Coriander Tabbouleh Salad with Shrimp

Name: Coriander Tabbouleh Salad with Shrimp
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 237 milliliters bulgur (cracked wheat), uncooked; 1 cucumber, peeled and chopped; 1 Tbsp minced fresh ginger root; 59 milliliters chopped fresh mint leaves; 237 milliliters chopped fresh parsley; 237 milliliters chopped green onions; 1 Tbsp ground coriander; 10 jumbos cooked shrimp - peeled and deveined; 59 milliliters fresh lemon juice; 3 Tbsps olive oil; 4 servings salt and pepper to taste; 591 milliliters boiling water

Coriander Tabbouleh Salad with Shrimp

Coriander Tabbouleh Salad with Shrimp is a dairy free and pescatarian side dish. One serving contains 258 calories, 9g of protein, and 12g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 30 minutes. This recipe is typical of middl eastern cuisine. If you have jumbo shrimp, water, ginger root, and a few other ingredients on hand, you can make it. 1 person found this recipe to be yummy and satisfying.

Instructions

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.

Ingredients you will need

Olive Oil

Bulgur

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper