Unlock all the flavours of this dish simply by broiling shrimp and caramelizing their natural flavours. Zingy garlic and lemon, plus a variety of toppings, make this dinner pop!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Shrimp • Avocado • Bulgur wheat (durum wheat semolina) (wheat) • Spinach • Red cabbage • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Parsley • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Triticale
Sulphites
Soy
Mustard
Wheat
Milk
Sulphites
Shrimp
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten
Utensils
Baking Sheet
Measuring Spoons
Strainer
Zester
Large Bowl
Small Bowl
Aluminum Foil
Medium Pot
Measuring Cups
Small pot
Tags
Under 50g of Carbs
New
Under 650 Calories
SEO
Ingredients
Shrimp
285 g
Bulgur Wheat
0.5 cup
Baby Spinach
56 g
Red Cabbage, shredded
56 g
Garlic, cloves
2 unit(s)
Parsley
7 g
Lemon
0.5 unit(s)
Avocado
1 unit(s)
Red Wine Vinegar
1 tbsp
Garlic Salt
1 tsp
Mayonnaise
2 tbsp
Feta Cheese, crumbled
0.25 cup
Butter
1 tbsp
Oil
1.33 tbsp
Sugar
1 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
Preparation
1
Add 2/3 cup (1 cup) water, 1 tbsp (2 tbsp) butter and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat. Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
2
Add cabbage, vinegar, 1 tbsp (2 tbsp) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, and cabbage wilts slightly, 1-2 min.
Remove from heat. Transfer cabbage, including pickling liquid, to a large bowl. Place in the fridge to cool.
3
Zest, then juice half the lemon (whole lemon for 4 ppl).
Halve, pit, then peel avocado. Cut into 1/2-inch pieces. Season with salt and pepper.
Peel, then mince or grate garlic.
Roughly chop parsley.
4
Meanwhile, add mayo, half the parsley, one quarter of the garlic, 1/2 tsp (2 tsp) lemon juice and 1 tsp (2 tsp) water to a small bowl. Season with salt and pepper. Stir to mix.
5
Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Add shrimp, lemon zest, remaining garlic, remaining garlic salt and 1 tbsp (2 tbsp) oil to an aluminim foil-lined baking sheet. Season with pepper. Toss to mix.
Broil in the top of the oven until shrimp are cooked through, 5-6 min.**
6
Fluff bulgur with fork, then stir in remaining lemon juice and remaining parsley.
Drain all but 1/2 tbsp (1 tbsp) pickling liquid from cabbage. Add spinach and 1 tsp (2 tsp) oil to the bowl with cabbage. Toss to coat.
Divide bulgur and cabbage-spinach mixture between bowls.