Chipotle-marinated shrimp with pineapple-cucumber salad

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

20-Minute Meal

Chipotle-marinated shrimp with pineapple-cucumber salad

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

2 Servings, 540 Calories/Serving

20 Minutes

A chipotle mustard vinaigrette acts as a bold marinade for quick-cooking shrimp. Served with a crisp, juicy salad, this meal will transport you to a tropical paradise.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • Sun Basket chipotle mustard vinaigrette (EVOO - whole grain Dijon mustard - onion - apple cider vinegar - tomato paste - kosher salt - chipotle chile powder)
  • 3 ounces chopped peeled pineapple
  • 1 organic cucumber
  • 1 organic avocado
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • ¼ pound organic shredded green or other cabbage

Ingredient IQ

Smoky, sweet, and spicy, chipotle chiles in adobo are a common ingredient in Mexican and Southwestern recipes. They’re made by marinating smoke-dried jalapeños in an adobo sauce of tomato, paprika, garlic, salt, and vinegar.

Nutrition per serving

Calories: 540, Protein: 24g (48% DV), Fiber: 12g (48% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 28g, Polyunsaturated Fat: 5g, Saturated Fat: 6g (30% DV), Cholesterol: 180mg (60% DV), Sodium: 1220mg (51% DV), Carbohydrates: 27g (9% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

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

Wash produce before use

1

Prep the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
In a medium bowl, stir together the shrimp and chipotle mustard vinaigrette.
While the shrimp marinate, prepare the salad.

2

Make the salad

  • Cut any large pineapple pieces into ½-inch chunks.
  • Peel the cucumber, if desired; cut the cucumber in half lengthwise, then crosswise into enough half-moons to measure 1 cup [2 cups].
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
  • Zest and juice the lime, keeping the zest and juice separate. [Zest and juice 1 lime; save the remaining lime.]
  • Coarsely chop the cilantro. Set aside 1 teaspoon [2 tsp] for garnish.
In a medium bowl, toss together the cabbage, pineapple, cucumber, avocado, cilantro, lime zest, 2 teaspoons [4 tsp] lime juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you cook the shrimp.

3

Cook the shrimp

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed.

Serve

Transfer the shrimp and salad to individual plates, garnish with the remaining cilantro, and serve.

Kids Can!

  • Measure the cucumber.
  • Juice the lime.
  • Measure the cilantro.
  • Assemble the salad.
  • Garnish with the cilantro.