Mediterranean Shrimp with Bulgur Wheat, Bell Peppers, Mint and Lemon Yogurt
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A healthy yet flavorful spin on shrimp with spice and grains. The recipe makes a complete meal.
Course Appetizer
Cuisine Middle Eastern
Diet and Health Healthy
Ingredient shrimp, Za'atar
for the bulgur salad
- 1/2 cup bulgur
- 1 cup stock or water
- 1/2 tsp kosher salt
- 1/4 cup red bell pepper small dice
- 1/4 cup green bell pepper small dice
- 1/4 cup yellow bell pepper small dice
- 1 stalk celery small dice
- 2 scallions finely chopped
- 1/2 tsp kosher salt
- 1/4 cup Italian parsley roughly chopped
- 1/8 cup mint roughly chopped
- 2 tbsp olive oil extra virgin
- 2 tbsp lemon juice
for the lemon yogurt sauce
- 1/2 cup low-fat Greek yogurt
- zest of 1 lemon
- 1 tbsp chives finely chopped
- salt and pepper to taste
for the shrimp
- 12 peeled and deveined shrimp size 16/20
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1 tbsp za'atar seasoning
for the garnish
- 12 cherry tomatoes cut in half
- 1/4 tsp kosher salt
- extra virgin olive oil for drizzling
for the bulgur salad
bring bulgur, salt, and stock or water to boil in a saucepan with a lid.
Cover and reduce heat to low. Simmer 20 minutes or until all liquid is absorbed.
Remove from heat. Fluff with a fork and allow to cool slighly while preparing the vegetables.
In a medium mixing bowl, combine the diced peppers, celery, and scallions. Season with salt, lemon juice and olive oil.
Fold the still-warm bulgur into the vegetables. Add the parsley and mint. Season to taste.
This may be made up to 2 days in advance. Wait to add the fresh herbs until the day you are serving.
This yields more than you need for this plating. You may increase the portion or store the remainder for up to 2-3 days in the refrigerator.
for the lemon yogurt sauce
for the shrimp
Toss shrimp the raw shrimp with salt and seasoning. Allow to marinate at room temperature for 15-30 minutes.
Heat oil in a non-stick skillet over medium-high heat until shimmering but not smoking.
Add the shrimp to the skillet in a single layer (work in batches if you must)
Cook approximately 1-2 minutes per side until the shrimps turn red and curl slightly, but do not overcook.
Assemble the dishes immediately.
to serve
Place 1 tbsp lemon yogurt sauce on the bottom of each of 4 appetizer plates. Pull the back of the spoon through the dollop to create a swoosh effect.
Place 1/4 cup of the bulgur salad beside the yogurt sauce on each plate.
Place 3 shrimp on top of the bulgur.
Garnish with 5-6 tomato halves per plate and a drizzle of extra virgin olive oil.