Combine bulgur and 2 cups water in a medium saucepan and bring to a boil. Cover, lower heat and simmer until tender, 12 to 15 minutes. Drain off excess liquid if needed; transfer wheat to a bowl, fluff with a fork and let cool.
Combine lemon juice, olive oil, parsley, salt, tomatoes, garlic and shrimp in a medium bowl. Refrigerate for 15 minutes, stirring once or twice while chilling.
Stir shrimp mixture into cooled bulgur and serve over greens.