Bulgur Wheat and Shrimp Salad
Bulgur Wheat and Shrimp Salad is a light, refreshing, and nutrient-packed dish. It combines the nutty flavor of bulgur wheat with the succulent taste of shrimp, fresh vegetables, and a zesty dressing. This dish is high in protein and fiber, making it ideal for those looking to manage their weight while enjoying a satisfying meal.
Allergen Information: Contains Seafood Allergy
Nutrition Facts
Per serving
Energy
131 kcal
Protein
7 g
Carbs
21 g
Fat
2 g
Fiber
3 g
Ingredients
Wheat, bulgur
0.5 cup (100g)
Common salt
0.5 tsp (2.5g)
Pepper, black
0.5 tsp (2.5g)
Lemon, juice
1 tbsp (15g)
Shelled Shrimp
8 small (64g)
Cherry Tomatoes
0.25 cup, halved (50g)
Cucumber
0.25 cup, sliced (50g)
Red Bell Pepper
0.25 cup, sliced (50g)
Red Onion
0.25 cup, cubed (50g)
Fresh Parsley (chopped)
2 tbsp (10g)
Fresh Mint (chopped)
1 tbsp (3g)
Clove Garlic, Minced
1 tsp (5g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
Bulgur Wheat:
- Rinse the bulgur wheat under cold water.
- Soak it in hot water (1:2 ratio of bulgur to water) for 15-20 minutes or until tender. Drain any excess water and fluff with a fork.
Shrimp:
- Season with a pinch of salt, black pepper, and paprika.
Cooking Steps
Heat a non-stick skillet over medium heat with oil.
Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove and set aside.
In a large mixing bowl, combine the soaked and fluffed bulgur wheat, chopped cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
Add the cooked shrimp to the salad. Pour the dressing over the mixture and toss gently to combine.
Serve it.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.