Coriander Tabbouleh Salad with Shrimp13 Reviews
- Prep: 30 min
- Ready In: 30 min
“A great summer salad for buffets or as a meal on its own.” - by Iron Chef Suzi-Q
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 312 cal
- 11.9 g
- 33.7 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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 anothe..." See morer layer of texture as shrimp as a "to the bite" feel to it. While parsley plays a big role in this salad, I am not a huge fan of it, and as such that element was not my favourite part. Overall, I did enjoy this recipe, but I did note that its a salad that needs to be consumed within a day or two as the bulgar tends to take on a goopy consistency when it marinates with the other ingredients for too long."
"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 good th..." See moreings about this salad. Everyone who tires it loves it."
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