Meal Kit
Grilled Shrimp Spring Salad
with shallot and buttermilk dressing
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Shellfish (Shrimp), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
In Your Box (serves 2)
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8 oz. Shrimp
- 4 oz. Baby Spinach
- 2 Shallot
- 1 Persian Cucumber
- 1 oz. Dried Apricots
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1 oz. Sour Cream
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½ oz. Sliced Almonds
- ⅓ fl. oz. Champagne Vinegar
- 0 Dill Sprig
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1 fl. oz. Buttermilk
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.
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Nutrition (per serving) VqmeY5q7
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Calories250
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Carbohydrates24g
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Net Carbs21g
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Fat7g
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Protein20g
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Sodium410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Mixing Bowls
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
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1 Prepare the Ingredients
Peel and slice shallot into 1/2" rounds. Trim cucumber and thinly slice into rounds. Slice dried apricots into 1/4" 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.
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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, 1/4 tsp. salt, and a pinch of pepper until combined. Set aside to let flavors marry.
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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.
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4 Grill the Shallots
Return grill to medium heat. Drizzle shallots with 1/2 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.
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5 Toss the Salad
To bowl with dressing, add spinach, cucumber, and apricot and toss to coat.
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6 Plate the Dish
Place salad on a plate. Top with shrimp, garnish with almonds, and serve.
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