Shrimp & Bulgur Summer Salad
with Mango, Corn & Minty Lime-Garlic Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
700 /serving
In the spirit of summer, we’re taking salad outside for a bright, sunny, outdoorsy makeover. That means you’ll be tossing together cubes of mango and niblets of freshly shucked corn, and inviting in light-hearted ingredients like torn curly leaf lettuce, fresh spears of mint and sweet cherry tomato halves. Bulk up the works with fluffy bulgur, and then throw on some seared shrimp with an invigorating mint, lime and garlic vinaigrette.
We will send you:
- 285g Shrimp
- 15ml Minced garlic
- 140g Cherry tomatoes
- 1 Bunch of mint
- 1 Lime
- 1 Ear of corn
- 1 Head of curly leaf lettuce
- 1 Mango
- 80g Bulgur
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Shrimp, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Peeler
Oil
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
5 g
Sodium
1460 mg
Total Carb
66 g
Sugars
20 g
Protein
30 g
Fibre
11 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, 1 ⅓ cups water (double for 4 portions) 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 and keep warm.
Cook the corn
Meanwhile, cut the corn kernels off the cob (shuck if necessary). In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the corn and sauté, 3 to 4 min., until lightly browned and beginning to pop; season with ½ the spices and S&P. Transfer to a plate and reserve the pan.
Mise en place
Meanwhile, peel and pit the mango; small-dice. Juice the lime. Pick the mint leaves off the stems; finely chop the leaves. In a small bowl, make the vinaigrette by combining the mango, lime juice, garlic, ½ the mint, 4 tbsp oil (double for 4 portions), a pinch of the remaining spices and S&P.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In the reserved pan, 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
Meanwhile, separate the lettuce leaves; tear the leaves. Halve the tomatoes. In a large bowl, combine the bulgur, lettuce, tomatoes, remaining mint and S&P.
Plate your dish
Divide the salad between your plates. Top with the corn and shrimp. Drizzle with the vinaigrette. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
