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.
Thai Grilled Shrimp Skewers with Watermelon & Avocado
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
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.
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)