
Hot Harissa-Lemon Shrimp
with Sautéed Veggies over Bulgur
360 cals
20 mins
Description
Fire up some hot Maghrebi harissa and cue the vibrant colours of sweet pepper miscela to bolster yourself against pale winter skies. For full-bodied flavour, marinate plump pink shrimp in a piquant mix of lemon juice and harissa before cooking. Sauté pre-cut zucchini half-moons and leafy greens in a gently curried seasoning blend. Lay your hearty veggies and spicy seafood over fluffy bulgur to warm the body and soul at suppertime.
Contains:
Mustard, Shrimp, Sulphites, Wheat
Ingredients
for 2 servings
(Double for 4 portions)
285g Shrimp
120g Baby greens (baby spinach or kale)
300g Zucchini half-moons
1 Lemon
30g Sweet pepper miscela
80g Bulgur
15g Harissa
30ml Vegetable demi-glace
9g Eat Your Veg spices (salt, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives)
Nutrition
Total fat | 9g |
Saturated Fat | 1g |
Sodium | 1400mg |
Total carbs | 45g |
Sugar | 6g |
Protein | 28g |
Fibres | 8g |
Recipe Instructions




