Spicy Chipotle-Mango Chutney Shrimp Bulgur Bowl
with corn, green Romano pepper and sour creamCalories
:
661 kcalProtein
:
26.7g proteinTotal
:
15 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Schaaldieren
- Tarwe
- Gluten
- Mosterd
- Melk (inclusief lactose)
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
80 g
Shrimp
(Contains: Schaaldieren)
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
½ piece
Red onion
½ piece
Green Romano pepper
70 g
Corn
1 piece
Tomato
10 g
Chipotle paste
20 g
Mango chutney
(Contains: Mosterd)
½ sachet(s)
Peruvian-style spice mix
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
½ piece
Lime
Not included in your delivery
1 tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
25 milliliters
Water for the sauce
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2765 kJ
Calories661 kcal
Fat22.7 g
Saturated Fat5.9 g
Carbohydrate91.3 g
Sugar15 g
Dietary Fiber15.5 g
Protein26.7 g
Cholesterol30 mg
Salt2 g
Trans Fat0.1 g
Potassium320.6 mg
Calcium82.4 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Strainer
•Casserole
•Paper Towel
Cooking Steps
1
- Transfer the bulgur to a pot or saucepan and cover with water.
- Crumble in the stock cube and bring to a boil, then allow the bulgur to cook for 10 minutes until done.
- Drain and add back to the pot.
2
- Pat the shrimp dry with kitchen paper.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the shrimp for 3 minutes until done. Sprinkle on half of the Peruvian spice mix and season with salt and pepper. Then remove from the pan and set aside.
- In the meantime, slice the onion. Cut the green Romano pepper into strips. Drain the corn.
3
- Heat another drizzle of olive oil in the same deep frying pan over medium-high heat. Fry the onion, green Romano pepper and corn with the rest of the Peruvian spice mix for 4 minutes. Season with salt and pepper to taste.
- Meanwhile, chop the tomato and cut the lime into 6 wedges. Add the tomato and fry for another minute.
- Add the chipotle*, mango chutney, the juice of 1 lemon wedge per person, the water for the sauce and the honey to the vegetables.
*Take care, this ingredient is spicy! Use as preferred.
4
- Serve the bulgur in deep plates. Top with the vegetables and shrimp.
- Drizzle on the sour cream.
- Serve with the rest of the lime wedges.
