Cal Smart Mexi-Cali Shrimp Bowls
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Cal Smart Mexi-Cali Shrimp Bowls

Cal Smart Mexi-Cali Shrimp Bowls

with Warm Bulgur Salad and Baja Sauce

Lightly-seasoned, pan-fried shrimp shine in this balanced bowl featuring zesty bulgur, spinach and tomatoes! A liberal drizzle of Baja sauce over top is the best way to enjoy this delicious dish!

Tags:
Spicy
•Quick
•Calorie Smart
Allergens:
Shrimp
•Wheat
•Egg
•Mustard
•Milk
•Soy
•Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

1 tbsp

Southwest Spice Blend

½ cup

Bulgur Wheat

(Contains Wheat)

56 g

Baby Spinach

113 g

Baby Tomatoes

7 g

Cilantro

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 unit

Lime

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories570 kcal
Fat27 g
Saturated Fat5 g
Carbohydrate53 g
Sugar7 g
Dietary Fiber5 g
Protein29 g
Cholesterol190 mg
Sodium1820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot
•Measuring Cups
•Measuring Spoons
•Zester
•Medium Bowl
•Small Bowl
•Large Non-Stick Pan
•Paper Towel
•Strainer

Instructions

Cook bulgur
1

Before starting, wash and dry all produce. Combine stock powder and 2/3 cup water (1 cup for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, stir in bulgur. Cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-17 min.

Prep
2

Meanwhile, roughly chop spinach.Finely chop cilantro. Halve tomatoes. Zest, then juice half the lime. Cut remaining lime into wedges. Add tomatoes to a medium bowl, then squeeze a lime wedge over top. Toss to coat.

Make Baja sauce
3

Add mayo, sour cream, half the chipotle sauce, half the lime juice, half the cilantro and 1/2 tsp Southwest Spice Blend (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Cook shrimp
4

Heat a large non-stick pan over medium-high heat.While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Transfer shrimp to another medium bowl. Season with salt, pepper and remaining Southwest Spice Blend, then toss to coat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove the pan from heat. Add remaining chipotle sauce, then stir to coat shrimp.

Make bulgur salad
5

Add lime zest to the pot with bulgur. Fluff bulgur with a fork to combine. Add spinach, remaining lime juice and some cilantro. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Season with pepper, to taste, then toss to combine.

Finish and serve
6

Divide bulgur salad between bowls. Top with shrimp and tomatoes. Dollop Baja sauce over top. Sprinkle with any remaining cilantro. Squeeze a lime wedge over top, if desired.

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