Spicy shrimp over smashed cucumber salad

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

Spicy shrimp over smashed cucumber salad

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

2 Servings, 430 Calories/Serving

15 Minutes

For a lighter spin on Bonefish Grill’s Bang Bang Shrimp, we toss crisp shellfish in a fiery blend of Frank’s RedHot cayenne pepper sauce and paleo mayo.

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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 or 2 organic shallots
  • 1 organic cucumber
  • 1 tablespoon coconut vinegar
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 2 tablespoons arrowroot powder
  • ¼ pound organic shredded Savoy or other cabbage
  • 3 ounces organic shredded carrots
  • Sun Basket hot sauce (paleo mayo - Frank’s RedHot cayenne pepper sauce)

Nutrition per serving

Calories: 430, Protein: 19g (38% DV), Fiber: 5g (20% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 3.5g (18% DV), Cholesterol: 175mg (58% DV), Sodium: 850mg (35% DV), Carbohydrates: 26g (9% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Eggs

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 smash the shallots and cucumber

  • Peel and thinly slice the shallots.
  • Cut the cucumber lengthwise into quarters, then crosswise into 1-inch pieces.
In a large bowl, combine the shallots, cucumber, and coconut vinegar and season generously with salt and pepper. Using the bottom of a cup or glass, lightly smash the vegetables until the cucumber starts to release its juices and the skin begins to split. Let stand while you prepare the shellfish.

2

Prep and cook the shellfish

For the shrimp:
  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper and sprinkle with the arrowroot powder.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. 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 paper-towel-lined plate.

For the scallops:
  • Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and sprinkle with the arrowroot powder.
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. 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 paper-towel-lined plate.

While the shellfish is cooking, assemble the salad.

3

Finish the salad and shellfish

To the bowl with the shallots and cucumber, add the cabbage, carrots, and 1 to 2 tablespoons oil. Season generously with salt and pepper and toss to combine.

In a medium bowl, stir together the shellfish and hot sauce; season to taste with salt and pepper.

Serve

Transfer the smashed cucumber salad to individual bowls, top with the shellfish, and serve.
Kids Can!
  • Combine the shallots, cucumber, and vinegar and smash.
  • Line a plate with paper towels.
  • Time the shellfish.
  • Assemble the salad.