TABBOULEH SALAD WITH SHRIMP
"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."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- 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. , 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.
Nutrition Facts : Calories 314 calories, Fat 11g fat (2g saturated fat), Cholesterol 172mg cholesterol, Sodium 419mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 7g fiber), Protein 28g protein. Diabetic Exchanges
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Y O U 3
[email protected]This salad was delicious! I made it for a potluck and it was a hit. Everyone loved the combination of flavors and textures.
Henry Mwangangi
[email protected]I would give this recipe 3 out of 5 stars. The tabbouleh was good, but the shrimp were a bit overcooked. I think I would have preferred to cook them for a shorter amount of time.
Don Manusina
[email protected]This salad was a bit bland for my taste. I think I would have preferred a more flavorful dressing.
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[email protected]I followed the recipe exactly and the salad turned out great! The flavors were well-balanced and the shrimp were cooked perfectly.
Mustapha Abdullahi
[email protected]This recipe is a great way to use up leftover shrimp. I had some cooked shrimp in the fridge and this salad was the perfect way to use them up.
Arohan Rid one
[email protected]I'm not a huge fan of shrimp, but I really enjoyed this salad. The tabbouleh was so refreshing and flavorful, and the shrimp were cooked perfectly.
Anees ur Rehman
[email protected]This salad was easy to make and turned out great! I used pre-cooked shrimp to save time, and it still tasted delicious.
IAN ALFARO
[email protected]I would give this recipe 4 out of 5 stars. The tabbouleh was delicious, but the shrimp were a bit bland. I think I would have preferred to marinate them in something before cooking.
Hasan Sas
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times. The tabbouleh is light and refreshing, and the shrimp adds a nice touch of flavor and protein.
Charlie Stubblefield
[email protected]The tabbouleh salad was good, but I found the shrimp to be a bit overcooked. I think I would have preferred to cook them for a shorter amount of time.
Faraj Marzouq
[email protected]This salad was a bit too tangy for my taste. I think I would have preferred a more mild dressing.
Aisha Humaira
[email protected]I'm not usually a fan of tabbouleh, but this recipe changed my mind. The shrimp and the lemon-tahini dressing really took it to the next level. Will definitely be making this again!
Mimoza Topxhiu Ajeti
[email protected]5 stars! The tabbouleh salad was easy to make and turned out great. I especially loved the addition of shrimp, which added a nice protein boost to the salad.
Leo Heritage
[email protected]This tabbouleh salad with shrimp was a delightful and refreshing dish! The combination of flavors and textures was perfect - the tangy lemon-tahini dressing, the chewy bulgur, the crisp vegetables, and the succulent shrimp. It was a hit at my dinner