Tabbouleh with Cilantro, Lime, & Grilled Shrimp

Name: Tabbouleh with Cilantro, Lime, & Grilled Shrimp
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup bulgur, extra-coarse* if possible, see notes above; 1 small red onion, finely diced to yield a cup or more to taste; 1 English cucumber or 3 Persian cucumbers, finely diced; 1 to 2 cups cherry tomatoes, halved or quartered if large; 2 teaspoons kosher salt, plus more to taste; 3 to 6 scallions, thinly sliced, white and light green parts; 1 small bunch of chives, finely chopped; 1 bunch cilantro or parsley, finely minced to yield a heaping cup; 1/4 cup extra-virgin olive oil, plus more for the shrimp; 1 orange, juiced; 2 limes, juiced; freshly cracked black pepper, to taste; 1 lb. 15-20 count (large-ish) shrimp, devained and butterflied

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: Mon, 28 Apr 2025 11:06:30 GMT