Cal Smart Mexi-Cali Shrimp Bowls

Name: Cal Smart Mexi-Cali Shrimp Bowls with Warm Bulgur Salad and Baja Sauce
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 285 g Shrimp; 1 tbsp Southwest Spice Blend; ½ cup Bulgur Wheat; 56 g Baby Spinach; 113 g Baby Tomatoes; 1 unit(s) Green Onion; 2 tbsp Mayonnaise; 1 unit(s) Lemon; 1 unit(s) Sour Cream; 1 tbsp Vegetable Stock Powder; 2 tbsp Chipotle Sauce; 1 tbsp Oil*; 0.13 tsp Pepper*; 0.13 tsp Salt*

with Warm Bulgur Salad and Baja Sauce

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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:

Quick

•Calorie Smart

Allergens:

Shrimp

•Hvede

•Egg

•Senf

•Milk

•Soja

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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

Preparation Time20 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

1 tbsp

Southwest Spice Blend

½ cup

Bulgur Wheat

56 g

Baby Spinach

113 g

Baby Tomatoes

1 unit(s)

Green Onion

2 tbsp

Mayonnaise

1 unit(s)

Lemon

1 unit(s)

Sour Cream

1 tbsp

Vegetable Stock Powder

2 tbsp

Chipotle Sauce

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values

Calories550 kcal

Fat25 g

Saturated Fat5 g

Carbohydrate53 g

Sugar8 g

Dietary Fiber5 g

Protein32 g

Cholesterol205 mg

Sodium1860 mg

Trans Fat0.2 g

Potassium800 mg

Calcium200 mg

Iron4 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

•Zester

•Medium Bowl

•Small Bowl

•Measuring Spoons

•Strainer

•Large Non-Stick Pan

Cooking Steps

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.