Tabbouleh Salad with Shrimp Recipe

Be the first to add a review
5 1
Publisher Photo
“My co-workers love when I bring this dish to get-togethers,” writes Sandra Bienz of Calgary, Alberta. “It's great as a side dish, but also good enough to stand alone.”
TOTAL TIME: Prep: 20 min. + standing
MAKES:5 servings
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 cup with about 8 shrimp equals 314 calories, 11 g fat (2 g saturated fat), 172 mg cholesterol, 419 mg sodium, 28 g carbohydrate, 7 g fiber, 28 g 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.

Reviews for Tabbouleh Salad with Shrimp

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image