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)
Ingredient IQ
Arrowroot powder is one of our favorite paleo alternatives to flour and cornstarch. Derived from the tropical arrowroot plant, it has no real flavor of its own and makes a great coating for meat and shellfish.

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.