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 Time10 minutes


serving amount

285 g


(Contains Shrimp)

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit(s)


1 unit(s)

Sweet Bell Pepper

56 g

Baby Spinach

7 g


3 tbsp


(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


¼ tsp


¼ tsp


2.5 tbsp



Nutrition Values

Calories630 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate57 g
Sugar9 g
Dietary Fiber7 g
Protein37 g
Cholesterol185 mg
Sodium1240 mg
Trans Fat0.1 g
Potassium1200 mg
Calcium250 mg
Iron5 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 Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Large Bowl
Small Bowl


Cook bulgur
  • 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 combine.
  • Roast in the bottom of the oven, stirring halfway through, until veggies are 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 toasted almonds 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 tangy herb sauce).
Cook shrimp
  • 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.
Finish and serve
  • 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.