Shrimp and Tabbouleh Salad


Shrimp and Tabbouleh Salad

Servings 6


  • 1 cup bulgur wheat
  • 1 cup boiling low sodium chicken stock
  • 2 cups salad shrimp if frozen, thawed and drained
  • 2 ripe tomatoes peeled, cored and chopped
  • 4 green onions sliced
  • 1/2 cup chopped fresh parsley
  • 1/3 cup freshly squeezed lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon black pepper
  • Mixed lettuce leaves


  • Place bulgur wheat in a heatproof glass bowl and add the boiling stock. Stir, cover and allow to stand 30 minutes.
  • Meanwhile, in a large bowl, stir together shrimp, tomatoes, onions, parsley, lemon juice, olive oil, garlic salt, zest and pepper.
  • Fluff the bulgur wheat and let cool to room temperature.
  • Add to the shrimp mixture, cover and refrigerate at least 2 hours before serving over lettuce leaves.


Note: you can substitute an equal amount of farro, however, follow the package directions for preparation.
Nutrition information: 269 calories; 8.6g fat; 275mg sodium; 21.1g carbohydrates; 28.1g protein.