Shrimp skewers with salsa verde and mandarin-jicama salad
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean
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.
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
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.
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.