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.
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!
In 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!
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
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon Sriracha sauce I prefer Fixx brand
- 1 tablespoon honey
- 1 clove garlic, minced
- 4 cups cubed, seedless watermelon
- 1 lb wild caught gulf shrimp (or 4 packets of shrimp from SizzleFish.com)
- 1 medium red onion, cut into 1" pieces
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- minced fresh cilantro
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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.
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On four soaked wooden skewers, thread shrimp, onion and remaining melon. Sprinkle with salt and pepper.
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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.