Shrimp and Bulgur Salad

Bulgur

  • 1 cup #2 medium or #3 coarse bulgur (cooked according to directions)
  • 1 tsp ground cumin
  • 1 tsp sweet paprika 
  • 2-3 scallions, white and green parts ( thinly sliced)
  • 1 medium red bell pepper (seeded, finely diced)
  • 1 large carrot (finely grated)
  • 1 small jalapeño pepper (seeded, finely chopped)
  • 1-2 tbsp. extra virgin olive oil
  • 1/4 cup chopped Italian parsley leaves and tender stems (plus more for garnish)
  • 1/4 cup chopped cilantro leaves and tender stems (plus more for garnish)
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp. kosher salt (or to taste)
  • 1/4 tsp freshly ground black pepper

Shrimp

  • 1 lb. medium 18/20 fresh or frozen shrimp (Precooked or cook according to recipe)
  • 1/4 tsp. crushed red pepper flakes 
  • 1 tbsp. extra-virgin olive oil
  • 3 oz baby greens or arugula
  • 1/2 lemon Juice and finely grated zest of 1/2 lemon

  1. Combine the bulgur and 1 cup water in a medium saucepan. Bring to a simmer, then cover the pot and turn off the heat. Let steam until the liquid is absorbed and the bulgur is tender, 15 to 20 minutes. 

  2. Fluff the bulgur with a fork. Stir in the lemon juice, oil, cumin, paprika, salt and black pepper. Add the scallions, carrot, red pepper, jalapeno, parsley and cilantro and stir to combine. Taste for seasoning.

  3. Heat the olive oil and the red pepper flakes in a skillet over medium heat. Slightly heat precooked shrimp OR add the shrimp in one layer and cook until pink in color and just cooked through the centers, about 2 minutes per side. Remove from the heat and season with salt. 

  4. Arrange a layer of fresh greens in a serving bowl. Spread the bulgur over the greens. Top with the shrimp. Drizzle with olive oil and the lemon juice. Garnish with the lemon zest, additional parsley and/or cilantro. If desired, garnish with crumbled feta, as well.