Thai Grilled Shrimp Skewers with Watermelon & Avocado
- 1 jalapeño chile pepper, stemmed
- 1 large clove garlic
- 1 1-inch piece fresh ginger, peeled
- 1 cup low-fat coconut milk
- 1/3 packed cup fresh mint
- 1/4 cup fresh lime juice
- 1 tbsp fish sauce
- 24 jumbo (21-25) shrimp, peeled, deveined and tails removed
- High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
- 1 avocado, peeled, pitted, and cut into 16 cubes
- 3 cups cubed seedless watermelon
- 8 bamboo skewers, soaked for 1 hour
- Produce
- Avocado, peeled, pitted, and cut into 16 cubes (1)
- Garlic (1 large clove)
- Ginger, fresh (1 1-inch piece)
- Jalapeno chile pepper (1)
- Mint, fresh (1/3 packed cup)
- Watermelon, seedless (3 cups)
- Canned Goods
- Coconut milk, low-fat (1 cup)
- Condiments
- Fish sauce (1 tbsp)
- Cooking & Baking
- High-heat cooking oil (1)
- Drinks
- Lime juice, fresh (1/4 cup)
- Other
- 8 bamboo skewers, soaked for 1 hour
- 24 jumbo (21-25) shrimp, peeled, deveined and tails removed
Preparation
Read recipe preparation on cleaneatingmag.com
Social Stats
56.0Rating
1-100
1-100
4Tweets
133Facebook
Shares
Shares
0StumbleUpon
Views
Views
764PinterestPins
Recipe Stats
Published July 26, 2012 (6 months ago).
28 people saved this recipe.
