Quick Indian-Style Shrimp & Tomato Bowls
with Raita & Minty Cucumber Salad
Cooking time
10 minutes
Servings
4
Calories
320 /serving
Be in and out of the kitchen real quick, on the shortest month of the year! This seafood supper takes 10 minutes to cook, and it’ll bowl them over with flavour. Our Let’s Chaat spice mix showcases the tangy-sweet taste of mango powder, with hints of mint and cinnamon. Each serving begins with a bed of bulgur, topped with juicy shrimp and cherry tomatoes. Raita adds creaminess, while a salad of cukes and fresh mint is as kid-friendly as they come.
We will send you:
- 450g Shrimp
- 15ml Minced garlic
- 280g Cherry tomatoes
- 1 Bunch of mint
- 4 Cucumbers
- 1 Lime
- 160g Bulgur
- 120g Garlic-cucumber yogurt (raita)
- 18g Let’s Chaat spices (mango powder, cumin, black salt, ajowan, black peppercorn, fennel, ginger, spearmint flakes, coriander, cinnamon, star anise)
Contains: Milk, Shrimp, Sulphites, Wheat
You will need:
Medium pot
Salt & pepper (S&P)
Large pan (non-stick if possible)
Oil
Total Fat
6 g
Saturated Fat
2 g
Sodium
1090 mg
Total Carb
45 g
Sugars
7 g
Protein
24 g
Fibre
7 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, 1 ⅓ cups water, ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 8 to 10 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Mise en place
Meanwhile, halve the cucumbers lengthwise; thinly slice on an angle. Juice the lime. Pick the mint leaves off the stems; roughly chop the leaves.
Cook the shrimp & tomatoes
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with all but a pinch of the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the garlic, tomatoes and shrimp. Cook, gently crushing the tomatoes, 2 to 3 min. per side, until the shrimp* are opaque and cooked through. Add ½ the lime juice; stir well.
Make the cucumber salad
Meanwhile, in a medium bowl, combine the cucumbers, ⅔ of the mint, the remaining lime juice and spices, and S&P.
Finish & serve
In a small bowl, combine the raita and 1 tbsp water. Divide the bulgur between your bowls. Top with the cucumber salad, shrimp and tomatoes. Garnish with the remaining mint. Drizzle with the raita. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
