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Photo: Jacob Snavely; Styling: Buffy Hargett Miller  

Grain Salad with Grilled Shrimp and Sweet Peppers

If you use wooden skewers, submerge them in water for 30 minutes before threading on the shrimp.

Southern Living MAY 2014

  • Yield: Makes 4 servings
  • Hands-on: 30 Minutes
  • Total: 50 Minutes


  • 3/4 cup uncooked bulgur wheat
  • 5 1/2 tablespoons olive oil, divided
  • 1 1/4 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 pound peeled, medium-size raw shrimp, deveined
  • 8 ounces baby sweet peppers
  • 1 bunch green onions
  • 4 1/2 teaspoons fresh lemon juice
  • 1/3 cup coarsely chopped fresh flat-leaf parsley


1. Preheat grill to 350° to 400° (medium-high) heat. Cook bulgur according to package directions. Toss together bulgur, 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper; spread on a baking sheet. Cool completely (about 15 minutes); transfer to a large bowl.

2. Toss together shrimp, 1 Tbsp. oil, 1/4 tsp. salt, and remaining 1/4 tsp. pepper. Thread shrimp onto skewers. Toss together peppers and 1 Tbsp. oil.

3. Grill shrimp and peppers, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Brush onions with 1 1/2 tsp. oil, and grill, covered with grill lid, 1 minute on each side. Slice peppers. Cut onions into 1/2-inch-long pieces.

4. Toss together bulgur mixture, peppers, onions, lemon juice, and remaining 1 Tbsp. oil and 1/2 tsp. salt. Top with parsley and shrimp.