Shrimp and Bulgur Salad

Servings 4



  • 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


  • 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


  • 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. 
  • 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.
  • 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. 
  • 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.