Mediterranean-Style Shrimp Bulgur Bowls

Équilibré

Très riche en fibres

Riche en protéines

Rapido

Mediterranean-Style Shrimp Bulgur Bowls

with Lemony-Dill Bulgur

20 min

Difficulté: 1/3

Méditerranéenne

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Gluten

Arachides

Amandes

Crevettes

Sésame

Noix

Tags

Très riche en fibres

Riche en protéines

Dinner-bowls

Rapido

Nouveau

< 650 calories

High-protein-picks

Ingrédients

Crevettes

285 g

Boulgour

0.5 cup

Courgette

1 unit(s)

Tomato

1 unit(s)

Citron

1 unit(s)

Bébés épinards

28 g

Gousses d'ail

1 unit(s)

Amandes, tranchées

56 g

Pesto au poivrons rôtis

0.25 cup

Mélange d'épices méditerranéen

7 g

Sucre

0.5 tsp

Huile

1 tbsp

Sel

0.25 tsp

Poivre

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 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.

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Cut tomato into 1/4-inch pieces.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Roughly chop spinach.
Peel, then mince or grate garlic.

To a foil-lined baking sheet, add zucchini, half the Mediterranean Spice Blend and 1/2 tbsp (1 tbsp) olive oil. Toss to coat. Season with salt and pepper.
Broil in the middle of the oven for 7-10 min, until tender-crisp.

Drain and rinse shrimp, then pat dry with paper towels. Sprinkle remaining Mediterranean Spice Blend over top of shrimp. Season with salt and pepper.
In a large non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high.
When the pan is hot, add shrimp, half the almonds and garlic. Cook for 2-3 min, stirring often, until shrimp just turn pink.**

Meanwhile, in a small bowl, whisk together lemon zest, lemon juice and 1/2 tsp (1 tsp) sugar. Season with salt.
Fluff bulgur with a fork, then stir in lemon zest mixture, spinach and remaining almonds.