TOTAL TIME: Prep: 20 min. + standing
MAKES: 5 servings


  • 1 cup bulgur
  • 2 cups boiling water
  • 1 medium cucumber, peeled, seeded and chopped
  • 8 green onions, chopped
  • 1 cup minced fresh parsley
  • 1/4 cup minced fresh mint
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 1 to 2 teaspoons minced fresh gingerroot
  • 1 to 2 teaspoons ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 pounds cooked medium shrimp, peeled and deveined

Nutritional Facts

1 each: 314 calories, 11g fat (2g saturated fat), 172mg cholesterol, 419mg sodium, 28g carbohydrate (3g sugars, 7g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.


  1. Place bulgur in a small bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed; drain.
  2. In a large bowl, combine the bulgur, cucumber, onions, parsley and mint. In a small bowl, whisk the lemon juice, oil, ginger, coriander, salt and pepper. Pour over bulgur mixture and toss to coat. Transfer to a serving bowl; top with shrimp. Yield: 5 servings.
Originally published as Tabbouleh Salad with Shrimp in Light & Tasty February/March 2008, p25

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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