Shrimp Feta Tabbouleh
Bright, fresh, and brimming with Mediterranean flavors, Shrimp Feta Tabbouleh is a vibrant twist on the classic tabbouleh salad that’s perfect for a light yet satisfying main course. This recipe pairs tender bulgur wheat with juicy shrimp, creamy feta cheese, and an array of crisp vegetables like cucumber, cherry tomatoes, and red onion, all brought together with a zesty lemon-garlic dressing. Fresh herbs like parsley and mint lend a refreshing aroma, while the shrimp adds a hearty, protein-packed touch. Quick to prepare in under 30 minutes, this dish is ideal for weeknight dinners or al fresco lunches and can be served chilled for enhanced flavor. Looking for a Mediterranean-inspired, healthy shrimp recipe? This tabbouleh variation is your answer!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup bulgur wheat
- 1.5 cups water
- 1 pound shrimp (peeled and deveined)
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic (minced)
- 1 cup cucumber (diced)
- 1.5 cups cherry tomatoes (halved)
- 0.25 cup red onion (finely diced)
- 1 cup parsley (chopped)
- 0.25 cup mint leaves (chopped)
- 0.5 cup feta cheese (crumbled)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the bulgur wheat in a large bowl and pour 1.5 cups boiling water over it. Cover the bowl with a plate or plastic wrap and let it sit for 15 minutes until the water is absorbed and the bulgur is tender.
While the bulgur is soaking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until they are pink and cooked through. Remove from heat and set aside.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, salt, and black pepper to make a dressing.
Fluff the soaked bulgur with a fork and transfer it to a large mixing bowl. Add the cucumber, cherry tomatoes, red onion, parsley, and mint to the bowl.
Pour the dressing over the bulgur salad and toss thoroughly to combine.
Gently fold in the cooked shrimp and crumbled feta cheese.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 201 mg | 15% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 682 mg | 15% | |
*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.
