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We have been on a watermelon kick this summer. With a growing kid that loves fruit I get the most bang for my buck buying watermelon! I love the idea of combining fruit and seafood and this is something I’m sure you won’t have to worry about if your guest just made this for dinner. It’s easy to prep ahead of time them just reheat the sauce while you are grilling the skewers. I served it over some cilantro rice which was nice with the extra sauce poured on. Can’t wait to make this again next summer!

Spicy Sweet Watermelon Shrimp Skewer

(Adapted from The Fit Fork)

 

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6 cups 1” watermelon cubes (divided)

1 tablespoon red chili sauce (like Sriracha)

1 tablespoon honey

1 tablespoon soy sauce

1 teaspoon minced garlic

1 pound peeled and deveined jumbo shrimp, tails intact

1 large red onion, cut into 1” chunks

Sea salt & coarse black pepper, to taste

Garnish: fresh cilantro

 

In a blender, add 2 cups watermelon, honey, soy sauce, minced garlic and any watermelon juice that has pooled in the bowl of your watermelon prep bowl (or substitute a tablespoon of water to get blender going). Puree ingredients until smooth.

 

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Transfer watermelon mixture to small sauce pan and bring to a boil. Reduce heat and simmer on low for approximately 15 minutes, or until mixture has reduced to about ½ remaining. Set aside.

 

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Meanwhile, thread raw shrimp, onion pieces and remaining watermelon cubes onto four 12” metal or soaked bamboo skewers, alternating ingredients (may substitute eight 6” skewers). Season with salt and pepper.

 

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Heat grill or stove-top grill pan to 400 F degrees. Place skewers on grill and cook for approximately 3 – 4 minutes per side, flipping once. Near the end of grilling, use a silicon brush to glaze skewers with the sauce. Remove from grill once shrimp is cooked through and no longer translucent. Watermelon and onions should also have some nice grate marks. (Hubby didn’t listen when I said to grill them on the grate and just put the foil under the leftover shrimp. Oh well)

 

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Drizzle with reserved sauce and serve alone, over cilantro rice a salad or your choice of side. Serves 4.

 

Cooks tip: Double the sauce recipe and save the leftovers in the refrigerator (up to a week) for a salad dressing or to jazz up a milder fish like tilapia.

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