In order to bring you the best organic produce, some ingredients may differ from those depicted.
Shrimp skewers with salsa verde and mandarin-jicama salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Lean & Clean, <600 Calories, Protein Plus
2 Servings, 540 Calories/Serving
Smoky charred scallions, crunchy jicama, and sweet satsuma mandarins bring a kaleidoscope of flavors to the side in this colorful one-pan shrimp dinner.
In your bag
- 3 scallions
- ½ pound jicama
- 2 satsuma mandarins
- 2 tablespoons roasted pumpkin seeds
- 1 teaspoon sumac
- 1 lime
- 3 or 4 sprigs fresh cilantro
- 2 or 3 sprigs fresh mint
- ¼ teaspoon ground cumin
- 10 ounces wild Gulf shrimp
- Wooden skewers
Calories 540, Total Fat 35g (45% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 840mg (37% DV), Total Carb. 33g (12% DV), Fiber 11g (39% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 25g
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.
Wash produce before use
Prep and cook the scallions
- Trim the root ends from the scallions.
While the scallions cool, start the mandarin-jicama salad.
Make the mandarin-jicama salad
- Using a sharp knife or a peeler, remove the peel from the jicama. Cut the white flesh into ¼-inch-thick slices, then cut the slices into ¼-inch-thick sticks.
- Using your hands or a sharp knife, remove the peel from the mandarins; cut the fruit in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
Make the salsa verde
- Zest and juice the lime.
- Finely chop the cilantro.
- Strip the mint leaves from the stems; finely chop the leaves.
Prep and cook the shrimp
- Measure out 1 to 2 tablespoons salsa verde for the shrimp; set aside the rest for serving.
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
In the same pan used for the scallions, warm 1 teaspoon oil over medium-high heat until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side.