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.

Shrimp skewers with salsa verde and mandarin-jicama salad

One-Pan Meal

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

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)
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.
  • 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

Nutrition per serving

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, Sesame.


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.