Spicy Shrimp & Watermelon Kebobs – Summer on a Stick!

Summer on a stick! My recipe for Spicy Shrimp & Watermelon Kebabs is a salute to so many things I love about the warm-weather season – grilling, shrimp, watermelon, being outside and enjoying my family.

summer shrimp and watermelon

It’s also featured in the upcoming August/September issue of Simple & Delicious magazine (available on newstands July 12th). . . I just got an advance copy!

spicy shrimp and watermelon simple delicious magazine

watermelon cutting tipIn the magazine, I mention how much my three boys love watermelon.

It never fails that every time I’m cubing the watermelon for this recipe, the kids start circling around like flies – I swear, they can eat it faster than I can prep it!

That’s fine by me, though — watermelon is such a healthy and hydrating treat for the summer! By the way, here’s a handy way to slice up a watermelon that makes it easy to eat – it’s not your traditional wedge!

This is the perfect, light meal to make for the 4th of July weekend – guests will marvel that you grilled watermelon, and it’s so easy!Wild Caught Gulf Shrimp shipped straight to your door.

By the way, I like to use Wild Caught Gulf Shrimp from www.sizzlefish.com They are already peeled, de-veined and frozen with no additives – plus all their products are healthy, high-quality perfectly portioned and have an athlete’s lifestyle in mind! These little babies are shipped right to my door in vacuum-sealed in individual serving size packets (8 shrimp per packet) – that allows me to tweak the recipe based on how many people will be joining for dinner!

What are you grilling this weekend? Big 4th of July plans? Running a race? Please share in the comments below – XOXO, Jennifer 

 

 

 

 

 

Spicy Shrimp & Watermelon Kabobs
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
6 minutes
Spicy Shrimp & Watermelon Kabobs
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
6 minutes
Ingredients
Servings: servings
Instructions
  1. For glaze, puree the soy sauce, sriracha, honey, garlic and 2 cups of watermelon in blender. Bring to a boil in small saucepan. Cook uncovered, until reduced by half.
  2. On four soaked wooden skewers, thread shrimp, onion and remaining melon. Sprinkle with salt and pepper.
  3. On oiled grill race over medium heat, grill kabobs, covered or until shrimp turn pink. Brush with half the glaze during the last 2 minutes. Sprinkle with cilantro and serve with remaining glaze.
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