Spicy Shrimp & Watermelon Kabobs Recipe

Spicy Shrimp & Watermelon Kabobs Recipe
Spicy Shrimp & Watermelon Kabobs Recipe photo by Taste of Home
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Spicy Shrimp & Watermelon Kabobs Recipe

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My three sons can polish off a watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty shrimp kabobs. —Jennifer Fisher, Austin, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon Sriracha Asian hot chili sauce
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 4 cups cubed seedless watermelon (1 inch), divided
  • 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
  • 1 medium red onion, cut into 1-inch pieces
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarsely ground pepper
  • Minced fresh cilantro, optional

Directions

For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving.
On four metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper.
Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turns pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze. Yield: 4 servings.
Health Tip: A serving of fruit with dinner? Check. Along with 20 percent of the daily value for vitamin C.
Originally published as Spicy Shrimp & Watermelon Kabobs in Simple & Delicious August/September 2016

Nutritional Facts

1 kabob with 1 tablespoon glaze: 172 calories, 2g fat (0 saturated fat), 138mg cholesterol, 644mg sodium, 23g carbohydrate (19g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch.

  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon Sriracha Asian hot chili sauce
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 4 cups cubed seedless watermelon (1 inch), divided
  • 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
  • 1 medium red onion, cut into 1-inch pieces
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarsely ground pepper
  • Minced fresh cilantro, optional
  1. For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving.
  2. On four metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper.
  3. Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turns pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze. Yield: 4 servings.
Health Tip: A serving of fruit with dinner? Check. Along with 20 percent of the daily value for vitamin C.
Originally published as Spicy Shrimp & Watermelon Kabobs in Simple & Delicious August/September 2016

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