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!
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)
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
7 g
Parsley
3 tbsp
Tzatziki
(Contains Milk)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
28 g
Almonds, sliced
(Contains Almonds)
Not included in your delivery
½ tsp
Sugar*
¼ tsp
Pepper*
¼ tsp
Salt*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- 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 combine.
- Roast in the bottom of the oven, stirring halfway through, until veggies are tender-crisp and golden-brown, 14-16 min.
- 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 toasted almonds to a plate.
- 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 tangy herb sauce).
- Reheat the same pan (from step 2) over medium-high.
- While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- 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.**
- Add remaining garlic puree and remaining Smoked Paprika-Garlic Blend. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.
- Add bulgur, spinach and remaining parsley to the large bowl with dressing. Stir to combine.
- Divide bulgur and roasted veggies between bowls. Top with shrimp.
- Dollop tangy herb sauce over top.
- Sprinkle toasted almonds over top.