Fiery Grilled Shrimp with Honeydew Gazpacho

A refreshing summer dish combining sweet honeydew gazpacho with spicy grilled shrimp. The chilled soup features a blend of honeydew, fennel, and cucumber, complemented by hot-off-the-grill seasoned shrimp with mint and chile flakes.

4 servings

48 min

Published October 4, 2025

Ingredients

•½ whole ripe honeydew, seeded
•1 whole small fennel bulb, coarsely chopped
•1 stalk celery heart stalk, coarsely chopped
•½ whole English cucumber, peeled and coarsely chopped
•2 whole jalapeños, stemmed, seeded, and chopped
•1 whole 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
•1 teaspoon Crushed red chile flakes
•¼ cup packed fresh mint leaves, very thinly sliced, plus more for garnish
•1 pound large (16- to 20-count) shrimp, shelled and deveined
•2 tablespoons Extra-virgin olive oil

Cooking Instructions

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.
10 min
2.
Put the melon in a blender along with the fennel, celery, cucumber, and jalapeños. 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.
15 min
3.
When ready to serve, heat your grill on high until very hot.
10 min
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.
8 min
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.
5 min

Ingredients

•½ whole ripe honeydew, seeded

•1 whole small fennel bulb, coarsely chopped

•1 stalk celery heart stalk, coarsely chopped

•½ whole English cucumber, peeled and coarsely chopped

•2 whole jalapeños, stemmed, seeded, and chopped

•1 whole 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

•1 teaspoon Crushed red chile flakes

•¼ cup packed fresh mint leaves, very thinly sliced, plus more for garnish

•1 pound large (16- to 20-count) shrimp, shelled and deveined

•2 tablespoons Extra-virgin olive oil

Cooking Instructions

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.

10 min

Put the melon in a blender along with the fennel, celery, cucumber, and jalapeños. 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.

15 min

When ready to serve, heat your grill on high until very hot.

10 min

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.

8 min

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.

5 min