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Tabouli Shrimp Salad Recipe
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.
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Servings: 4
Calories: 337kcal
Equipment
Ingredients
Shrimp
- 1 Lb. Large Wild Shrimp (thawed, peeled, deveined)
- 2 Tablespoons Olive Oil
- Salt/Pepper
Salad
- 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)
Instructions
Shrimp
- 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.
Salad
- 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.
Notes
Omit bulgur for a Whole30 Low-Carb dish.
Nutrition
Serving: 1g | Calories: 337kcal | Carbohydrates: 21g | Protein: 28g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 239mg | Sodium: 1417mg | Fiber: 4g | Sugar: 10g
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