
Speedy Sumac Spiced Shrimp
over Warm Bulgur, Veggie & Almond Salad
Cooking time
10 minutes
Servings
4
Calories
370 /serving
Speedy Sumac Spiced Shrimp
over Warm Bulgur, Veggie & Almond Salad
When a rainbow of colours suddenly appears at dinnertime, there will be smiles from one side of the table to the other. Bright peppers and green-skinned cucumber deliver a refreshing crunch, embedded in a warm bulgur salad. As nifty as it is nutritious, it’s tossed with a squirt of lemon and the crunch of almonds. Pan-seared shrimp boosts its pink hue and naturally sweet flavour with a tangy sumac spice blend.
We will send you:
- 450g Shrimp
- 1 Lemon
- 3 Cucumbers
- 2 Sweet peppers
- 25g Almonds
- 160g Bulgur
- 20g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)
Contains: Almonds, Mustard, Shrimp, Wheat
You will need:
Medium pot
Salt & pepper (S&P)
Large pan (non-stick if possible)
Oil
Total Fat
14 g
Saturated Fat
2 g
Sodium
1140 mg
Total Carb
43 g
Sugars
6 g
Protein
23 g
Fibre
8 g
Preparation

Cook the bulgur
In a medium pot, combine the bulgur, 1 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.

Mise en place
Meanwhile, core and small-dice the sweet peppers. Halve the cucumbers lengthwise; thinly slice crosswise. Juice the lemon.

Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ¾ of the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.

Make the salad
In a large bowl, combine the bulgur, sweet peppers, cucumbers, lemon juice, 2 tbsp oil, ½ the almonds (roughly chop if whole), the remaining spices and S&P.

Plate your dish
Divide the salad between your plates. Top with the shrimp. Garnish with the remaining almonds. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.

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