Vietnamese shrimp salad

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

Vietnamese shrimp salad

Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious

2 Servings, 370 Calories/Serving

15 Minutes

Delicate shellfish, savory mango, and our Vietnamese salad dressing make this 15-minute meal satisfying and refreshingly light.

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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.
  • 1 or 2 organic shallots
  • Sunbasket nuoc cham base (fish sauce - lime juice - sambal oelek - ginger - coconut sugar)
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 organic romaine heart or other lettuce
  • 1 organic mango
  • 3 organic scallions
  • 3 ounces organic shredded carrots
  • 3 tablespoons walnuts
Grill It
Prepare a medium-hot fire in a grill. Meanwhile, soak wooden skewers in water for 10 minutes. Once soaked, thread the shellfish onto skewers, making sure the shrimp are facing the same way or the flat sides of the scallops are facing out. Set the skewers on the grill directly over the heat and cook, turning once, until the shellfish is lightly browned and just opaque within, 2 to 5 minutes per side.

Nutrition per serving

Calories 370, Total Fat 17g (22% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 620mg (27% DV), Total Carb. 37g (13% DV), Fiber 8g (29% DV), Total Sugars 28g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Fish (anchovy), Tree Nuts (coconut, walnut)

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

Make the dressing

  • Peel the shallots and thinly slice them crosswise. Separate the slices into rings.
In a small bowl, stir together the shallots, nuoc cham base, and 2 tablespoons [¼ cup] water.

2

Prep and cook the shellfish

For the shrimp or jumbo shrimp:
  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. 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.

For the 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. 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.

3

Prep the remaining ingredients; assemble the salad

  • Trim the root end from the romaine heart; thinly slice the leaves.
  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise.
  • Trim the root ends from the scallions; thinly slice the scallions.
In a large bowl, toss together the romaine, mango, scallions, carrots, walnuts, shellfish, and 1 tablespoon [2 TBL] dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.

Serve

Transfer the salad to individual plates and serve the remaining dressing on the side.
Kids Can!
  • Separate the shallot slices into rings.
  • Stir the dressing.
  • Assemble the salad.