In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Vietnamese shrimp salad Also available with jumbo shrimp or scallops
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, <600 Calories
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.
In your bag
- 3 organic scallions
- Sunbasket nuoc cham base (fish sauce - lime juice - sambal oelek - ginger - coconut sugar)
- Shellfish options:
- 8 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 10 ounces wild sea scallops
- Five-spice powder
- 1 organic romaine heart or other lettuce
- 1 organic mango
- 3 ounces organic shredded carrots
- 3 tablespoons walnuts
Nutrition per serving
Calories 370, Total Fat 21g (27% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 590mg (26% DV), Total Carb. 33g (12% DV), Fiber 8g (29% DV), Total Sugars 22g (Incl. 0g Added Sugars, 0% DV), Protein 19g
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, Sesame.
Instructions
Wash produce before use
1
Make the dressing
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for the salad.
In a small bowl, stir together the white parts of the scallions, the nuoc cham base, 1 tablespoon [2 TBL] water, and 1 tablespoon [2 TBL] oil.
2
Prep and cook the shellfish
Shrimp:
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season with salt, pepper, and the five spice powder.
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.
Scallops:
- Pat the scallops dry with a paper towel; season with salt and the five spice powder.
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 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.
In a large bowl, toss together the romaine, mango, carrots, walnuts, shellfish, the green parts of the scallions, and half the dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.
Serve
Kids Can!
- Stir the dressing.
- Time the cooking.
- Assemble the salad.