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:
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 Time20 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

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 unit(s)

Green Onion

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 unit(s)

Lemon

1 unit(s)

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

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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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

Instructions

Cook bulgur
1
  • 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.
Prep
2
  • 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.
Make Baja sauce
3
  • 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.
Cook shrimp
4
  • 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.
Make bulgur salad
5
  • 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.
Finish and serve
6
  • Divide bulgur salad between bowls. Top with shrimp and tomatoes.
  • Dollop Baja sauce over top.
  • Sprinkle with remaining green onions.
  • Squeeze a lemon wedge over top, if desired.
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