Shrimp and glass noodle salad with lime vinaigrette

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

Shrimp and glass noodle salad with lime vinaigrette

Soy-Free, Dairy-Free, Gluten-Free, Family-Friendly, Paleo

2 Servings, 740 Calories/Serving

20 Minutes

This quick Asian-inspired shrimp salad tossed with gluten-free “glass” noodles gets a bright touch from apple and our custom-made lime vinaigrette.

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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.
  • 5 ounces glass (sweet potato) noodles
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 organic Granny Smith or other apple
  • 3 organic scallions
  • 1 organic Roma tomato
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket lime vinaigrette base (fresh lime juice - onion - Aleppo chile flakes)
  • 3 ounces organic shredded Savoy or other cabbage
  • ½ teaspoon Aleppo chile flakes (optional)

Nutrition per serving

Calories: 740, Protein: 22g (44% DV), Fiber: 5g (20% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 10g, Saturated Fat: 3g (15% DV), Cholesterol: 180mg (60% DV), Sodium: 830mg (35% DV), Carbohydrates: 82g (27% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).

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

Cook the glass noodles

Bring a medium [large] sauce pot of water to a boil. Add the glass noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water.
While the water heats and the noodles cook, prepare the shellfish.

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, start preparing the remaining ingredients.

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, start preparing the remaining ingredients.

3

Prep the remaining ingredients; toss the salad

  • Core and thinly slice the apple.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Cut away the core from the tomato; cut the tomato into ½-inch-thick wedges.
  • Coarsely chop the cilantro.
In a large bowl, stir together the lime vinaigrette base, cilantro, and ¼ cup [½ cup] oil. Season to taste with salt and pepper. Add the noodles, shellfish, cabbage, apple, scallions, and tomato and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls, sprinkle with as much Aleppo chile as you like, and serve.
Kids Can!
  • Time the glass noodles.
  • Stir the vinaigrette.
  • Assemble the salad.