thai grilled shrimp skewers with watermelon & avocado

by Cait on July 23, 2012

Something has kind of changed my life.

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And by “kind of” I mean “definitely.”

And by “something” I mean “skewers.”

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Not only does it make food feel so much more fancy, it makes grilling SO simple!

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I once again feel like I’ve been missing out on life by only just discovering this.

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But better late than never, right?

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Especially when the result is something as beautiful and delicious as this (grilled watermelon is like, my new favorite thing EVER).

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Thai Grilled Shrimp Skewers with Watermelon & Avocado (from Clean Eating)


  • 1 large clove garlic
  • 1/2 tablespoon thai chili paste
  • 1 1-inch piece fresh ginger, peeled
  • 1 cup low-fat coconut milk
  • 1/4 cup fresh lime juice
  • 1 tbsp soy sauce
  • 1 tbsp sweetened flaked coconut
  • 24 jumbo (21-25) shrimp, peeled, deveined and tails removed
  • 1 avocado, peeled, pitted, and cut into cubes
  • 3 cups cubed seedless watermelon
  • 2 cups brown rice, prepared according to package instructions.


  1. Prepare marinade: In a food processor, blend chili paste, garlic, ginger, milk, lime juice and soy sauce, and coconut on high speed until smooth.
  2. In a square baking dish, add shrimp and top with marinade. Cover and refrigerate for 1 hour.
  3. Preheat grill to medium-high.
  4. Remove shrimp from marinade and thread on skewers.
  5. Thread watermelon and avocado on separate skewers.
  6. Grill, turning once, for 6 to 7 minutes, until shrimp are opaque throughout.
  7. Serve over brown rice

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