Cal Smart Shrimp and Bulgur Bowls
with Tangy Herb Aioli and Roasted Veggies
Slightly smoky, herby and chock full of veggies, this calorie smart meal has it all! Pan-seared shrimp sit over a bulgur, roasted veggies and baby spinach. Zingy chimichurri-inspired aioli drizzle brings the entire dish together in a snap!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
½ cup
Bulgur Wheat
(Contains Wheat)
200 g
Zucchini
160 g
Sweet Bell Pepper
56 g
Baby Spinach
7 g
Parsley
7 g
Cilantro
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Garlic Puree
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
14 g
Almonds, sliced
(Contains Almonds)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Add 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot.Cover and bring to a boil over high heat.Wash and dry all produce. Once water is boiling, add bulgur. Stir to combine, then cover and remove from heat.Let stand until bulgur is tender and liquid is absorbed, 15-16 min.Fluff with a fork and place pot with bulgur in fridge to cool down.
Meanwhile, core, then cut pepper into 1/4-inch slices.Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Add peppers, zucchini, half the Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the bottom of the oven, stirring halfway, until tender crisp and golden-brown, 14-16 min.
Roughly chop spinach.Finely chop cilantro.Finely chop parsley.Heat a large non-stick pan over medium-high heat.When hot, add half the almonds (use all for 4 ppl) to the dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.
Add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. This is your dressing.Add mayo, half the cilantro, half the parsley, half the garlic puree, remaining vinegar, 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine. This is your aioli.
Heat the same pan (from step 2) over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Add remaining garlic puree and remaining Smoked Paprika-Garlic Blend. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.
Add bulgur, spinach, remaining cilantro and remaining parsley to the bowl with dressing. Stir to coat. Divide bulgur and roasted veggies between bowls.Top with shrimp.Dollop aioli over top.Sprinkle toasted almonds over top.
