g, Carbs: 15.5 g, Fiber: 3 g, Sugars: 10 g, Protein: 24.5 g, Sodium: 294 mg, Cholesterol: 172 mg

Cara Lyons, www.carascravings.com (Originally developed for Clean Eating Magazine)

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17 Responses to “Thai Grilled Shrimp Skewers with Watermelon & Avocado”

  1. 1

    Michelle @ Esculent Dreams — August 9, 2012 @ 12:52 pm Reply

    Unsweetened Applesauce! Every single time I bake with it, half of the jar goes to waste because it develops some sort of mold within the week….. very strange, but I would love to see ways to use it that don’t involve baking.

    Excited to read your column! Keep up your amazing work :)

    • 1.1

      Cara — August 9, 2012 @ 1:02 pm

      That’s a great one! I will give you a tip, however: when I need applesauce for baking, I buy the 6-pack of 4oz containers, that way I am not having an open jar go moldy in my fridge. I know it’s a little less economical, but, I use it so rarely that I don’t really mind. However, I will definitely take this one into consideration and see what I can come up with :)

    • 1.2

      Michelle @ Esculent Dreams — August 9, 2012 @ 7:27 pm

      ah i’ve definitely been considering that lately… i’m finding that i only use them in 1/4 c.ish increments anyways!

  2. 2

    Nisrine — August 9, 2012 @ 2:38 pm Reply

    How summery and beautiful. I must buy watermelon and make skewers!

  3. 3

    Krisandt — August 9, 2012 @ 6:33 pm Reply

    That looks crazy delicious! :) Perfect for summer!

  4. 4

    Brittany Hudson — August 9, 2012 @ 7:49 pm Reply

    I made it tonight! It was fantastic!

    • 4.1

      Cara — August 10, 2012 @ 7:49 am

      Thanks Britt, happy to hear it!

  5. 5

    Kate — August 9, 2012 @ 9:41 pm Reply

    I wish I knew about eat watermelon day! What’s funny is that I’ve declared my birthday National Watermelon Day, but that’s in June.

  6. 6

    Joanne — August 9, 2012 @ 10:25 pm Reply

    I haven’t eaten even a single ounce of watermelon so far this summer! I’d better get on that.

    Hmm for me the most common leftover ingredient is buttermilk. Or random herbs. Or cheese.

  7. 7

    Sara — August 9, 2012 @ 11:48 pm Reply

    Rice or tomato puree. I can’t get the kind in a tube here so I use a table spoon and the rest usually goes to waist. Or, tomatoes, like when you scoop out the innards to make stuffed tomatoes.

  8. 8

    Kris — August 10, 2012 @ 11:39 am Reply

    leftover roasted veggies from dinner (something more creative than putting them into a frittata, omelet, quesadilla, soup, or a grain salad)

  9. 9

    Sarena (The Non-Dairy Queen) — August 10, 2012 @ 4:41 pm Reply

    This looks delicious! I have been enjoying soooo much watermelon this summer! With the heat here in Atlanta, it ha been incredibly refreshing.

  10. 10

    Miachel — August 11, 2012 @ 2:41 pm Reply

    So delicioso!
    Will def have to try this out soon.

    And congrats on Clean Eating! One ingredients that always seems to linger in the back pocket of my fridge are green onions, haha.

  11. 11

    Megan — August 12, 2012 @ 8:09 pm Reply

    This looks amazing!! We definitely have random herbs (usually rosemary and thyme) in the fridge after I make a dish that requires some. Sometimes we have a half an onion around.

  12. 12

    Shannon — August 13, 2012 @ 5:39 pm Reply

    oh these sound fantastic!! i’d probably say the thing that i have leftover the most are scallions and herbs :)

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