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Smart Ginger-Glazed Shrimp and Bulgur Bowls
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Smart Ginger-Glazed Shrimp and Bulgur Bowls

Smart Ginger-Glazed Shrimp and Bulgur Bowls

with Clementine, Snow Peas and Almonds

This retro-inspired dinner has got it all: Saucy shrimp, crunchy veggies, sweet clementine, toasted nuts and fluffy grains are tied together with a punchy dressing.

Tags:
Carb Smart
Calorie Smart
Quick
Allergens:
Shrimp/Crevettes
Wheat
Soy
Almonds/Amandes
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp/Crevettes)

¼ cup

Bulgur Wheat

(Contains Wheat)

1 unit

Clementine

56 g

Baby Spinach

113 g

Snow Peas

4 tbsp

Ginger Sauce

(Contains Soy, Wheat)

28 g

Almonds, sliced

(Contains Almonds/Amandes)

½ tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

½ tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories420 kcal
Fat16 g
Saturated Fat3.5 g
Carbohydrate43 g
Sugar14 g
Dietary Fiber5 g
Protein29 g
Cholesterol185 mg
Sodium1450 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.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Strainer
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Cook bulgur
1

Before starting, wash and dry all produce. Add half the bulgur (all for 4 ppl), 1/3 cup (2/3 cup) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat. Once boiling, cover and remove from heat. Let stand, until bulgur is tender and liquid is absorbed, 15-16 min. Fluff bulgur with a fork.Stir in 1/2 tbsp (1 tbsp) butter.

Prep
2

Meanwhile, peel clementine, then separate into segments. Trim, then halve snow peas. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Toast almonds
3

Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Cook shrimp
4

Add 1/2 tbsp (1 tbsp) oil to the same pan, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Remove from heat.Add half the ginger sauce, then toss until shrimp is coated.

Assemble salad
5

Whisk together remaining ginger sauce, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) vinegar in a large bowl. Add spinach, snow peas, clementine segments and bulgur.Season with salt and pepper, then toss to combine.

Finish and serve
6

Divide salad between bowls. Top with ginger-glazed shrimp.Sprinkle toasted almonds over top.

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