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Indian-Spiced Shrimp and Bulgur

Indian-Spiced Shrimp and Bulgur

with Roasted Zucchini and Peppers and Mint-Yogurt Sauce
0.0(0)
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Calories
: 
710 kcal
Protein
: 
37g protein
Difficulty
: 
Easy
Allergens:
  • Shrimp
  • Milk
  • Wheat
  • Almonds
  • Mustard
  • Gluten
  • May contain traces of allergens
  • Soy
  • Sulphites
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Tree nuts
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

285 g

Shrimp

(Contains: Shrimp)

1 unit(s)

Greek Yogurt

(Contains: Milk)

1 unit(s)

Zucchini

2 unit(s)

Garlic, cloves

1 unit(s)

Lemon

1 unit(s)

Sweet Bell Pepper

½ cup

Bulgur Wheat

(Contains: Gluten, May contain traces of allergens, Wheat)

28 g

Almonds, sliced

(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)

9 g

Indian Spice Mix

(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

7 g

Mint

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

1 tbsp

Butter*

(Contains: Milk)

Calories710 kcal
Fat38 g
Saturated Fat8 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber11 g
Protein37 g
Cholesterol200 mg
Sodium1300 mg
Trans Fat0.4 g
Potassium1150 mg
Calcium300 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

Cook bulgur
1
  • Before starting, preheat the oven to 450°F.
    Wash and dry all produce.
  • To a medium pot, add 3/4 cup (1 1/2 cups) water, 1 tbsp (2 tbsp) butter, half the Indian Spice Mix 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.
Prep
2
  • Peel, then mince or grate garlic.
  • Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
  • Core, then cut pepper into 1/2-inch pieces.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Thinly slice mint.
  • Drain and rinse shrimp, then pat dry with paper towels. Season with remaining Indian Spice Mix.
Cook veggies
3
  • Add peppers, zucchini and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. 
  • Roast in the middle of the oven for 12-15 min, stirring halfway through, until tender.
Make mint-yogurt sauce
4
  • Meanwhile, to a small bowl, add yogurt, mint, half the garlic, 1/2 tbsp (1 tbsp) water, 1/4 tsp (1/2 tsp) sugar, lemon zest and half the lemon juice. Stir to combine. Season with salt and pepper.
Cook shrimp
5
  • Meanwhile, to a large non-stick pan, heat 1 tbsp (2 tbsp) olive oil over medium-high. When the pan is hot, add shrimp and remaining garlic. Cook for 1-2 min, stirring occasionally.
  • Add almonds. Cook for 1-2 mins, stirring occasionally, until shrimp just turn pink. ** Season with salt and pepper.
Finish and plate
6
  • Spoon half the mint yogurt sauce on the base of the bowl.
  • Divide bulgur, veggies and shrimp mixture between bowls.
  • Dollop the remaining mint yogurt sauce over top.
  • Squeeze lemon wedge on top, if desired.

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