Shrimp skewers with salsa verde and mandarin-jicama salad

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

One-Pan Meal

Shrimp skewers with salsa verde and mandarin-jicama salad

Gluten-Free, Paleo, Soy-Free, Dairy-Free, Lean & Clean

2 Servings, 540 Calories/Serving

20–30 Minutes

Smoky charred scallions, crunchy jicama, and sweet satsuma mandarins bring a kaleidoscope of flavors to the side in this colorful one-pan shrimp dinner.

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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.
  • 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

Chef's Tip

When zesting citrus, try to remove only the outermost colored portion of the rind, or zest, and as little of the white pith beneath as possible. The zest holds all the fragrant essential oils, while the pith tastes bitter.

Nutrition per serving

Calories: 540, Protein: 25g (50% DV), Fiber: 11g (44% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 180mg (60% DV), Sodium: 840mg (35% DV), Carbohydrates: 33g (11% DV), Total Sugars: 4g, Added Sugar: 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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the scallions

  • Trim the root ends from the scallions.
In a medium frying pan over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Add the scallions and cook, turning once, until charred and beginning to soften, 2 to 3 minutes per side. Transfer to a cutting board to cool, then coarsely chop. Do not clean the pan.
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.
In a medium bowl, toss together the jicama, mandarins, scallions, pumpkin seeds, sumac, and 1 tablespoon oil. Season to taste with salt and pepper.


Make the salsa verde

  • Zest and juice the lime.
  • Finely chop the cilantro.
  • Strip the mint leaves from the stems; finely chop the leaves.
In a small bowl, stir together the lime zest and juice, cilantro, mint, cumin, and 2 tablespoons oil. Season to taste with salt and pepper.


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.
Thread the shrimp onto the skewers and season generously with salt and pepper. Lightly dab the shrimp with the 1 to 2 tablespoons salsa verde.
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.


Transfer the shrimp and mandarin-jicama salad to individual plates. Spoon the remaining salsa verde over the shrimp and serve.