Best Tabbouleh Salad With Shrimp Recipes

Mint Marinated Grilled Shrimp Tabbouleh Salad image

Provided by Bobby Flay

Time 2h25m

Yield 4 servings

Number Of Ingredients 16

1/2 cup medium or coarsely cracked bulgur
1 1/2 cups boiling water
3/4 cup baby arugula leaves
2 large green onions, thinly sliced
3 tablespoons finely chopped fresh mint, plus fresh mint leaves for garnish
1/4 cup fresh lemon or lime juice
1 clove garlic, chopped to a paste
1/4 cup olive oil
Salt and freshly ground black pepper
Grilled shrimp, recipe follows
1/4 cup fresh lemon juice
3 tablespoons chopped fresh mint
1/4 cup canola oil
1/4 teaspoon ground black pepper
1 pound shrimp (20 to 24 size), shelled and deveined
Salt

Steps:

Place bulgur in a bowl and pour the boiling water over. Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours.
Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint.
Whisk together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and season with salt and pepper.
Transfer tabbouleh to a platter and top with the grilled shrimp. Garnish with fresh mint leaves.
Combine juice, mint, oil and pepper in a blender and blend until smooth. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes.
Heat grill to high. Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through.

Mint-Marinated Shrimp with Tabbouleh, Tomatoes, and Feta image

Yield Makes 4 servings

Number Of Ingredients 12

2 cups medium or coarsely cracked bulgur*
1 1/2 cups water
1/2 cup plus 2 tablespoons fresh lemon juice
1/3 cup plus 2 tablespoons olive oil
6 tablespoons chopped fresh mint, divided
2 teaspoons coarse kosher salt, divided
20 cooked peeled deveined large shrimp with tails intact
3 plum tomatoes, seeded, coarsely chopped
1/2 cup finely chopped arugula
1/2 cup crumbled feta cheese (about 3 ounces)
2 green onions, chopped
1 garlic clove, minced

Steps:

Stir bulgur, 1 1/2 cups water, 1/2 cup lemon juice, and 1/3 cup oil in large bowl. Let stand until bulgur is tender and most liquid is absorbed, about 2 hours.
Meanwhile, whisk together remaining 2 tablespoons lemon juice, 2 tablespoons oil, 3 tablespoons mint, and 1/2 teaspoon salt in medium bowl. Mix in shrimp. Marinate 30 minutes, stirring occasionally.
Drain off any excess liquid from bulgur. Mix in tomatoes, arugula, feta, green onions, garlic, remaining 3 tablespoons mint, and 1 1/2 teaspoons salt. Season salad to taste with pepper.
Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.
*Also called cracked wheat; available at supermarkets, specialty foods stores, and natural foods stores.

Shrimp & Feta Tabbouleh image

Provided by sweetstef

Categories Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2/3 cup bulgur (usually found near rice in supermarkets)
1 2/3 cups water
1 lemon, juice of
12 ounces shrimp, cooked
1 cup cucumber, diced
1 tomatoes, chopped
1/2 cup red onion, chopped
1/2 cup parsley, chopped
2 tablespoons olive oil
1/2 cup feta cheese, crumbled
salt & pepper

Steps:

In a saucepan, combine bulgur, water and 2 tablespoons lemon juice; bring to a boil. Cover and simmer until tender, about 12-15 minutes Drain any excess water and let cool.
Place chopped shrimp in large serving bowl. Sprinkle with 2 tablespoons lemon juice and fresh ground pepper. Let stand for 5 minutes.
Stir in cucumber, tomatoes, onion, parsley, oil and feta. Add salt, pepper, and lemon juice.
Stir in cooled bulgur and toss.
Enjoy!

Nutrition Facts : Calories 296.6, Fat 12.1, SaturatedFat 4.1, Cholesterol 182.3, Sodium 412.5, Carbohydrate 24.1, Fiber 5.3, Sugar 3.3, Protein 24.2

Mint Marinated Grilled Shrimp Tabbouleh Salad image

Provided by Bobby Flay

Categories appetizer

Time 1h24m

Yield 4 servings

Number Of Ingredients 15

1/2 cup medium or coarsely cracked bulgur
1 1/2 cups boiling water
3/4 cup baby arugula leaves
2 large green onions, thinly sliced
3 tablespoons finely chopped mint leaves, plus whole leaves, for garnish
1/4 cup fresh lemon or lime juice
1 clove garlic, mashed to a paste
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 cup fresh lemon juice
3 tablespoons chopped fresh mint leaves
1/4 cup canola oil
1/4 teaspoon ground black pepper
1 pound shrimp (20 to 24 size), shelled and deveined
Salt

Steps:

Grilled shrimp, recipe follows
Place bulgur in a bowl and pour the boiling water over. Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours.
Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint.
Whisk together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and season with salt and pepper.
Transfer tabbouleh to a platter and top with the grilled shrimp. Garnish with fresh mint leaves.
Combine juice, mint, oil and pepper in a blender and blend until smooth. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes.
Heat grill to high. Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through.