
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Coconut shrimp with jicama pomelo salad
Dairy-Free, Gluten-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)
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.
- 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
1
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.
2
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.
*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.
3
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.
4
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.
5
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.