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Cal Smart Shrimp and Bulgur Bowls
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Cal Smart Shrimp and Bulgur Bowls

Cal Smart Shrimp and Bulgur Bowls

with Tangy Herb Aioli and Roasted Veggies

Slightly smoky, herby and chock full of veggies, this calorie smart meal has it all! Pan-seared shrimp sit over a bulgur, roasted veggies and baby spinach. Zingy chimichurri-inspired aioli drizzle brings the entire dish together in a snap!

Tags:
Calorie Smart
Allergens:
Shrimp/Crevettes
Wheat
Sulphites
Egg
Mustard
Almonds/Amandes

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp/Crevettes)

½ cup

Bulgur Wheat

(Contains Wheat)

200 g

Zucchini

160 g

Sweet Bell Pepper

56 g

Baby Spinach

7 g

Parsley

7 g

Cilantro

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Garlic Puree

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

14 g

Almonds, sliced

(Contains Almonds/Amandes)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories630 kcal
Fat34 g
Saturated Fat4.5 g
Carbohydrate53 g
Sugar7 g
Dietary Fiber6 g
Protein31 g
Cholesterol190 mg
Sodium1240 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

Measuring Cups
Measuring Spoons
Medium Pot
Baking Sheet
Large Non-Stick Pan
Large Bowl
Small Bowl

Instructions

Cook bulgur
1

Before starting, preheat the oven to 450˚F. Add 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot.Cover and bring to a boil over high heat.Wash and dry all produce. Once water is boiling, add bulgur. Stir to combine, then cover and remove from heat.Let stand until bulgur is tender and liquid is absorbed, 15-16 min.Fluff with a fork and place pot with bulgur in fridge to cool down.

Prep and roast veggies
2

Meanwhile, core, then cut pepper into 1/4-inch slices.Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Add peppers, zucchini, half the Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the bottom of the oven, stirring halfway, until tender crisp and golden-brown, 14-16 min.

Finish prep and toast almonds
3

Roughly chop spinach.Finely chop cilantro.Finely chop parsley.Heat a large non-stick pan over medium-high heat.When hot, add half the almonds (use all for 4 ppl) to the dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.

Make sauces
4

Add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. This is your dressing.Add mayo, half the cilantro, half the parsley, half the garlic puree, remaining vinegar, 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine. This is your aioli.

Cook shrimp
5

Heat the same pan (from step 2) over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Add remaining garlic puree and remaining Smoked Paprika-Garlic Blend. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.

Finish and serve
6

Add bulgur, spinach, remaining cilantro and remaining parsley to the bowl with dressing. Stir to coat. Divide bulgur and roasted veggies between bowls.Top with shrimp.Dollop aioli over top.Sprinkle toasted almonds over top.