Brandt Evans: Thai Shrimp Watermelon Cucumber Salsa 7/17/12

11:41 AM, Jul 17, 2012   |    comments
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Thai Shrimp Watermelon Cucumber Salsa


  • 2 tablespoons minced shallot
  • 2 teaspoons rice vinegar
  • 1 teaspoon granulated sugar
  • 1-2tablespoons minced jalapeño chile pepper
  • 2cups seedless watermelon, cut into 1/2-inch cubes
  • 1three-inch section English cucumber, halved lengthwise, seeded, and thinly sliced into half-moons 1teaspoon minced fresh mint leaves
  • 1/4teaspoon kosher salt



  • 1/2cup lightly packed fresh cilantro leaves and tender stems
  • 1/4cup lightly packed fresh mint leaves
  • 3medium garlic cloves
  • 2tablespoons coarsely chopped fresh ginger
  • 2tablespoons rice vinegar
  • 2tablespoons vegetable oil
  • 2teaspoons granulated sugar
  • 1teaspoon Thai red curry paste
  • 1/4teaspoon kosher salt 
  • 1-1/4pounds extra-large shrimp (16/20 count), peeled and deveined, tails left on


In a large bowl mix the shallot, vinegar, sugar, and jalapeño. Add the watermelon, cucumber, mint, and salt, and toss gently to combine. To fully incorporate the flavors, allow the salsa to stand at room temperature for 30 to 60 minutes.

In a food processor combine the marinade ingredients, Process to create a coarse puree, occasionally scraping down the sides of the bowl to incorporate the ingredients evenly.

Transfer the marinade to a medium bowl, add the shrimp, and toss to coat them evenly. Cover the bowl and refrigerate for 30 minutes, turning the shrimp after 15 minutes.

Prepare the grill for direct cooking over high heat (450° to 550°F).

Remove the shrimp from the bowl and discard the marinade. Thread the shrimp onto skewers. Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until they are firm to the touch, lightly charred, and just turning opaque in the center, 3 to 5 minutes, turning once. Remove from the grill and serve warm or at room temperature with the salsa


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