Yemeni grilled shrimp with fattoush salad

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

Yemeni grilled shrimp with fattoush salad


2 Servings, 570 Calories/Serving

30 Minutes

The beloved Yemeni seasoning known as hawayij blends coriander and cumin with ground cloves, cardamom, and turmeric. Popular throughout the Middle East, it adds nuance to meats, fish, even coffee. Here, Chef Justine uses it to season shrimp to accompany her late-summer take on fattoush, the Levantine bread salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • Fresh flat-leaf parsley
  • 10 ounces wild Gulf shrimp
  • Hawayij spice blend (black pepper – coriander – cumin – cardamom – turmeric - garlic powder - clove)
  • 1 naan flatbread
  • 5 ounces Persian cucumber
  • 5 ounces cherry tomatoes
  • Fresh mint
  • 1 lemon
  • 2 teaspoons sherry vinegar
  • Wooden skewers
  • Yogurt-buttermilk sauce (Greek yogurt – buttermilk)
  • 1 teaspoon sumac

Nutrition per serving

Calories: 570, Protein: 34 g, Fiber: 6 g, Total Fat: 33 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 3 g, Saturated Fat: 6 g, Cholesterol: 230 mg, Sodium: 1500 mg, Carbohydrates: 32 g, Added Sugar: 0 g.
Contains: Milk, Crustacean shellfish, Wheat


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

Wash produce before use


Marinate the shrimp

Heat the oven to 350°F.
  • Coarsely chop the parsley leaves.
  • Rinse the shrimp and pat dry with a paper towel.
In a mixing bowl, combine the shrimp, hawayij spice blend, half the parsley, and 1 tablespoon oil. Stir to coat. Season generously with salt and pepper. Let stand while you prepare the fattoush salad.


Toast the naan

Tear the naan into 1-inch pieces. Spread on a sheet pan; bake until golden brown but still chewy, 6 to 8 minutes. While the naan toasts, prepare the remaining salad ingredients.


Prep the remaining salad ingredients and dressing

  • Cut the cucumber in half lengthwise, then on the diagonal into ½-inch-thick slices.
  • Cut the cherry tomatoes in half.
  • Coarsely chop the mint leaves.
  • Zest the lemon; juice half and cut the other half into wedges.
In a mixing bowl, whisk the lemon juice and sherry vinegar with 2 to 3 tablespoons olive oil. Season to taste with salt and pepper.


Cook the shrimp

  • Thread the shrimp onto the skewers.
In a grill or frying pan over medium-high heat, warm 1 tablespoon oil. Add the shrimp skewers and cook until just pink, 2 to 3 minutes per side. While they cook, dress the salad.


Finish the salad

To the bowl with the dressing, add the toasted naan, cucumbers, tomatoes, mint, lemon zest, and remaining parsley. Toss well to coat and season to taste with salt and pepper.



Transfer the shrimp skewers and the salad to individual plates. Drizzle the salad with the yogurt-buttermilk sauce and sprinkle with the sumac. Serve with the lemon wedges on the side.

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