Mint-Marinated Shrimp with Tabbouleh, Tomatoes & Feta
Refreshing, elegant meal on a hot summer day - no heating up the stove or oven. I have served 6 with this recipe and a side of hummus and pita.
Allow 2 - 3 hours before serving time as bulgar takes about 2 hours to absorb liquid.
- Preparing Time: 20 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
minty
lemon
summer
main dish
shrimp
middle eastern
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
pescatarian
- 1 clove garlic minced
- 1 1/2 cups water
- 2 cups bulgar medium or coarse
- 1/2 cup fresh lemon juice + 2 tbl
- 1/3 cup olive oil + 2 tbl
- 6 tbsp chopped fresh mint divided
- 2 tsp coarse kosher salt divided
- 20 large shrimp w/tails intact
- 3 plum tomatoes seeded & coarsley chopped
- 1/2 cup arugula finely chopped
- 1/2 cup feta cheese crumbled, (about 3 oz)
- 2 green onions chopped
- Carbohydrate 93.91688 g
- Cholesterol 69.8875 mg
- Fat 24.366515 g
- Fiber 22.55714920035 g
- Protein 24.99612 g
- Saturated Fat 5.709833 g
- Serving Size 1 1 Serving (418g)
- Sodium 1456.23 mg
- Sugar 71.35973079965 g
- Trans Fat 1.36984250000001 g
- Calories 661 calories
Stir bulgur, 1 1/2 cups water, 1/2 cup lemon juice and 1/3 cup oil in large bowl. Let stand until bulgur is tender and most liquid is absorbed. Whisk together remaining 2 Tbl lemon juice, 2 Tbl oil, 3 Tbl mint and 1/2 tsp salt in medium bowl. Mix in shrimp and marinate about 30 minutes. Drain off excess liquid from bulgar. Mix in tomatoes, arugula, feta, green onions, garlic, remaining mint and 1 1/2 tsp salt. Season to taste w/pepper. Serve by mounding salad in large bowl or individual plates and spooning shrimp and its dressing over the top.
