Mint Marinated Grilled Shrimp Tabbouleh Salad

Name: Mint Marinated Grilled Shrimp Tabbouleh Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup medium or coarsely cracked bulgur; 1 1/2 cups boiling water; 3/4 cup baby arugula leaves; 2 large green onions, thinly sliced; 3 tablespoons finely chopped mint leaves, plus whole leaves, for garnish; 1/4 cup fresh lemon or lime juice; 1 clove garlic, mashed to a paste; 1/4 cup olive oil; Salt and freshly ground black pepper; 1/4 cup fresh lemon juice; 3 tablespoons chopped fresh mint leaves; 1/4 cup canola oil; 1/4 teaspoon ground black pepper; 1 pound shrimp (20 to 24 size), shelled and deveined; Salt

Servings: persons

1/2 cup medium or coarsely cracked bulgur
1 1/2 cups boiling water
3/4 cup baby arugula leaves
2 large green onions, thinly sliced
3 tablespoons finely chopped mint leaves, plus whole leaves, for garnish
1/4 cup fresh lemon or lime juice
1 clove garlic, mashed to a paste
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 cup fresh lemon juice
3 tablespoons chopped fresh mint leaves
1/4 cup canola oil
1/4 teaspoon ground black pepper
1 pound shrimp (20 to 24 size), shelled and deveined
Salt

1
Grilled shrimp, recipe follows
2
Place bulgur in a bowl and pour the boiling water over.
3
Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours.
4
Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint.
5
Whisk together the lemon juice, garlic and oil and season with salt and pepper.
6
Pour the mixture over the bulgur and season with salt and pepper.
7
Transfer tabbouleh to a platter and top with the grilled shrimp.
8
Garnish with fresh mint leaves.
9
Combine juice, mint, oil and pepper in a blender and blend until smooth.
10
Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade.
11
Marinate for 10 minutes.
12
Heat grill to high.
13
Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through.

1203

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup medium or coarsely cracked bulgur, 1 1/2 cups boiling water, 3/4 cup baby arugula leaves, 2 large green onions, thinly sliced, and more.

Yes, Mint Marinated Grilled Shrimp Tabbouleh Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!