Ingredients
Method
- In a medium pot, bring water and a pinch of salt to a boil. Add the bulgur, cover with a lid, and immediately remove from the heat. Let it sit for 15 minutes until tender. Fluff it with a fork.½ cup bulgur wheat, ¾ cup water
- Heat a large pan over medium heat. Add the chopped cashews and toast for 4–5 minutes, stirring often. Once golden and fragrant, remove and set aside.¼ cup raw cashews
- In the same pan, add the edamame and ¼ cup water. Cook for 5–6 minutes until the water evaporates. Season with salt and pepper, then remove from the heat.1/2 cup edamame beans, salt, pepper
- In a medium bowl, whisk the rice vinegar, salt, and pepper (and a pinch of sugar if using). Fold in the diced mango, cooked edamame, and half of the cilantro.¼ cup fresh cilantro, 1 mango, 1/2 cup edamame beans, 1/2 tbsp rice vinegar, salt, sugar
- Pat the shrimp dry with paper towels. In a bowl, toss shrimp with flour, smoked paprika, chili powder, salt, and pepper until coated.10 oz shrimp, 1 tbsp all-purpose flour, 2 tsp smoked paprika, 2 tsp chili powder, 4 cloves garlic
- Heat a drizzle of oil in the pan over medium-high heat. Add the shrimp and cook for 2–3 minutes or until fully pink. Add minced garlic for the last 30 seconds.1-2 tbsp oil
- Stir the remaining cilantro and half of the cashews into the bulgur. Divide into bowls, top with the spicy shrimp and mango salsa, and finish with a drizzle of spicy mayo and the remaining cashews.4 tbsp spicy mayo
Nutrition
Calories: 664kcalCarbohydrates: 63gProtein: 41gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 238mgSodium: 480mgPotassium: 1088mgFiber: 12gSugar: 17gVitamin A: 2837IUVitamin C: 40mgCalcium: 178mgIron: 5mg
Notes
- The nutrition information provided here is intended as a rough guide, only. We are not licensed nutritionists.
