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Sun-Dried Tomato Pesto Shrimp

Sun-Dried Tomato Pesto Shrimp

with Vegetable-Studded Bulgur and Toasted Spiced Almonds
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
670 kcal
Protein
: 
34g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Shrimp
  • Wheat
  • Almonds
  • Sulphites
  • Milk
  • 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)

½ cup

Bulgur Wheat

(Contains: Wheat May be present: Gluten)

7 g

Parsley

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

113 g

Corn Kernels

28 g

Almonds, sliced

(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

5 g

Italian Herb Spice Blend

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May be present: Soy, Sulphites)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories670 kcal
Fat31 g
Saturated Fat4.5 g
Carbohydrate68 g
Sugar12 g
Dietary Fiber11 g
Protein34 g
Cholesterol180 mg
Sodium1570 mg
Trans Fat0.1 g
Potassium1350 mg
Calcium200 mg
Iron4 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 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.
Toast almonds
2
  • Heat a large non-stick pan over medium. 
  • When hot, add 1/2 tsp (1 tsp) oil and almonds. Toast for 2-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  • Stir in half the Italian Herb Spice Blend and stir until coated. Transfer to a plate to cool.
  • Wipe out the pan.
Prep
3
  • Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
  • Core, then cut pepper into 1/4-inch pieces.
  • Roughly chop parsley.
Broil shrimp
4
  • Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
  • On an unlined baking sheet, add shrimp and remaining Italian Herb Spice Blend with 1 tbsp (2 tbsp) oil. Toss to coat.
  • Broil in the top of the oven for 5-6 min, until shrimp just turn pink.**
Cook veggies
5
  • Meanwhile, reheat the same pan from step 2 over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, zucchini, peppers and corn. Cook for 4-5 min, stirrng often, until tender-crisp.
  • Season with salt and pepper
Finish and serve
6
  • Stir vegetables and half the parsley into bulgur. Season with salt and pepper.
  • Divide bulgur between bowls. Top with shrimp.
  • Squeeze sun-dried tomato pesto over shrimp.
  • Sprinkle almonds and remaining parsley over top.

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