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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 237.6
  • Total Fat: 8.7 g
  • Cholesterol: 56.0 mg
  • Sodium: 295.7 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 7.8 g
  • Protein: 11.1 g

View full nutritional breakdown of Shrimp & Bulgur Salad calories by ingredient
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Shrimp & Bulgur Salad

Submitted by: VEE130

Introduction

From Oxygen Magazine an easy to make, tasty salad that keeps well and is great served cold. From Oxygen Magazine an easy to make, tasty salad that keeps well and is great served cold.
Number of Servings: 4

Ingredients

    4 oz cooked shrimp or pre-cooked salad shrimp
    1 cup dry bulgur prepared according to package
    1/2 Cucumber chopped
    1/2 Bell Pepper chopped (I like red but original recipe calls for green)
    1/4 red onion
    1/4 C black olives sliced
    2 Tomotoes cut into wedges
    1 tbsp lemon juice
    2 tbsp olive oil
    1/4 tsp sea salt
    1/4 tsp ground oregano (you could use regular oregano)

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Directions

Prepare bulgur according to package. While the bulgur is cooking chop the vegtables and mix in a bowl with the shrimp. In a separate bowl combine lemon juice, olive oil, oregano and salt. Once bulgur is done combine with shrimp/vegtables then pour the "dressing" over the salad and toss. Make 4 servings about 1.5 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user VEE130.






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Member Ratings For This Recipe

  • Very tasty and makes for a great light lunch, I did add a bit more shrimp than it calls for, but the rest I kept the same and was good and filling, I had it for lunch with an apple. Recommended. - 5/16/13

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