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healthy shrimp recipe

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
Servings 4


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

  • Mix the lemon zest and chives into the yogurt. Season with salt and pepper to taste.
  • This may be made up to 2 days in advance and stored in the refrigerator.

for the tomatoes

  • Slice the tomatoes in half the long way. Season with salt and allow to rest at least 5-10 minutes before serving.
  • Can be prepared up to 2 hours before serving. Can be refrigerated.

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.