Shrimp Tabbouleh

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Nutritional Information

Amount per serving
  • Calories: 339
  • Fat: 15g
  • Saturated fat: 2g
  • Protein: 20g
  • Carbohydrate: 34g
  • Fiber: 10g
  • Cholesterol: 32mg
  • Sodium: 1232mg


  • 1 cup quick-cooking bulgur wheat
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 1 small clove garlic, finely chopped
  • 12 large cooked shrimp, peeled and deveined
  • 6 cups salad greens


  1. 1. 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.
  2. 2. 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.
  3. 3. Stir shrimp mixture into cooled bulgur and serve over greens.
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