Moroccan-style shrimp with chermoula and white bean salad

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

20-Minute Meal

Moroccan-style shrimp with chermoula and white bean salad

Soy-Free, Gluten-Free, Dairy-Free

2 Servings, 560 Calories/Serving

20 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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on 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 (EVOO - fresh parsley - fresh lime juice - fresh cilantro - coriander - cumin - kosher salt)
Chef's Tip
To stretch the chermoula further (and to ensure you have leftovers), stir in a little water, 1 teaspoon at a time, to thin the sauce, then season to taste with salt and pepper.
Grill It
Prepare a medium-hot fire in a grill. Thread the shrimp or scallops onto skewers, making sure the shrimp are facing the same way or the flat sides of the scallops are facing out. Set the skewers on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.

Nutrition per serving

Calories: 560, Protein: 31g (62% DV), Fiber: 8g (32% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 41g, Polyunsaturated Fat: 5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 215mg (72% DV), Sodium: 600mg (25% DV), Carbohydrates: 24g (8% DV), Total Sugars: 6g, Added Sugars: 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.

Instructions

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

Wash produce before use

1

Prep and cook the shellfish

For the shrimp or jumbo shrimp:
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly 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.
While the shrimp cook, prepare the white bean salad.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons 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 scallops cook, 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 to taste with salt and pepper.

Serve

Transfer the white bean salad and shellfish to individual plates. Drizzle the shellfish with the chermoula and serve with the lemon wedges.
Kids Can!
  • Rinse the beans.
  • Measure the cucumber.
  • Juice the lemon.
  • Toss the white bean salad.
  • Drizzle the chermoula.