Shrimp Bulgur Salad with Avocado Relish and Chipotle Dressing
Dive into a delightful medley of bold flavors and wholesome ingredients with this Shrimp Bulgur Salad with Avocado Relish and Chipotle Dressing. Perfectly cooked bulgur wheat forms a hearty base, while juicy, smoked paprika-seasoned shrimp add a punch of protein and spice. The creamy avocado relish, brightened with lime and cilantro, brings a refreshing contrast, and a smoky, tangy chipotle yogurt dressing ties it all together. Nestled on a bed of crisp mixed greens or peppery arugula, this salad is as satisfying as it is nutritious. Ready in just 35 minutes, this vibrant dish is perfect for a quick lunch or a light dinner, combining the best of zest, spice, and creamy textures into every bite.
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 2 cups water
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large avocado (diced)
- 1 lime (juiced)
- 0.25 cup red onion (finely chopped)
- 2 tablespoons cilantro (chopped)
- 0.25 cup Greek yogurt
- 1 chipotle peppers in adobo sauce (finely chopped)
- 1 teaspoon honey
- 4 cups mixed greens or arugula
Instructions
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of bulgur wheat, reduce heat to low, cover, and simmer for 12-15 minutes or until bulgur is tender. Drain any excess water and fluff with a fork. Set aside to cool.
While the bulgur is cooking, prepare the shrimp. In a bowl, combine shrimp, 1 tablespoon of olive oil, minced garlic, smoked paprika, cumin, 1/2 teaspoon of salt, and black pepper. Toss to coat evenly.
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Cook the shrimp for 2-3 minutes per side, or until they turn pink and are cooked through. Remove from heat and set aside.
To make the avocado relish, combine diced avocado, lime juice, finely chopped red onion, and cilantro in a small bowl. Mix gently to avoid mashing the avocado and season with a pinch of salt. Set aside.
For the chipotle dressing, whisk together Greek yogurt, finely chopped chipotle peppers, honey, and a squeeze of lime juice in a small bowl. Adjust seasoning with salt to taste.
In a large serving bowl, combine the cooked and cooled bulgur wheat with the mixed greens or arugula. Top with the cooked shrimp and spoon over the avocado relish.
Drizzle the chipotle dressing over the salad or serve it on the side. Toss gently before serving and enjoy this vibrant and flavorful dish!
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 3546 mg | 154% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 13.4 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 461 mg | 35% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3542 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
