Speedy Greek shrimp skewers with white bean–artichoke salad

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

20-Minute Meal

Speedy Greek shrimp skewers with white bean–artichoke salad

Dairy-Free, Soy-Free, Mediterranean, Gluten-Free

2 Servings, 450 Calories/Serving

20 Minutes

Great for grilling or a quick kitchen dinner, these Greek-inspired shellfish skewers require very little prep but pack a whole lotta Mediterranean flavor.

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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.
  • 1 organic lemon
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • Wooden skewers
  • 1 cup cooked white beans
  • 1 organic red onion
  • ¾ cup cooked quartered artichoke hearts
  • ¼ pound roasted red peppers
  • ¼ cup pitted Kalamata olives
  • 1½ teaspoons dried oregano

Nutrition per serving

Calories: 450, Protein: 27g (54% DV), Fiber: 12g (48% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 36g, Polyunsaturated Fat: 5g, Saturated Fat: 2g (10% DV), Cholesterol: 180mg (60% DV), Sodium: 1280mg (53% DV), Carbohydrates: 37g (12% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Crustacean Shellfish

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 and cook the shellfish

  • Zest the lemon and juice half, keeping the zest and juice separate; set aside the juice for the salad. Cut half into wedges for garnish. [Zest both lemons. Juice 1 lemon; cut 1 lemon into wedges.]
For the shrimp or jumbo shrimp:
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Thread the shrimp onto the skewers and season lightly with salt and pepper.
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 and sprinkle with the lemon zest. Add more oil between batches if needed.
While the shrimp cook, start preparing the salad.

For the scallops:
  • Pat the scallops dry with a paper towel. Thread the scallops onto the skewers and season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate and sprinkle with the lemon zest. Add more oil between batches if needed.
While the scallops cook, start preparing the salad.

2

Prep the salad ingredients

  • Rinse the white beans.
  • Peel and finely chop enough onion to measure 1½ cups [2½ cups].
  • Finely chop the artichoke hearts.
  • Scrape off any seeds from the roasted red peppers; finely chop any large pieces.
  • Finely chop the olives.

3

Assemble the salad

In a large bowl, stir together the oregano, 1 tablespoon [2 TBL] lemon juice, and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper. Add the beans, onion, artichoke hearts, roasted red peppers, and olives and toss to coat; season to taste with salt and pepper.

Serve

Transfer the white bean–artichoke salad to individual plates, top with the shellfish, and serve with the lemon wedges.
Kids Can!
  • Juice the lemon.
  • Rinse the beans.
  • Measure the onion.
  • Toss the salad.