Tabbouleh Bowls with Shrimp
30 Minute tabbouleh bowls with shrimp for dinner tonight!
Servings: 6 servings
Ingredients
tabbouleh
- 1 cup medium grind bulgur wheat*
- salt
- 2 cups parsley, packed down. Note: make sure you wash your parsley well to remove any grit, and dry it well.
- 1 cup fresh mint leaves
- ½ small red onion, minced
- ½ cucumber, finely diced
- 1 pint cherry tomatoes
dressing
- 1/3 cup extra virgin olive oil
- 4 Tbsp fresh lemon juice Note: adjust the lemon juice to your own liking. You may want a little more.
- salt and fresh cracked black pepper to taste
shrimp
- 24 medium raw shrimp, peeled and de-veined. You can leave the tails on for presentation or remove them if you prefer.
- salt and fresh cracked black pepper
- 2 cloves garlic, peeled and minced
- 1 Tbsp olive oil or butter
- fresh lemon juice
- chopped parsley
garnish, optional
- crumbled goat or feta cheese
- lemon wedges
- fresh parsley or mint leaves
Instructions
- Put the bulgur in a medium pan with 1 ½ cups of water and a pinch of salt. Bring to a boil, then turn the heat down, cover, and simmer for 12 minutes, or until most of the water has been absorbed. Remove from the heat and let sit, covered, for 10 minutes. Then fluff with a fork. Note: if using packaged bulgur follow the directions on the package.
- While the bulgur is cooking finely mince the parsley. You can do this with a knife, or in a food processor. Try to get it as fine and even as you can. Slice or snip the mint leaves into fine shreds.
- Add the parlsley and mint to the bulgur and toss to combine.
- Whisk together the dressing and taste to adjust to your liking. Add enough to the tabbouleh to moisten well, but don't drown it. (Reserve the extra dressing.) Toss the bulgur with the onion and cucumber and add salt and pepper to taste. Cover and chill until ready to serve. Note: do not add the tomatoes yet.
- Pat the shrimp dry with paper towels to remove excess moisture. Season both sides of the shrimp with salt and pepper. You can also add minced garlic at this stage for extra flavor, if desired. Toss the shrimp to ensure they are evenly coated with the seasonings.
- Place a skillet or frying pan over medium-high heat. Add a tablespoon of olive oil or butter. Allow the oil or butter to heat until it shimmers but doesn't smoke.
- Carefully add the seasoned shrimp to the hot pan in a single layer. Do not overcrowd the pan; work in batches if necessary. Let the shrimp cook without stirring for 1-2 minutes until the bottom side turns pink and opaque.
- Using tongs, flip the shrimp over to cook the other side. Let them cook for another 1-2 minutes until they are fully pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery if cooked for too long.
- Add a squeeze of fresh lemon juice over the shrimp and sprinkle with parsley. Note: Once the shrimp are fully cooked, remove them from the pan immediately to prevent overcooking.
- Quarter the cherry tomatoes. Toss the tabbouleh with the rest of the dressing and the tomatoes. Serve in bowls, topped with shrimp and garnished with crumbled cheese, lemon wedges, and fresh herbs, if desired.
Notes
*If you want to use a fine bulgur follow the package instructions for soaking.
Nutrition
Calories: 278 kcal · Carbohydrates: 26 g · Protein: 13 g · Fat: 15 g · Saturated Fat: 2 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 11 g · Trans Fat: 0.002 g · Cholesterol: 64 mg · Sodium: 463 mg · Potassium: 589 mg · Fiber: 6 g · Sugar: 3 g · Vitamin A: 2410 IU · Vitamin C: 53 mg · Calcium: 97 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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