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.

Speedy Greek shrimp skewers with white bean–artichoke salad

20-Minute Meal

Speedy Greek shrimp skewers with white bean–artichoke salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, <600 Calories, Protein Plus

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)
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.
  • 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
Grill It
Prepare a medium-hot fire in a grill. Thread the shrimp or scallops on skewers, making sure the shrimp are facing the same way or the flat sides of the scallops are facing out. Set the skewers on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.

Nutrition per serving

Calories 450, Total Fat 21g (27% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 1280mg (56% DV), Total Carb. 37g (13% DV), Fiber 12g (43% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 27g
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, Sesame.

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.
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