Vietnamese shrimp salad
Carb-Conscious, Dairy-Free, Paleo, Soy-Free, Gluten-Free
Delicate shellfish, savory mango, and cooling mint make this 15-minute meal a hit any night of the week, equal parts satisfying and refreshingly light.
In your bag
- Shellfish options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- 10 ounces wild sea scallops
- 1 or 2 organic shallots
- 1 organic lime
- 1 organic mango
- 4 or 5 sprigs organic fresh mint
- Sun Basket nuoc cham base (fish sauce - garlic - coconut sugar)
- 3 ounces organic mixed greens or other leafy greens
- 3 ounces organic shredded cabbage
- 3 tablespoons walnuts
Fish sauce is made by packing fresh anchovies in salt and leaving them to ferment, creating a delicious funky flavor we can’t get enough of. A common pantry item in Southeast Asia, it’s used much like soy sauce, as a salt-like seasoning. The ancient Romans had their own version known as garum, traditionally made with mackerel.
Prepare a medium-hot fire in a grill. Thread the shrimp or scallops 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 lightly charred and just opaque within, 2 to 5 minutes per side.
Calories: 410, Protein: 26g (52% DV), Fiber: 7g (28% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 9g, Saturated Fat: 2g (10% DV), Cholesterol: 180mg (60% DV), Sodium: 1350mg (56% DV), Carbohydrates: 38g (13% DV), Total Sugars: 27g, Added Sugars: 1g (2% DV).
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.