Garlic Shrimp with Watermelon Salsa
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Garlic Shrimp with Watermelon Salsa

Submitted by: Brenda Young

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Servings: 4

This is my favorite way to cook Thai shrimp. The watermelon salsa adds a fresh summertime twist!


    2 lbs. shrimp

    1 tbsp. coconut oil

    2 tsp. coconut sugar

    2 tsp. tapioca flour

    5 clove garlic

    3 green onion

    sea salt & black pepper to taste

    3 c. watermelon

    1 c. cilantro

    1/2 jalapeno pepper

    1 shallots

    1 lime

    1 c. jasmine rice

    2 c. water

    1 bch. asparagus


Make the watermelon salsa early so that it can chill in the refrigerator for an hour or longer to maximize favors: Cut watermelon into bite-sized pieces and place in a large bowl. Finely chop jalapeño and shallot; add to bowl. Coarsely chop cilantro; add to bowl. Add fresh-squeezed lime juice and sea salt and pepper to taste. Mix well and chill.

In a medium sauce pan, bring 2 cups of water to a boil. Add rice and sea salt to taste. Cover and reduce to simmer for 20 minutes.

Peel and de-vein shrimp. Pat dry. Place in a medium bowl. Add tapioca flour and coconut sugar. Toss shrimp so it is well coated. Mince garlic with a press and put in a small dish along with the diced green onions. Cooking time goes quick so make sure you have all your items prepped and ready to go. I like this dish with jasmine rice and a green veggie like asparagus as shown. So I begin cooking my rice as I prep the shrimp. And I have my asparagus with a little oil in the pan on the stove so it con cook while shrimp is cooking.

Place a wok or large skillet place on stove top over medium to medium high heat. Add a heaping teaspoon of coconut oil in pan. Make sure oil is hot. Add about half the shrimp or more depending on size of your pan. Cook 2 minutes on one side then flip shrimp with tongs and cook an additional minute. Once first batch is cooked, place in a metal bowl and cover with tin foil to keep it hot. Cook the rest of the shrimp in the same way adding more oil to keep the shrimp from sticking. Once all shrimp is cooked and in metal bowl, add another teaspoon of oil to wok. Next add garlic and green onions. Cook for 30 seconds. Then add all cooked shrimp back into the wok and cook for another minute so that shrimp is well mixed with the garlic and onions. Serve immediately!

As shown above, I layered 1/2 cup of jasmine rice with 15 shrimp, topped with 3/4 cup of watermelon salsa and a wedge of lime and a sprig of cilantro.