Quick Shrimp and Tabouli Salad
with Toasted Almonds- Shrimp
- Wheat
- Almonds
- Mustard
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Tree nuts
- Wheat
- Fish
Ingredients: Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Beefsteak tomato • Bulgur wheat (wheat) (durum wheat semolina) • Lemon • Plant-based mayonnaise (mustard) (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) • Shallot • Almonds • Parsley • Mint • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide) • Garlic.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
14 g
Parsley
2 unit(s)
Garlic, cloves
1 unit(s)
Tomato
28 g
Almonds, sliced
(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
1 unit(s)
Cannellini Beans
7 g
Mint
1 unit(s)
Lemon
1 unit(s)
Shallot
7 g
Mediterranean Spice Blend
(Contains: May contain traces of allergens, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Plant-Based Mayonnaise
(Contains: Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat, May contain traces of allergens, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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. Cover and bring to a boil over high.
- Once boiling, add bulgur and 1/4 tsp salt. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Roughly chop Parsley.
- Roughly chop mint leaves.
- Peel, then thinly slice shallot.
- Drain, then rinse the cannellini beans. Set aside.
- Peel, then mince or grate garlic
- Zest, then juice the lemon.
- In a small bowl add 1/2 tbsp (1 tbsp) lemon jucie, lemon zest, and half the plant based mayo (use all for 4 portions). Season with salt and pepper, then stir to combine, Set aside.
- Drain and rinse shrimp, then pat dry with paper towels.
- In a medium bowl add shrimp, 1/2 tbsp (1 tbsp) olive oil, garlic and Mediterranean Spice blend. Season with salt and peppper, then toss to coat.
- On a foil-lined baking sheet, add shrimp.
- Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
- In a large bowl add bulgur, shallot, mint, parsley, tomatoes, beans, remaining lemon zest and remaining lemon juice, 1/4 tsp (1/2 tsp ) sugar and 1 tbsp (2 tbsp) olive oil.
- Season with salt and pepper, then toss to combine.
- Divide tabouli salad between bowls, then top with the shrimp.
- Sprinkle almonds over top.
- Dollop with the plant-based lemon aioli.
