Bulgur Wheat and Shrimp Salad
A coarsely ground wheat grain, bulgur is quick to prepare and makes an ideal pantry standby to use in hot and cold dishes. This nutty-textured, colorful salad is lovely to look at and full of flavorful goodness.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 10minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 10minutes |
Ingredients
- 1 1/4 cups bulgur wheat
- 1 small red onion very thinly sliced
- 1 carrot coarsely grated
- 1 tomato diced
- 6 baby corn cobs sliced into rounds
- 1/2 cucumber diced
- 1/2 lb shrimps shelled and cooked
- Lime-Chili Dressing
- 4 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1 garlic clove crushed
- 1/4 tsp red chili pepper flakes
- Salt and fresh-ground black pepper
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Put bulgur in a saucepan and add 2 3/4 cups water. Bring to a boil over medium heat. Reduce heat and simmer until the bulgur is tender and all the water is absorbed, about 10 minutes. Spread bulgur out onto a flat dish, and let cool slightly.
- Combine onion, carrot, tomato, corn, cucumber, and shrimp in a large salad bowl. Add the bulgur and toss to combine.
- To make the dressing, put the oil, lime juice, garlic, chili pepper flakes, and salt and pepper to taste in a small bowl. Whisk until well combined. Stir the dressing into the salad, tossing to coat all the ingredients evenly. Serve the salad immediately, or cover and refrigerate.
