Dinner recipe · from the recipe book

Grilled Shrimp Bulgur Salad with Herb Vinaigrette

Name: Grilled Shrimp Bulgur Salad with Herb Vinaigrette
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1¼ lb (560 g) Shrimp; 1¼ cups (180 g) Bulgur, dry; 1⅔ cups (400 g) Water, boiling; 6⅓ cups chopped (300 g) Romaine lettuce, chopped; 1⅔ cups (250 g) Cherry tomatoes, halved; 2 cups sliced (200 g) Cucumber, diced; ½ medium (60 g) Red onion, thinly sliced; ⅓ cup crumbled (60 g) Feta cheese, crumbled; ½ cup chopped (30 g) Fresh parsley, finely chopped; 2 tbsp chopped (10 g) Fresh mint, finely chopped; ⅔ cup sprigs (6 g) Fresh dill, finely chopped; ¼ cup (60 g) Olive oil; ¼ cup (60 g) Lemon juice; 2 cloves (6 g) Garlic, minced; 1¼ tsp (3 g) Paprika (sweet or smoked); ½ tsp (3 g) Salt; ½ tsp (1 g) Black pepper

Smoky charred shrimp and lemony, nutty bulgur tossed with crisp romaine, juicy tomatoes and a bright parsley-mint-dill vinaigrette, finished with salty feta.

Grill
50 min · 35 min hands-on
Serves 4
Pescatarian

46–60 g carbs
Protein 30 g+
Fiber 6 g+
500 calories or less

Ingredients

1¼ lb560 gShrimp
1¼ cups180 gBulgur, dry
1⅔ cups400 gWaterboiling
6⅓ cups chopped300 gRomaine lettucechopped
1⅔ cups250 gCherry tomatoeshalved
2 cups sliced200 gCucumberdiced
½ medium60 gRed onionthinly sliced
⅓ cup crumbled60 gFeta cheesecrumbled
½ cup chopped30 gFresh parsleyfinely chopped
2 tbsp chopped10 gFresh mintfinely chopped
⅔ cup sprigs6 gFresh dillfinely chopped
¼ cup60 gOlive oil
¼ cup60 gLemon juice
2 cloves6 gGarlicminced
1¼ tsp3 gPaprika (sweet or smoked)
½ tsp3 gSalt
½ tsp1 gBlack pepper

Steps

Put the bulgur in a large bowl, pour the boiling water over it, cover and let stand 15 minutes until tender; drain any excess water and spread out to cool slightly.
While the bulgur soaks, make the herb vinaigrette: whisk three-quarters of the olive oil with the lemon juice, half the garlic, the parsley, mint, dill, half the salt and half the black pepper.
Preheat the grill to medium-high, about 425°F (220°C). Toss the shrimp with the remaining quarter of the olive oil, the remaining half of the garlic, the paprika, the remaining half of the salt and the remaining half of the black pepper; thread onto skewers.
Grill the shrimp 2 to 3 minutes per side until pink and opaque, then slide them off the skewers.
Toss the cooled bulgur with half the herb vinaigrette, then add the romaine, cherry tomatoes, cucumber and red onion.
Pour the remaining half of the vinaigrette over the salad and toss to coat.
Divide among four plates, top with the grilled shrimp and scatter the feta over each serving.

Contains: Milk, Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Grilled Shrimp Bulgur Salad with Herb Vinaigrette

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