Fiery Grilled Shrimp With Honeydew Gazpacho Recipe

Name: Fiery Grilled Shrimp With Honeydew Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ripe honeydew, seeded; 1 small fennel bulb, coarsely chopped; 1 celery heart stalk, coarsely chopped; 1/2 English cucumber, peeled and coarsely chopped; 2 jalapenos, stemmed, seeded, and chopped; 1 fresh green Thai chile, stemmed, seeded, and minced; 3 tablespoons fresh lime juice, plus more to taste and wedges for serving; 1 tablespoon kosher salt, plus more to taste; 1 teaspoon sugar, plus more to taste; Crushed red chile flakes; 1/4 cup packed fresh mint leaves, very thinly sliced, plus more for garnish; 1 pound large (16- to 20-count) shrimp, shelled and deveined; Extra-virgin olive oil

Servings: persons

1/2 ripe honeydew, seeded
1 small fennel bulb, coarsely chopped
1 celery heart stalk, coarsely chopped
1/2 English cucumber, peeled and coarsely chopped
2 jalapenos, stemmed, seeded, and chopped
1 fresh green Thai chile, stemmed, seeded, and minced
3 tablespoons fresh lime juice, plus more to taste and wedges for serving
1 tablespoon kosher salt, plus more to taste
1 teaspoon sugar, plus more to taste
Crushed red chile flakes
1/4 cup packed fresh mint leaves, very thinly sliced, plus more for garnish
1 pound large (16- to 20-count) shrimp, shelled and deveined
Extra-virgin olive oil

1
Cut away the honeydew rind and the dark green flesh close to the rind. Cut the honeydew into 1-inch chunks. You should have 4 cups of melon.
2
Put the melon in a blender along with the fennel, celery, cucumber, and jalapenos. Blend on low speed until almost smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible; discard the solids. Stir in the minced chile, lime juice, salt, and sugar. Taste and adjust seasonings. Cover tightly and refrigerate until very cold.
3
When ready to serve, heat your grill on high until very hot.
4
Sprinkle salt, chile flakes, and the mint all over the shrimp, then gently press in the seasonings. Drizzle a little oil all over the shrimp. Grill the shrimp, flipping once, until just opaque throughout, about 3 minutes. Skewer to serve if desired.
5
Divide the cold soup among cold serving bowls. Serve the hot shrimp on small plates next to the bowls. Drizzle a little oil over the soup and shrimp. Garnish the soup with mint and squirt a little lime juice over the shrimp. Serve immediately.

164

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 ripe honeydew, seeded, 1 small fennel bulb, coarsely chopped, 1 celery heart stalk, coarsely chopped, 1/2 English cucumber, peeled and coarsely chopped, and more.

Yes, Fiery Grilled Shrimp With Honeydew Gazpacho falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fiery Grilled Shrimp With Honeydew Gazpacho

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