In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Moroccan-style shrimp with chermoula and white bean salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories
2 Servings, 480 Calories/Serving
15 Minutes
A fresh herb sauce, like our house-made North African chermoula, turns a fast, simple, and summery gluten-free shrimp dish into something that’s dinner-party ready.
In your bag
- Shellfish options:
- 8 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 10 ounces wild sea scallops
- 1 cup cooked white beans
- 1 organic cucumber
- 2 organic Roma or other tomatoes
- 3 tablespoons pitted Kalamata olives
- 1 organic lemon
- Sunbasket chermoula (extra-virgin olive oil - parsley - lime juice - cilantro - coriander - cumin - kosher salt)
Nutrition per serving
Calories 480, Total Fat 31g (40% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 620mg (27% DV), Total Carb. 33g (12% DV), Fiber 10g (36% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 21g
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.
Instructions
Wash produce before use
1
Prep and cook the shellfish
Shrimp:
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed.
Scallops:
- Pat the scallops dry with a paper towel; season with salt.
In a large frying pan over high heat, warm warm 1 tablespoon of oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed.
While the shellfish is cooking, prepare the white bean salad.
2
Make the white bean salad
- Rinse the white beans.
- Peel the cucumber if desired and trim the ends; cut the cucumber in half lengthwise, then crosswise on the diagonal into enough thin slices to measure 1 cup [2 cups].
- Cut away the cores from the tomatoes; coarsely chop the tomatoes.
- Coarsely chop the olives.
- Zest the lemon and juice half, keeping the zest and juice separate; cut half into wedges for garnish. [Zest both lemons and juice 1 lemon; cut 1 lemon into wedges.]
In a medium bowl, toss together the beans, cucumber, tomatoes, olives, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil; season generously with salt and pepper, adding more lemon juice if desired.
Serve
Kids Can!
- Rinse the beans.
- Measure the cucumber.
- Juice the lemon.
- Toss the white bean salad.
- Drizzle the chermoula.