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coriander-tabbouleh-salad-with-shrimp-recipe

Coriander Tabbouleh Salad with Shrimp

A refreshing and light salad with a burst of coriander flavor, paired with succulent shrimp.
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Preparation Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Bulgur wheat
  • 2 cups Boiling water
  • 1 cup Chopped fresh coriander
  • 1 cup Chopped fresh parsley
  • 1 cup Diced tomatoes
  • ½ cup Diced cucumber
  • ¼ cup Olive oil
  • ¼ cup Lemon juice
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 lb Shrimp, peeled and deveined

Instructions 

  1. 1. In a large mixing bowl, combine bulgur wheat and boiling water. Cover and let it sit for 15 minutes or until the water is absorbed.
  2. 2. Fluff the bulgur with a fork and let it cool.
  3. 3. Add chopped coriander, parsley, tomatoes, and cucumber to the bulgur. Mix well.
  4. 4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the bulgur mixture and toss to combine.
  5. 5. In a saucepan, cook the shrimp over medium heat until pink and opaque, about 3-4 minutes per side.
  6. 6. Add the cooked shrimp to the salad and toss gently. Serve immediately or chill in the refrigerator before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 500mg | Potassium: 300mg | Fiber: 5g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 3mg

Keywords

Coriander, Shrimp, Tabbouleh
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