Indian-Spiced Shrimp and Bulgur

Balanced

Very High Fibre

Spicy

High Protein

Indian-Spiced Shrimp and Bulgur

with Zucchini , Peppers and Mint-Yogurt Sauce

7 min

Difficulty: 1/3

Canadian

Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Zucchini • Sweet bell pepper • Bulgur wheat (wheat) (durum wheat semolina) • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lemon • Almonds • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Mint • Garlic.

Allergens

Almonds

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Gluten

Tags

Very High Fibre

Classic-plates

Regional-specialty

Spicy

High Protein

Quick

New

Ingredients

Shrimp

285 g

Greek Yogurt

1 unit(s)

Zucchini

1 unit(s)

Garlic, cloves

2 unit(s)

Lemon

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Bulgur Wheat

0.5 cup

Almonds, sliced

28 g

Indian Spice Mix

9 g

Mint

7 g

Oil

3 tbsp

Salt

0.25 tsp

Pepper

0.13 tsp

Sugar

0.25 tsp

Butter

1 tbsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
To a medium pot, add 3/4 cup (1 1/2 cups) water, 1 tbsp (2 tbsp) butter, half the Indian Spice Mix 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.

Peel, then mince or grate garlic.
Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Core, then cut pepper into 1/2-inch pieces.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Thinly slice mint.
Drain and rinse shrimp, then pat dry with paper towels. Season with remaining Indian Spice Mix.

Add peppers, zucchini and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
Roast in the middle of the oven for 12-15 min, stirring halfway through, until tender.

Meanwhile, to a small bowl, add yogurt, mint, half the garlic, 1/2 tbsp (1 tbsp) water, 1/4 tsp (1/2 tsp) sugar, lemon zest and half the lemon juice. Stir to combine. Season with salt and pepper.

Meanwhile, to a large non-stick pan, heat 1 tbsp (2 tbsp) olive oil over medium-high. When the pan is hot, add shrimp and remaining garlic. Cook for 1-2 min, stirring occasionally.
Add almonds. Cook for 1-2 mins, stirring occasionally, until shrimp just turn pink. ** Season with salt and pepper.