Coconut shrimp with cucumber salad and pineapple-ginger mayo

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

Coconut shrimp with cucumber salad and pineapple-ginger mayo

Mediterranean, Dairy-Free, Gluten-Free, Family-Friendly, Soy-Free, Carb-Conscious, Paleo

2 Servings, 680 Calories/Serving

20 Minutes

Featuring crisp coconut shrimp and a pineapple-ginger mayo for dipping, this mouthwatering dish will transport you to an island vacation. Not bad for a 20-minute meal.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • 1 organic cucumber
  • 2 or 3 organic radishes (about 2 ounces total)
  • Sun Basket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
  • ¼ pound organic shredded carrots
  • 1 tablespoon black sesame seeds
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 organic egg
  • ¾ cup shredded coconut
  • 1 teaspoon granulated garlic
  • Sun Basket pineapple-ginger mayo (pineapple - paleo mayo - sambal oelek - coconut aminos - garlic - ginger) (optional)

Nutrition per serving

Calories: 680, Protein: 23g (46% DV), Fiber: 11g (44% DV), Total Fat: 54g (83% DV), Monounsaturated Fat: 1.5g, Polyunsaturated Fat: 1.5g, Saturated Fat: 24g (120% DV), Cholesterol: 230mg (77% DV), Sodium: 240mg (10% DV), Carbohydrates: 25g (8% DV), Total Sugars: 11g, Added Sugars: 4g (8% DV).
Contains: Eggs, Tree Nuts (coconut)

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

Make the cucumber salad

  • Peel the cucumber, if desired; thinly slice the cucumber.
  • Thinly slice the radishes.
In a medium bowl, stir together the honey-lime vinaigrette base and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper. Add the cucumber, radishes, carrots, and sesame seeds and stir to coat. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the shellfish.

2

Prep the shellfish

  • Rinse and drain the shellfish. Pat dry on a paper-towel-lined plate.
  • Crack the egg into a shallow bowl and season lightly with salt and pepper. Lightly beat with a fork until just blended.
  • On a plate or shallow bowl, combine the coconut and granulated garlic and season lightly with salt and pepper. Spread in an even layer.
Working with a few shellfish at a time, dip the shellfish into the egg, turning to coat; let the excess drip off. Gently press the shellfish into the coconut mixture, coating all sides; shake off any excess.

3

Cook the shellfish

In a large frying pan over medium-high heat, warm 2 tablespoons [¼ cup] oil until hot but not smoking. Add the shellfish in a single layer and cook, turning once, until crisp, golden brown, and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp or scallops. Transfer to a paper-towel-lined plate.

Serve

Transfer the cucumber salad and shellfish to individual plates. If using the pineapple-ginger mayo, stir to recombine and serve on the side.
Kids Can!
  • Stir the honey-lime vinaigrette base and oil.
  • Assemble the salad.
  • Combine the coconut and garlic.