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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
1 tbsp
Southwest Spice Blend
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
½ cup
Bulgur Wheat
(Contains Wheat)
56 g
Baby Spinach
113 g
Baby Tomatoes
1 piece
Green Onion
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 piece
Lemon
1 piece
Sour Cream
(Contains Milk)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Combine stock powder and 2/3 cup (1 cup) water in a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur, then return to a boil. Cover and remove pot from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Meanwhile, roughly chop spinach.
- Thinly slice green onion.
- Halve tomatoes.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Add tomatoes to a medium bowl, then squeeze a lemon wedge over top. Toss to coat.
- Add mayo, sour cream, half the chipotle sauce, half the lemon juice and 1/2 tsp (1 tsp) Southwest Spice Blend to a small bowl.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, use a strainer to 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 (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Remove pan from heat. Add remaining chipotle sauce, then stir to coat shrimp.
- Add lemon zest to the pot with bulgur. Fluff with a fork to combine.
- Add spinach, remaining lemon juice and half the green onions. Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Season with pepper, then toss to combine.
- Divide bulgur salad between bowls. Top with shrimp and tomatoes.
- Dollop Baja sauce over top.
- Sprinkle with any remaining green onions.
- Squeeze a lemon wedge over top, if desired.
