Tulum shrimp with citrus-kale salad and Mayan chipotle dressing

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

Tulum shrimp with citrus-kale salad and Mayan chipotle dressing

Soy-Free, Dairy-Free, Gluten-Free

2 Servings, 430 Calories/Serving

20 Minutes

Take a quick trip to Tulum with this gluten-free delight—plump shrimp, juicy oranges, cool cucumber, and gently spicy chipotle for an easy, breezy weeknight meal.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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 organic cucumber
  • 1 bunch organic red or other kale (about 10 ounces)
  • 3 organic scallions
  • Sun Basket sazón seasoning (achiote - granulated garlic - cumin - onion powder - turmeric - coriander)
  • 2 ounces organic shredded carrots
  • Sun Basket Mayan chipotle dressing (coconut nectar - chipotle chile in gluten-free adobo - canola oil - lime juice - red wine vinegar - garlic)
  • Seafood options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 2 or 3 organic radishes (about 2 ounces total)
  • 2 organic oranges

Nutrition per serving

Calories: 430, Protein: 28g (56% DV), Fiber: 10g (40% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 3g, Saturated Fat: 2g (10% DV), Cholesterol: 180mg (60% DV), Sodium: 940mg (39% DV), Carbohydrates: 44g (15% DV), Total Sugars: 22g, Added Sugars: 4g (8% 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 the cucumber and the kale salad

  • Peel the cucumber, if desired; thinly slice enough cucumber to measure ¾ cup [1½ cups].
  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Trim the root ends from the scallions; thinly slice the scallions.
In a small bowl, season the cucumber lightly with salt and as much sazón seasoning as you like and toss to coat.
In a medium bowl, combine the kale with 1 teaspoon [2 tsp] oil and ½ teaspoon [1 tsp] salt and gently massage the leaves. Add the scallions, carrots, and as much Mayan chipotle dressing as you like and toss to coat (set aside any remaining dressing for serving). Season to taste with salt and pepper.
Let the cucumber and kale salad stand, tossing occasionally, while you prepare the rest of the meal.

2

Prep and cook the seafood

For the 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 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 plate. While the shrimp cook, prepare the remaining ingredients.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
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 to a plate.
While the scallops cook, prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Thinly slice the radishes.
  • Using your hands or a sharp knife, peel the oranges. Working over a small bowl, cut along both sides of each membrane to release the segments into the bowl. Alternatively, cut the fruit in half crosswise and separate each half into segments. Discard any seeds.

Serve

Divide the cucumber among individual bowls and top with the kale salad, radishes, oranges, and seafood. Drizzle with any remaining dressing and serve.
Kids Can!
  • Measure the cucumber.
  • Strip the kale leaves.
  • Stir the cucumber and seasonings.
  • Massage the kale leaves.
  • Peel the oranges by hand.