Grilled Shrimp with Honeydew & Fennel Slaw


Tender shrimp and fresh herb-laden butter balance well with the slightly crunchy and acidic slaw.

Grilled Shrimp with Honeydew & Fennel Slaw
Makes 4 servings
  • Shrimp:
  • 2 tablespoons extra-virgin olive oil
  • 3 pounds jumbo fresh shrimp, peeled and deveined
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1½ cups unsalted butter
  • ½ finely diced cup shallot
  • 1½ tablespoons chopped fresh basil
  • 1½ teaspoons chopped fresh mint
  • 1 teaspoon lime zest
  • Slaw:
  • 3 cups thinly shaved fennel (about 3 medium bulbs)
  • 2½ cups thinly sliced honeydew
  • 1½ cups thinly shaved red onion (about 1 medium)
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 limes, zested and juiced
  • 2 teaspoons cane syrup
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • Garnish: chopped fresh mint, chopped fresh basil, fennel fronds
  1. For shrimp: In a cast-iron grill pan, heat oil over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp to pan; cook until pink and firm, about 4 minutes per side. Transfer to a heatproof bowl; set aside.
  2. In a medium sauté pan, melt butter over medium heat. Add shallot; cook until fragrant and translucent, about 3 minutes. Stir in basil, mint, and zest. Remove from heat. Reserve 2 tablespoons sauce for slaw. Pour remaining sauce over shrimp, and toss together; keep warm.
  3. For slaw: In a large bowl, combine fennel, honeydew, and onion. In a small bowl, whisk together reserved 2 tablespoons herbed butter sauce, oil, vinegar, lime zest and juice, cane syrup, salt, and pepper. Add dressing to slaw mixture, stirring to combine.
  4. Serve shrimp warm with slaw. Garnish with mint, basil, and fennel fronds, if desired.


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