Easy “shrimp cocktail” salad with cucumber, tomato, and basil

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

20-Minute Meal

Easy “shrimp cocktail” salad with cucumber, tomato, and basil

Dairy-Free, Gluten-Free, Paleo, Soy-Free

2 Servings, 400 Calories/Serving

20 Minutes

With light, cooling ingredients like cucumber, romaine, tomato, and shellfish, this crisp summery salad, inspired by shrimp cocktail, was made for a hot day.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 1 organic romaine heart or other lettuce
  • 1 organic red onion
  • 1 organic cucumber
  • 1 organic Roma or other tomato
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • Sun Basket cocktail sauce base (tomatoes - fresh lemon juice - coconut aminos - maple syrup - ground mustard - celery seeds)
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh basil

Nutrition per serving

Calories: 400, Protein: 25g (50% DV), Fiber: 6g (24% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3g (15% DV), Cholesterol: 180mg (60% DV), Sodium: 850mg (35% DV), Carbohydrates: 25g (8% DV), Total Sugars: 12g, Added Sugars: (maple syrup): 1g (2% DV).
Contains: Crustacean Shellfish, Tree Nuts

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 the salad ingredients

  • Trim the root end from the romaine heart; coarsely chop the leaves.
  • Peel and thinly slice enough onion to measure ¾ cup [1½ cups].
  • Peel the cucumber, if desired, and trim the ends; cut the cucumber lengthwise into quarters, then crosswise into enough ½-inch pieces to measure 2 cups [4 cups].
  • Cut away the core from the tomato; coarsely chop the tomato.

2

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 [2 TBL] 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 dressing.

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 dressing.

3

Finish the cocktail sauce dressing

In a small bowl, stir together the cocktail sauce base and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.

4

Prep the lemon and basil; toss the salad

  • Cut the lemon into wedges for garnish.
  • Strip the basil leaves from the stems; coarsely tear or chop the leaves.
In a large bowl, toss together the romaine, onion, cucumber, tomato, and basil. Season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls, top with the shellfish, and drizzle with as much cocktail sauce dressing as you like. Serve the lemon wedges and any remaining dressing on the side.
Kids Can!
  • Measure the onion and cucumber.
  • Stir the dressing.
  • Strip the basil leaves.
  • Toss the salad.
  • Drizzle the dressing.