Nutritionist's Pick: Shrimp with Chive-Garlic Aioli
with herbed bulgur and spiced chickpeasCalories
:
790 kcalProtein
:
41g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
High Protein
Very High Fibre
New
Allergens:
- Shrimp
- Wheat
- Mustard
- Egg
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Fish
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
285 g
Shrimp
(Contains: Shrimp)
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
7 g
Parsley
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
7 g
Chives
2 unit(s)
Garlic, cloves
14 g
Mediterranean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Calories790 kcal
Fat33 g
Saturated Fat4 g
Carbohydrate88 g
Sugar8 g
Dietary Fiber18 g
Protein41 g
Cholesterol190 mg
Sodium1960 mg
Potassium1150 mg
Calcium200 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.
Cooking Steps
1
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed
2
- Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moon.
- Core, then cut pepper into 1/2 inch pieces.
- To a foil-lined baking sheet, add peppers, zucchini, and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to coat.
- Broil in the top of the oven for 8-10 min, stirring halfway until tender-crisp and golden.
3
- Thinly slice chives.
- Peel, then mince or grate garlic.
- To a small bowl, mayo, half the chives and half the garlic. Season with salt and pepper. Stir to combine.
4
- Heat a large non-stick pan over medium-high.
- While the pan heats, drain, then rinse chickpeas.
- When hot, add 1 tbsp (2 tbsp) olive oil, then chickpeas. Cook for 4-6 min, stirring often, until golden.
- Remove from heat. Stir in half the Mediterranean Spice Blend and remaining garlic. Season with salt and pepper.
5
- Drain and rinse shrimp, then pat dry with paper towels. To an unlined baking sheet, add shrimp, 1/2 tbsp (1 tbsp) olive oil and remaining Mediterranean Spice Blend. Season with salt and pepper. Toss to coat.
- Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
- While shrimp cook, roughly chop parsley.
6
- Stir parsley into bulgur.
- Divide bulgur and chickpeas between bowls.
- Top with veggies and shrimp.
- Spoon chive-garlic aioli over top.
- Sprinkle remaining chives over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, but some found it a bit bland; adding lemon helped boost the flavor.
- Ease of prep: Roasting vegetables and pan-frying shrimp worked well as alternatives to broiling.
- Suggestions: Consider tripling the aioli sauce for more moisture and flavor; experiment with additional spices for more depth.
- Portions: Serving size was generally good, with ample chickpeas and a satisfying amount of shrimp.
