Meal Kit

Grilled Shrimp Spring Salad

with shallot and buttermilk dressing

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Shellfish, Tree Nuts

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Shallot
  • 1 Persian Cucumber
  • 1 oz. Dried Apricots
  • 0 Dill Sprig
  • Info
    8 oz. Shrimp
  • Info
    1 fl. oz. Buttermilk
  • Info
    1 oz. Sour Cream
  • ⅓ fl. oz. Champagne Vinegar
  • 4 oz. Baby Spinach
  • Info
    ½ oz. Sliced Almonds

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 Grill Pan or Outdoor Grill

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Peel and slice shallot into ½" rounds. Trim cucumber and thinly slice into rounds. Slice dried apricots into ¼" pieces. Stem and mince dill. Rinse shrimp and pat dry. In a small mixing bowl, combine shrimp, half the dill (reserve remaining for dressing), 1 tsp. olive oil, and a pinch of salt and pepper. Set aside at least 5 minutes.

  2. 2

    Make the Dressing

    Heat a grill or grill pan to medium heat. In a large mixing bowl, stir buttermilk, sour cream, Champagne vinegar, remaining dill, ¼ tsp. salt, and a pinch of pepper until combined. Set aside to let flavors marry.

  3. 3

    Cook the Shrimp

    Coat with cooking spray and add shrimp to hot grill. Grill until lightly charred and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Remove shrimp to a plate and rest 5 minutes. Reserve grill; no need to wipe clean.

  4. 4

    Grill the Shallots

    Return grill to medium heat. Drizzle shallots with ½ tsp. olive oil and a pinch of salt and pepper. Place shallots on hot grill and cook until charred and lightly softened, 4-5 minutes per side. Remove shallot from grill and add to bowl with dressing.

  5. 5

    Toss the Salad

    To bowl with dressing, add spinach, cucumber, and apricot and toss to coat.

  6. 6

    Plate the Dish

    Place salad on a plate. Top with shrimp, garnish with almonds, and serve.

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