Nutritionist's Pick: Shrimp and Lemon-Mint Tabbouleh

Balanced

with Toasted Almonds and Plant-Based Lemon Aioli

20 min

Difficulty: 1/3

Mediterranean

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Gluten

Peanuts

Almonds

Shrimp

Sesame

Tree nuts

Fish

Tags

Dinner-bowls

Ingredients

Shrimp

285 g

Bulgur Wheat

0.5 cup

Parsley

14 g

Garlic, cloves

2 unit(s)

Tomato

1 unit(s)

Almonds, sliced

28 g

Cannellini Beans

1 unit(s)

Mint

7 g

Lemon

1 unit(s)

Shallot

1 unit(s)

Mediterranean Spice Blend

7 g

Plant-Based Mayonnaise

2 tbsp

Oil

1.5 tbsp

Salt

0.25 tsp

Pepper

0.125 tsp

Sugar

0.125 tsp

Preparation

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. Cover and bring to a boil over high.
Once boiling, add bulgur and 1/4 tsp salt. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

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

Meanwhile, cut tomato into 1/4-inch pieces.
Roughly chop Parsley.
Roughly chop mint leaves.
Peel, then thinly slice shallot.
Drain, then rinse the cannellini beans. Set aside.
Peel, then mince or grate garlic
Zest, then juice the lemon.
In a small bowl add 1/2 tbsp (1 tbsp) lemon jucie, lemon zest, and half the plant based mayo (use all for 4 portions). Season with salt and pepper, then stir to combine, Set aside.

Drain and rinse shrimp, then pat dry with paper towels.
In a medium bowl add shrimp, 1/2 tbsp (1 tbsp) olive oil, garlic and Mediterranean Spice belnd. Season with salt and peppper, then toss to coat.
On a foil-lined baking sheet, add shrimp.
Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**

In a large bowl add bulgur, shallot, mint, parsley, tomatoes, beans, remaining lemon zest and remaining lemon juice, 1/4 tsp (1/2 tsp ) sugar and 1 tbsp (2 tbsp) olive oil.
Season with salt and pepper, then toss to combine.