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5 from 1 vote

Shrimp Boats with Pickled Radish

Shrimp Boats with Pickled Radish are made with garlic shrimp nestled in a boat of minty endive and topped with quick pickled radish.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizers/ Snacks
Cuisine: Japanese
Servings: 4
Calories: 183kcal
Author: HWC Magazine


Pickled Radish

  • 15 radishes
    sliced thin and julienned (you can also pickle carrots, cucumbers or anything your little heart desires)
  • ½ cup rice vinegar
  • 1 tablespoon sugar
    or sugar alternative
  • 1 teaspoon salt
  • ¼ teaspoon white pepper (add more if you want it spicy or less if like it mild)

Garlic Shrimp

  • 1 tablespoon olive oil
  • 2 cloves garlic
    peeled and minced
  • 16 -20 shrimp large peeled and deveined (can use frozen just run under cool water to thaw)
  • salt and pepper
    to taste
  • 1 tablespoon lime juice


  • 10 leaves endive
    or enough to hold 2 shrimp (also can use Shiso (紫蘇) or perilla leaves instead)
  • 30 leaves mint leaves (approximately 3 per endive leaf so about 30 leaves total)
  • Lemon Diakon Radish Refrigerator Pickles garnish as desired with pickled ginger, pickled diakon or even shredded diakon


  • Make the Quick Radish Pickles. Place julienned red radish, vinegar, sugar or sugar alternative, salt and white pepper in a bowl and stir. Set aside. (You can also use cucumbers, carrots or any vegetable you desire to make into a quick pickle. In addition you can use already prepared pickles like pickled diakon, pickled ginger or even just shredded Asian radish- diakon and just have them diced up and ready to go)
  • Prepare the garnishes. Place 10 slices of endive leaves on a plate with the curved side facing down so the shrimp can fit inside just like being on a boat. Place about 3 mint leave in each endive leaf. You can also use shisho leaves and they are both crispy and minty tasting.
  • Place oil in pan/wok and heat up. Add garlic and cook  just until translucent. Add the shrimp and season with salt and pepper and quickly stirfry over medium-high heat for about 2-3 minutes or until the shrimp are no long translucent. Drizzle fresh lime juice over the shrimp. Set aside.
  • Assembly: Place 2 cooked garlic shrimp on top of each endive with mint slices or one shrimp on top of each shiso leaf. Place a little quick pickled radish on top of each shrimp. Enjoy!


Feel free to use any type of Refrigerator pickles you enjoy but pickled ginger and our Lemon Diakon Radish Refrigerator Pickles are our favorite.


Serving: 1g | Calories: 183kcal | Carbohydrates: 9g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 2356mg | Potassium: 140mg | Fiber: 1g | Sugar: 4g | Vitamin A: 280IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 1mg