Working as a personal trainer, I get to meet a lot of really cool people.
One of them is Rae. Rae and I were talking a month or so ago and she mentioned she’d tried some Shrimp Tacos with Watermelon Salsa that were out-of-this-world amazing. I instantly knew I needed to try this unique combo.
I know what you’re thinking. Watermelon salsa? On shrimp tacos? Weird. But don’t you even worry. It’s actually delicious. It’s fresh and limey and that salsa blends with those little shrimpies in a beautiful way.
So let’s break these tacos down…
You start with the shrimp. Marinate those things in a little bit of EVOO, lemon, garlic and chopped cilantro, skewer them up and throw them on the grill. YUM. Just make sure not to over-cook them. (We’re talking 2 minutes per side for cook time!) No one likes rubbery shrimp. Gross.
Next come the cucumbers. Soak em in a little sugared vinegar and mmmm. Tangy and full of flavor.
The watermelon salsa is the last step to success. Dice up some watermelon, mix it with a little lime, jalapeño, fresh mint and onion and BAM. You have yourself a watermelon salsa.
Now all you have to do is wrap everything up in a little corn tortilla blanket and there you have it. Shrimp Tacos with Watermelon Salsa.
A real winner.
Ok, sure, these take some time and a little effort to make. I know, I know. You’re rolling your eyes because ain’t nobody got time. Right?
We all need to SLOW DOWN. Slow down and find some time to make some REAL food. Turn on your grill. Get out your nicest flip flops and worn-out lawn chairs and eat some Shrimp Tacos with Watermelon Salsa with your family or friends.
And while you’re at it, give a big thanks to Rae, because she’s the one who inspired these tacos and taught me to appreciate the small things in life. Like tacos. And summer nights. And watermelon salsa.
- 2 lbs. jumbo shrimp, frozen
- 4 cloves garlic
- Juice of 2 limes
- 1/2 cup extra-virgin olive oil
- 1/2 cup cilantro
- 1 cucumber
- 1/2 cup rice vinegar
- 1/4 cup water
- 1/4 tsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. minced onion
- 4 cups diced watermelon
- 1/4 cup red onion, diced
- 3 jalapeños
- 1/4 cup fresh mint, chopped
- Juice of 2 limes
- 12 corn tortillas
- Thaw the shrimp in the fridge overnight. Or for a same-day thaw, place frozen shrimp in a colander, and run cool water over the shrimp periodically for about 30 minutes.
- Place thawed shrimp in a large Ziploc bag. Add minced garlic, lime juice, EVOO and chopped cilantro to the bag. Seal tightly and gently massage the marinade into the shrimp. Allow to marinate while you prepare the cucumbers and watermelon salsa.
- Place the shrimp on skewers and grill on medium heat for 2 minutes per side, until shrimp is opaque (Don't let them overcook, or they will be rubbery! Gross.)
- Slice cucumbers into very thin circles, using a mandolin to make it easier.
- Add cucumbers, vinegar, water, sugar, salt, pepper and minced onions to a bowl and stir to combine. Set aside to marinate.
- Before serving, drain excess vinegar water.
- Dice watermelon, red onion and jalapeño, (discarding the seeds and core.)
- Chop the fresh mint and juice the limes.
- Add everything to a large bowl, mix to combine and set aside or place in the fridge to chill.
- Soften the corn tortillas by wrapping them in a damp paper towel and microwaving them for about 30 seconds. (This is optional but will help so they don't crack).
- Gently remove tails from shrimp and place 4-5 shrimps inside tortilla. Top with cucumbers and watermelon salsa.