In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Spicy shrimp over smashed cucumber salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Spicy, No Added Sugar, <600 Calories
2 Servings, 370 Calories/Serving
15 Minutes
For a lighter spin on the Bonefish Grill’s Bang Bang Shrimp, we toss crisp shellfish in a fiery blend of Frank’s RedHot cayenne pepper sauce and creamy mayo.
In your bag
- 3 organic scallions
- 1 organic cucumber
- 2 tablespoons rice vinegar
- Shellfish options:
- 8 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 10 ounces wild sea scallops
- 2 tablespoons arrowroot powder
- 1 wedge organic Savoy or other cabbage (about 7 ounces)
- 3 ounces organic shredded rainbow or other carrots
- 2 tablespoons paleo mayo
- 2 tablespoons Frank’s RedHot cayenne pepper sauce
Nutrition per serving
Calories 370, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 460mg (20% DV), Total Carb. 23g (8% DV), Fiber 6g (21% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 17g
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, Sesame.
Instructions
Wash produce before use
1
Prep and smash the scallions and cucumber
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
- Cut the cucumber lengthwise into quarters, then crosswise into 1-inch pieces.
In a large bowl, combine the white parts of the scallions, the cucumber, and rice 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
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.
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 tablespoons 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 the shellfish to a paper-towel-lined plate.
Transfer the shellfish to a paper-towel-lined plate.
While the shellfish is cooking, assemble the salad.
3
Finish the salad and shellfish
- Cut away any core from the cabbage; thinly slice the cabbage.
To the bowl with the scallions 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 mayo and half the cayenne pepper sauce. Add the shellfish and stir until well combined; season to taste with salt, pepper, and more cayenne pepper sauce if desired.
Serve
Transfer the smashed cucumber salad to individual bowls, top with the shellfish, garnish with the green parts of the scallions, and serve.
Kids Can!
- Combine the shallots, cucumber, and vinegar and smash.
- Line a plate with paper towels.
- Time the shellfish.
- Assemble the salad.