Texas shrimp salad with guacamole

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

Texas shrimp salad with guacamole

Carb-Conscious, Dairy-Free, Gluten-Free, Diabetes-Friendly, Soy-Free, Mediterranean

2 Servings, 570 Calories/Serving

15 Minutes

You’ll enjoy big Texas flavor with this seafood salad, which comes together in 15 minutes thanks to our custom spice blend and house-made guacamole.

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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.
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • Sun Basket Southwestern spice blend (granulated garlic - coriander - dried Mexican oregano)
  • 2 organic romaine hearts or other lettuce
  • 1 organic red or other bell pepper
  • ½ cup cooked black beans
  • 3 ounces organic grape or cherry tomatoes
  • Sun Basket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
  • 1 ounce sliced pitted black olives
  • Sun Basket guacamole (avocado - lime juice - kosher salt - ascorbic acid - black pepper)

Nutrition per serving

Calories: 570, Protein: 31g (62% DV), Fiber: 11g (44% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 215mg (72% DV), Sodium: 580mg (24% DV), Carbohydrates: 39g (13% DV), Total Sugars: 18g, Added Sugars: 7g (14% 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

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. In a medium bowl, toss the shrimp with the Southwestern spice blend and season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon 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 plate.

For the scallops:
  • Pat the scallops dry with a paper towel. In a medium bowl, toss the scallops with the Southwestern spice blend and 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. 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.

While the shellfish cooks, start preparing the remaining ingredients.

2

Prep the remaining ingredients; assemble the salad

  • Trim the root end from the romaine heart; coarsely chop the leaves.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
  • Rinse the black beans.
  • Cut the tomatoes in half.
In a large bowl, stir together the honey-lime vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the romaine, bell pepper, beans, tomatoes, and olives and toss to combine; season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls, top with the shellfish and guacamole, and serve.
Kids Can!
  • Rinse the beans.
  • Stir the vinaigrette.
  • Assemble the salad.
  • Top the salad with the guacamole.