In order to bring you the best organic produce, some ingredients may differ from those depicted.

Coconut shrimp with jicama pomelo salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 520 Calories/Serving

5–20 Minutes

Sweet coconut and bright yellow turmeric are used to marinate juicy shell-on shrimp, which burst with flavor after a little caramelization on a hot grill. Served alongside a crunchy jicama and tart pomelo salad, this dish hits all the highlights.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2/3 pound (U-15) shrimp
shell on
1/2 cup light coconut milk
1 teaspoon turmeric
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
1/2 jicama
1 pomelo
2 radishes
1-inch piece ginger
1 clove garlic
1 (green or red) thai chile
Small bunch mint
1 tablespoon sugar
1 lime

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Devein, marinate shrimp

Using a knife or scissors, devein shrimp with the shell on by making a shallow slit down the middle of the back to expose the black intestine. Remove the intestine with the blade of you knife. (Optional: Peel shell off at this point, if you don’t want to eat at the end.) In a bowl, toss shrimp together with coconut milk, turmeric and 1 tablespoon of the fish sauce, reserving the rest for sauce to marinate. Set aside.

Prep veggies

While shrimp is marinating:
*Peel jicama, cut in half and slice into thin matchsticks.
*Peel skin and slice pomelo into bite-sized wedges or chunks.
*Reserve juice from pith of pomelo.
*Rinse and thinly slice radishes into thin rounds.
*Peel and mince ginger and garlic. Mince chile.
*Pick mint leaves off stems and mince.

Make dipping sauce

In a small bowl, combine remaining 1 tablespoon fish sauce with sugar, 2 tablespoons water and juice of half the lime. Stir well to dissolve the sugar. Stir in garlic and ginger.

Cook shrimp

Heat grill or sauté pan with 2 tablespoons oil. Once hot, remove shrimp from marinade and place directly into pan. Cook until shrimp turns pink and shell is crispy, 2 to 3 minutes each side.

Make salad, plate

Toss jicama and pomelo with rice wine vinegar, minced mint, a dash of salt and any remaining pomelo juice. Plate alongside shrimp and dipping sauce.

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