
By alexandracooks.com
Tabbouleh with Cilantro, Lime, & Grilled Shrimp
Instructions
Prep:1hCook:5min
This is adapted from this more traditional Tabbouleh recipe. Use the recipe as a guide: Typically I use lemon with tabbouleh, but I was looking for a change, and I thought orange and lime sounded nice with the addition of grilled shrimp. Other ideas that might be nice here: a minced jalapeño or other bell pepper, avocado, raw corn ... so many things. Bulgur: If you have never tried extra-coarse bulgur, I encourage you to make the effort to get your hands on some — the texture is so nice. You can find it at Greek and other international markets. I almost always order it (Duru Extra-Coarse Bulgur) because I have a hard time finding it. Shrimp: I'm using Wild American Shrimp (15-20 count) here, which I bought from Hooked in Latham. Hooked always sources fish from sustainable fisheries and if you are looking for more information on sustainable sources of shrimp, check out Seafood Watch.
Updated at: Thu, 03 Apr 2025 20:00:52 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories370.4 kcal (19%)
Total Fat18.8 g (27%)
Carbs38.8 g (15%)
Sugars5.2 g (6%)
Protein14.9 g (30%)
Sodium1143.6 mg (57%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 cupbulgur
extra-coarse, if possible

1red onion
small, finely diced to yield a cup or more to taste

1English cucumber
or 3 Persian cucumbers, finely diced

1 cupscherry tomatoes
halved or quartered if large

2 teaspoonskosher salt
plus more to taste

3scallions
thinly sliced, white and light green parts

1 bunchchives
small, finely chopped

1 bunchcilantro
or parsley, finely minced to yield a heaping cup

¼ cupextra-virgin olive oil
plus more for the shrimp

1orange
juiced

2limes juiced

black pepper
freshly cracked, to taste

1 lbshrimp
large-, devained and butterflied
Instructions
View on alexandracooks.com
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