Looking for a healthy, nutritious meal with tons of flavor? This Tabouli Shrimp Salad Recipe has it all! Made with the traditional tabbouleh ingredients of mint, parsley, lemon, tomatoes, cucumber and lemon. The addition of shrimp makes this a satisfying meal that is great for lunch or dinner. (includes Whole30 option)
If you love BIG flavors, you’re going to want to try this Tabouli Shrimp Salad Recipe. I love tabouli salad as a snack. I gave up drive-thru food completely. So when I am running errands and realize I am starving I have been stopping into Trader Joe’s to pick up their ready-made tabouli salad.
That has been my emergency on-the-go convenience food lately. Why would I give up fast food completely? Well, after I followed the Whole30 plan during the month of January I decided to cheat one day. I was starving and forgot my healthy snack so I decided to hit the drive thru for fries and a soda. After eating a few fries my tongue and throat began to sting. I looked in my pocket mirror and saw that my tongue was bleeding! The Horror! That cured my fast food cravings ever since.
So I decided to make my new favorite healthy snack into a full on meal. To follow the Whole30 plan just omit the bulgur.
This Tabouli Shrimp Salad Recipe is vibrant, flavorful, satisfying and healthy. Everything you could possibly want in a nutritious meal.
Add these shrimp dishes to your menu:
A few more tabouli inspired recipes:
Here are a couple items you may need for this recipe: (affiliate links)
This Tabouli Shrimp Salad Recipe has it all! Made with the traditional tabbouleh ingredients of mint, parsley, lemon, tomatoes, cucumber and lemon. The addition of shrimp makes this a satisfying meal that is great for lunch or dinner.
- 1 Lb. Large Wild Shrimp (thawed, peeled, deveined)
- 2 Tablespoons Olive Oil
- 1/2 Cup Dry Red Bulgur
- 1/2 Cup Mint Leaves (chopped)
- 1 Cup Parsley Leaves (chopped)
- 20 Cherry Tomatoes (quartered)
- 1 Cup Chopped Cucumber
- Juice of 1/2 a Large Lemon
- 2 Tablespoons Olive Oil
- Salt/Pepper (to taste)
Preheat oven to 400°F
Rinse and Drain thawed shrimp.
Toss shrimp with oil, salt and pepper. Transfer to a rimmed baking sheet. Bake 8-10 minutes (depending on size) or until shrimp are pink and in a loose 'C' shape.
Prepare bulgur according to package instructions.
Combine mint, parsley, tomatoes, cucumber, lemon juice and oil. Salt and pepper to taste. Toss with cooked shrimp.
Serve shrimp tabouli salad over prepared bulgur.
Omit bulgur for a Whole30 compliant dish.
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