Shrimp and Tabbouleh Salad

Shrimp and Tabbouleh Salad

Did you make a resolution to get healthy in 2021? More importantly, are you keeping it? Healthy eating doesn’t have to be boring and tasteless. In fact, it can be delicious. Tammy Algood, recipe contributor for The Tennessee Magazine, shares some of her healthy farm-fresh recipes. 

Print Recipe
Shrimp and Tabbouleh Salad
Shrimp and Tabbouleh Salad
Course Salad
Cuisine Seafood
Servings
Course Salad
Cuisine Seafood
Servings
Shrimp and Tabbouleh Salad
Instructions
  1. Place bulgur wheat in a heatproof glass bowl and add the boiling stock. Stir, cover and allow to stand 30 minutes.
  2. Meanwhile, in a large bowl, stir together shrimp, tomatoes, onions, parsley, lemon juice, olive oil, garlic salt, zest and pepper.
  3. Fluff the bulgur wheat and let cool to room temperature.
  4. Add to the shrimp mixture, cover and refrigerate at least 2 hours before serving over lettuce leaves.
Recipe Notes

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.

Share this Recipe

Leave a Comment