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 Sauce and Roasted Veggies

Slightly smoky, herby and chock full of veggies, this calorie-smart meal has it all. Pan-seared shrimp sit over bulgur, roasted veggies and baby spinach, and herby yogurt sauce brings the whole dish together!

Calorie Smart

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


serving amount

285 g


(Contains Shrimp)

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit


1 unit

Sweet Bell Pepper

56 g

Baby Spinach

7 g


3 tbsp

Yogurt Sauce

(Contains Milk)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Garlic Puree

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

14 g

Almonds, sliced

(Contains Almonds)

Not included in your delivery

2.5 tbsp


¼ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories560 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate55 g
Sugar9 g
Dietary Fiber7 g
Protein32 g
Cholesterol185 mg
Sodium1280 mg
Trans Fat0.1 g
Potassium1150 mg
Calcium225 mg
Iron4.75 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.


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


Cook bulgur

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

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

Roughly chop spinach.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

Add 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. (NOTE: This is your dressing).Add yogurt sauce, half the parsley, half the garlic puree and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your herb sauce).

Cook shrimp

Heat the same pan (from step 2) over medium-high.While pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.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

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 herb sauce over top.Sprinkle toasted almonds over top.