In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Shrimp Louie salad
Gluten-Free Friendly, Keto-Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 420 Calories/Serving
20 Minutes
With seared shrimp, crisp romaine and cucumbers, juicy tomatoes, and cool hard-cooked eggs, this salad is exactly what you want for dinner.
In your bag
- 2 eggs
- Shellfish options:
- 8 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 10 ounces wild sea scallops
- 1 organic romaine heart or other lettuce
- 1 organic cucumber
- ¼ pound organic grape or cherry tomatoes
- Sunbasket Thousand Island dressing (mayo - tomato paste - capers - onion - maple syrup - lemon juice - apple cider vinegar - Dijon mustard - kosher salt - black pepper)
- 3 tablespoons pumpkin seeds
Nutrition per serving
Calories 420, Total Fat 30g (38% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 290mg (97% DV), Sodium 540mg (23% DV), Total Carb. 14g (5% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 2g Added Sugars, 4% DV), Protein 25g
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
Cook the eggs
While the eggs cook, prepare the shellfish.
2
Prep and cook the shellfish
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 2 to 3 teaspoons 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.
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 shellfish cooks, start preparing the remaining salad ingredients.
3
Prep the remaining salad ingredients
- Trim the root end from the romaine heart; coarsely chop the leaves.
- Peel the cucumber if desired and trim the ends; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Cut the tomatoes in half.
- Finely chop the eggs. Season to taste with salt and pepper.
- In a small bowl, mix together the Thousand Island dressing with 2 to 3 teaspoons water.
In a large bowl, toss together the romaine and 1 to 2 teaspoons [2 to 3 tsp] oil. Season to taste with salt and pepper.
Serve
Kids Can!
- Peel the eggs.
- Toss the romaine with oil.
- Help assemble the salad.