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
•Calorie Smart
Allergens:
Shrimp
•Wheat
•Soy
•Almonds
•Sulphites
•Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
285 g
Shrimp
(Contains Shrimp)
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit(s)
Clementine
56 g
Baby Spinach
113 g
Snow Peas
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
28 g
Almonds, sliced
(Contains Almonds)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
¼ tsp
Salt*
½ tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Calories520 kcal
Fat16 g
Saturated Fat3.5 g
Carbohydrate64 g
Sugar16 g
Dietary Fiber5 g
Protein35 g
Cholesterol185 mg
Sodium1540 mg
Trans Fat0.2 g
Potassium900 mg
Calcium225 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.
Utensils
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Strainer
•Large Non-Stick Pan
•Large Bowl
•Whisk
Cooking Steps
1
- Add half the bulgur (use 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.
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.
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.
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 are coated.
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.
6
- Divide salad between bowls.
- Top with ginger-glazed shrimp.
- Sprinkle toasted almonds over top.