BBQ Mango-Tandoori Shrimp Skewers
with Fruity Lime Salad & Jewelled Bulgur
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Everything is ready for your mango magic trick. A touch of mango chutney brings a delectably sweet note to tandoori-spiced shrimp skewers. And chunks of fresh mango add fruitiness to a salad of pre-sliced hearty green veggies spritzed with lime. Ta-da!
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Lime
- 1 Mango
- 120g Hearty Salad mix (cabbage, broccoli, kale, Brussels sprouts)
- 25g Nuts & Seeds salad topper
- 30g Mango chutney
- 80g Bulgur
- 60g Garlic-cucumber yogurt (tzatziki or raita)
- 4 Bamboo skewers
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin powder, mint flakes, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Cashews • Milk • Shrimp • Soy • Wheat
You will need:
Medium pot
Oil
Peeler
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
14 g
Saturated Fat
3 g
Sodium
1780 mg
Total Carb
80 g
Sugars
36 g
Protein
32 g
Fibre
14 g
Preparation
Cook the bulgur
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Place the skewers in a shallow bowl; cover with water.
- In a medium pot, combine the bulgur, ¾ cup 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 the bulgur and add the salad topper.
Prepare the shrimp skewers
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); rub with a drizzle of oil, the spices, ½ the mango chutney and S&P.
- Drain the skewers and thread each one with the shrimp, leaving 1-inch free on the bottom.
Grill the shrimp skewers
- Add the shrimp skewers* to the BBQ (or pan) and grill, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
- Peel and pit the mango; medium-dice.
- Juice the lime.
- In a medium bowl, combine the salad mix, mango, lime juice, remaining mango chutney, a drizzle of oil and S&P.
Plate your dish
- Divide the raita between your bowls and spread out in a circular motion.
- Top with the bulgur, salad and shrimp skewers. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
