Crevettes grillées au citron et à l’ail

Très riche en fibres

< 650 calories

avec sauce au citron et aux herbes et salade d’avocat

8 min

Difficulté: 1/3

Méditerranéenne

Ingrédients : Crevette • Boulgour (blé) • Avocat • Épinards • Chou rouge • Citron • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Vinaigre de vin rouge • Persil • Ail • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crevettes

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

30-min-or-less

Très riche en fibres

Dinner-bowls

< 650 calories

Mediterranean

Ingrédients

Crevettes

285 g

Boulgour

0.5 cup

Bébés épinards

56 g

Chou rouge, émincé

56 g

Gousses d'ail

2 unit(s)

Persil

7 g

Citron

0.5 unit(s)

Avocat

0.5 unit(s)

Vinaigre de vin rouge

1 tbsp

Sel d'ail

4 g

Mayonnaise

2 tbsp

Feta, émietté

0.25 cup

Beurre

0.5 tbsp

Huile

1.33 tbsp

Sucre

1 tsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Before starting, preheat the broiler to high. Wash and dry all produce.
To a medium pot, add 2/3 cup (1 cup) water, 1/2 tbsp (1 tbsp) butter and half the garlic salt. Cover and bring to a boil over high.
Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat. Let stand for 16-18 min, until bulgur is tender and liquid is absorbed.

To a small pot, add cabbage, vinegar, 1 tbsp (2 tbsp) water and 1 tsp (2 tsp) sugar. Season with salt. Bring to a simmer over medium-high heat. Cook for 1-2 min, stirring often, until sugar dissolves and cabbage wilts slightly.
Remove from heat. To a large bowl, transfer cabbage, including pickling liquid. Place in the fridge to cool.

Zest, then juice half the lemon (use whole lemon for 4 servings).
Halve, pit, then peel half the avocado (use whole avocado for 4 servings). Cut into 1/2-inch pieces. Season with salt and pepper.
Peel, then mince or grate garlic.
Roughly chop parsley.

Meanwhile, to a small bowl, add mayo, half the parsley, one-quarter of the garlic, 1/2 tsp (2 tsp) lemon juice and 1 tsp (2 tsp) water. Season with salt and pepper. Stir to mix.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
To an aluminim foil-lined baking sheet, add shrimp, lemon zest, remaining garlic, remaining garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper. Toss to coat.
Broil in the top of the oven for 5-6 min, until shrimp are cooked through.**

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. To the bowl with cabbage, add spinach and 1 tsp (2 tsp) oil. Toss to coat.
Divide bulgur and cabbage-spinach mixture between bowls.
Top with shrimp, feta and avocado.
Drizzle lemon-herb sauce over top.

Nutrition per serving

650

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

215

Cholesterol