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Cal Smart Mexi-Cali Shrimp Bowls
20-MIN MEAL
Very High Fibre
Quick
Under 650 Calories
Cal Smart Mexi-Cali Shrimp Bowls

with Warm Bulgur Salad and Baja Sauce

8 min
Difficulty: 2/3
Mexican

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 (shrimp) (shrimp, sodium phosphate, salt) • Baby tomato • Bulgur wheat (wheat) (durum wheat semolina) • Lemon • Spinach • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Mayonnaise (mustard, egg) (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) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Green onion.

Allergens

Shrimp
Sulphites
Mustard
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
Egg
May contain traces of allergens
Milk
Egg
Mustard
Wheat
Sulphites
Gluten
Sesame
Fish

Utensils

Small Bowl
Large Non-Stick Pan
Medium Pot
Measuring Cups
Zester
Measuring Spoons
Strainer
Medium Bowl

Tags

Very High Fibre
Dinner-bowls
Quick
Under 650 Calories
Latin-american-faves
Ingredients
Shrimp

Shrimp

285 g

Bulgur Wheat

Bulgur Wheat

0.5 cup

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Baby Spinach

Baby Spinach

56 g

Green Onion

Green Onion

1 unit(s)

Baby Tomatoes

Baby Tomatoes

113 g

Lemon

Lemon

1 unit(s)

Mayonnaise

Mayonnaise

2 tbsp

Sour Cream

Sour Cream

43 mL

Chipotle Sauce

Chipotle Sauce

2 tbsp

Southwest Spice Blend

Southwest Spice Blend

6 g

Pepper*

Pepper*

0.125 tsp

Oil*

Oil*

1 tbsp

Salt*

Salt*

0.125 tsp

Preparation
1
Cook bulgur
  • Before starting, wash and dry all produce.
  • In a medium pot, combine stock powder and 2/3 cup (1 cup) water. Cover and bring to a boil over high heat. 
  • Once boiling, stir in bulgur, then return to a boil. Cover and remove pot from heat.
  • Let stand for 16-18 min, until bulgur is tender and liquid is absorbed. 
2
Prep
  • Meanwhile, roughly chop spinach.
  • Thinly slice green onion.
  • Halve tomatoes.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • To a medium bowl, add tomatoes, then squeeze a lemon wedge over top. Toss to coat.
3
Make Baja sauce
  • To a small bowl, add mayo, sour cream, half the chipotle sauce, half the lemon juice and 1/2 tsp (1 tsp) Southwest Spice Blend.
  • Season with salt and pepper, then stir to combine.
4
Cook shrimp
  • Heat a large non-stick pan over medium-high.
  • While the pan heats, use a strainer to drain and rinse shrimp, then pat dry with paper towels.
  • To another medium bowl, transfer shrimp. Season with salt, pepper and remaining Southwest Spice Blend, then toss to coat. 
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** 
  • Remove pan from heat. Add remaining chipotle sauce, then stir to coat shrimp.
5
Make bulgur salad
  • Add lemon zest to the pot with bulgur. Fluff with a fork to combine.
  • Add spinach, remaining lemon juice and half the green onions. Drizzle 1/2 tbsp (1 tbsp) oil over top.
  • Season with pepper, then toss to combine.
6
Finish and serve
  • Divide bulgur salad between bowls. Top with shrimp and tomatoes.
  • Dollop Baja sauce over top.
  • Sprinkle with any remaining green onions.
  • Squeeze a lemon wedge over top.
Nutrition per serving

560

kcal

Calories

27

g

Fat

5

g

Saturated Fat

55

g

Carbohydrate

8

g

Sugar

8

g

Dietary Fiber

29

g

Protein

205

mg

Cholesterol

1840

mg

Sodium

0.2

g

Trans Fat

850

mg

Potassium

200

mg

Calcium

3.5

mg

Iron

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