Turmeric-mojo shrimp with roasted carrots and poblano

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

Turmeric-mojo shrimp with roasted carrots and poblano

Turmeric-mojo shrimp with roasted carrots and poblano

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories

2 Servings, 370 Calories/Serving

25–40 Minutes

Our secret to an extra-refreshing mojo marinade? Turmeric. This magical spice pairs perfectly with citrus, garlic, and cumin and boosts the immune system.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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
  • Sunbasket mojo marinade (orange juice - lime juice - extra virgin olive oil - garlic - kosher salt - Aleppo chile flakes - onion - cumin - dried oregano)
  • 1 teaspoon turmeric
  • 2 organic carrots
  • 1 organic Granny Smith or other apple
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic poblano

Nutrition per serving

Calories 370, Total Fat 21g (27% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 660mg (29% DV), Total Carb. 27g (10% DV), Fiber 7g (25% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 22g

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and marinate the shellfish

Heat the oven to 425°F.
  • Rinse and drain the shellfish. Pat dry on a paper-towel-lined plate; season lightly with salt.
In a medium bowl, stir together the mojo marinade and turmeric and season lightly with salt and pepper. Add the shellfish and toss to coat. Let stand while you prepare the remaining ingredients.


Prep the remaining ingredients

  • Scrub or peel the carrots and trim the ends; cut the carrots in half lengthwise, then crosswise into ½-inch-thick pieces.
  • Core and cut the apple in half. Cut half the apple into ½-inch pieces. Using the large holes of a box grater, grate the remaining half for garnish. [Core and cut 1 apple into ½-inch pieces. Core and grate the remaining apple.]
  • Coarsely chop the cilantro.
  • Remove the stem, ribs, and seeds from the poblano; coarsely chop the poblano. Wash your hands after handling.
On a sheet pan, drizzle the carrots, apple pieces, and poblano with 1 to 2 tablespoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, stirring halfway through, until the vegetables and apple are lightly browned and tender, 10 to 12 minutes. Meanwhile, cook the shellfish.


Cook the shellfish

For the shrimp or jumbo shrimp:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Using a slotted spoon, remove the shrimp from the marinade, reserving the marinade. Add the shrimp to the pan 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:
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Using a slotted spoon, remove the scallops from the marinade, reserving the marinade. Add the scallops to the pan 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 the reserved marinade to the pan and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened slightly, about 30 seconds. Remove from the heat and stir in the cilantro.


Transfer the roasted vegetables and apple to individual bowls and top with the shellfish and cooked marinade. Garnish with the grated apple and serve.
Kids Can!
  • Scrub the carrots.
  • Time the cooking.
  • Garnish with the grated apple.