Feb 10, 2012

Thai Shrimp with Watermelon SalsaRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 4 oz English cucumbers
  • 0.5 oz fresh cilantro
  • 2 oz fresh ginger
  • 0.25 oz fresh mint
  • 3 garlic cloves
  • 2 jalapeño chile peppers
  • 2 cup seedless watermelon
  • 1 shallots

Meat / Poultry / Seafood

  • 1.25 lb extra-large shrimp (16/20 count)

Oil and Spices

  • 0.5 tsp kosher salt
  • 2 tbsp vegetable oil


  • 3 tbsp rice vinegar
  • 1 tsp Thai red curry paste


  • 3 tsp granulated sugar

Special Equipment

  • metal or bamboo skewers



  • 2 tablespoons minced shallot
  • 2 teaspoons rice vinegar
  • 1 teaspoon granulated sugar
  • 1–2 tablespoons minced jalapeño chile pepper
  • 2 cups ½-inch-diced seedless watermelon
  • 1 three-inch section English cucumber, halved lengthwise, seeded, and thinly sliced into half-moons
  • 1 teaspoon minced fresh mint leaves
  • ¼ teaspoon kosher salt


  • ½ cup lightly packed fresh cilantro leaves and tender stems
  • ¼ cup lightly packed fresh mint leaves
  • 3 medium garlic cloves
  • 2 tablespoons coarsely chopped fresh ginger
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable oil
  • 2 teaspoons granulated sugar
  • 1 teaspoon Thai red curry paste
  • ¼ teaspoon kosher salt

  • 1¼ pounds extra-large shrimp (16/20 count), peeled and deveined, tails left on


  1. 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, let the salsa sit at room temperature for 30 minutes to 1 hour.

  2. If using bamboo skewers, soak in water for at least 30 minutes.

  3. 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.

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

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

  6. Remove the shrimp from the bowl and discard the marinade. Thread the shrimp onto skewers. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until the shrimp 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 the shrimp warm or at room temperature with the salsa.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: stars

Apr 29, 2016

Dan A

Best shrimp ever

Marinade provided perfect flavor.....4 minutes on direct high heat grilled shrimp perfectly. Easy recipe to follow. Salsa has a unique, summer feeling flavor.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Greg G

Only so-so and not worth the work required

Maybe we made the marinade too bland, but there was little taste. The watermelon / cucumber salad didn't work for us as the cucumber dominated every bite--way too much work for a not-very-good-salad. Won't make this again.

Type of Griller


Would you recommend this recipe? NO

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Thai Shrimp with Watermelon Salsa