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Thai Shrimp and Watermelon Salsa

by Vanessa J

Shrimp – 700 to 750 gms, thawed and peeled

For the Shrimp Marinade:
Mint Leaves – 1/4 cup
Coriander Leaves – 1/4 cup
Red Curry Powder – 1 tsp
Sugar – 2 tsp
Peanut Oil – 2 tblsp
Soy Sauce – 1 tsp
Rice Wine Vinegar – 2 tsp
Fresh GInger – 1 1/2 tblsp
Garlic Cloves – 4
Squeeze of Lime Juice

For the Salsa:
Watermelon – 2 cups, cubed
Cucumber – 1/2, large, choppe
Mint Leaves – 1 tsp, chopped
Fresh Basil – 1 tsp
Salt – 1/4 tsp
Thai Green Chillies – 2, minced
Red Onion – 2 tblsp, minced
Rice Wine Vinegar – 2 tsp
Sugar – 1 tsp
Squeeze of Lime Juice

1. Soak wooden skewers for at least an hour
2. In a large bowl add the watermelon, cucumber, mint, basil, salt, chilies and red onion.
3. Add in the red wine vinegar, sugar and lime juice.
4. Mix well, and set aside for at least 45 minutes.
5. To make the shrimp marinade, place all of the ingredients into a blender and puree until well blended.
6. Place the mixture in a plastic bag and add the shrimp. Marinate for 20 minutes.
7. Turn the broiler onto high.
8. Remove shrimp from marinade, and thread onto skewers.
9. Broil shrimp for approximately 2 minutes a side until pink.
10. Divide the watermelon salsa onto plates and place a skewer or two of shrimp on top of the salsa.

Enjoy warm or at room temperature. Bon Appetite!

Today’s recipe is written by Vanessa from PartSelect, online retailer of appliance parts including a full line of dishwasher parts.

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