Coriander Tabbouleh Salad with Shrimp

Coriander Tabbouleh Salad with Shrimp

13

"A great summer salad for buffets or as a meal on its own."

Ingredients

30 m {{adjustedServings}} servings 312 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 136 mg
  • 46%
  • Sodium:
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
  2. When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.

Footnotes

  • Cook's Note:
  • You can substitute 3 tomatoes for the cucumber, or use a combination of cucumber and tomatoes in this salad.
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Reviews

13
  1. 15 Ratings

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What I like most about this recipe is the unusual addition of shrimp to the salad. This is the first time I have seen shrimp in a tabbouleh salad, and I found it a fresh addition. It provided ...

I wish I could give this 6 stars. The cucumber was a nice change from tomato. The different fresh flavors of the herbs and ginger blend well but are distinctly different. I can't say enough g...

I was searching for a tabbouleh recipe to correspond with my Low GI Diet menu item, so I used this one, mixed with with a Chickpea Fallafel recipe and put in flat bread - I thought it was great!...