Happy National Watermelon Day! We’d like to celebrate by giving our readers two awesome watermelon recipes. Each of these recipes is also available in print, on newsstands now, so be sure to get your hands on our August/September issue, as well as our Summer Recipe Special Issue, for more delicious summer-inspired recipes.

Watermelon Chillers

Serves 16


  • 6 lb seedless watermelon, rind removed, cut into cubes
  • 2 cups coconut water
  • 1/4 cup fresh lime juice
  • Lime slices, for garnish (optional)

The Method

  1. In a blender or food processor, purée the watermelon in batches until smooth.
  2. Pour the watermelon juice into a large pitcher. Add the coconut water and lime juice. Stir. Refrigerate at least 3 hours before serving.
  3. To serve, stir again and then pour into glasses filled with ice. Garnish with slices of lime.

Grilled Shrimp Skewers with Watermelon-Cucumber Salad

Serves 4


For the shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 3 cloves garlic, chopped
  • 1/4 cup fresh lime juice
  • 2 TBSP olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp smoked paprika

For the salad:

  • 3 cups seedless watermelon, cubed
  • 1 large seedless cucumber, diced
  • 1/4 cup fresh mint, chopped
  • 3 TBSP fresh lime juice
  • 1/4 tsp sea salt
  • 6 cups baby arugula

The Method

  1. Place the shrimp in a food storage bag or shallow bowl. Add the garlic, lime juice, olive oil, salt, and paprika. Mix to combine. Cover and refrigerate for 15 minutes.
  2. Thread the shrimp onto grilling skewers. Heat a grill to medium and oil the grates. Grill the shrimp for about 2 minutes per side or until pink and cooked through, basting with the marinade while cooking.
  3. In a large bowl, combine the watermelon, cucumber, mint, lime juice, and salt. Arrange the arugula on a platter. Top with the shrimp and serve the watermelon salad on the side.