Rating: 4 stars
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If you use wooden skewers, submerge them in water for 30 minutes before threading on the shrimp.

Julie Grimes
Recipe by Southern Living May 2014

Gallery

Credit: Jacob Snavely; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
30 mins
total:
50 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

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