Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions

Photo: Yunhee Kim
Prep Time:
25 mins
Total Time:
30 mins

Tangy lemon, salty fish sauce, and black pepper form the dressing for this refreshing dish.


  • 1 piece (3 ½ inches) peeled fresh ginger

  • 1 tablespoon whole black peppercorns

  • 5 tablespoons fresh lemon juice, divided (from 2 lemons)

  • ¾ pound (about 12) large whole unpeeled shrimp

  • 1 teaspoon fish sauce

  • 1 tablespoon extra-virgin olive oil

  • 1 piece (5 ounces) honeydew, rind removed, thinly sliced lengthwise

  • 3 radishes, thinly shaved on a mandoline (½ cup)

  • 2 large scallions, thinly sliced on the bias (3 tablespoons)

  • 2 ounces jicama, peeled and thinly shaved on a mandoline (½ cup)

  • Coarsely ground pepper


  1. Finely grate enough ginger to yield 1/2 teaspoon; set aside. Cut remaining ginger into 1/4-inch slices. Bring 5 cups water, sliced ginger, peppercorns, and 3 tablespoons lemon juice to a boil, covered. Reduce heat to low, and add shrimp. Cover, and poach until just cooked through, stirring occasionally, about 4 minutes (do not let liquid boil). Drain, discard ginger and peppercorns, and place shrimp in a bowl of ice water for 5 minutes. Drain shrimp; refrigerate at least 15 minutes and up to 1 day. Peel, devein, and cut shrimp in half horizontally.

  2. Whisk together remaining 2 tablespoons lemon juice, the grated ginger, fish sauce, and oil in a large bowl. Add shrimp, melon, radishes, and half the scallions, and toss well. Add jicama, and gently toss. Divide between 2 plates, season generously with coarsely ground pepper, and garnish with remaining scallions.

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