This quick meal makes 4 servings and is great to make as a dinner with plans for leftovers or on a Sunday to have for meals throughout the week. With a fresh blend of tomatoes and herbs, this flavorful dish reminds me that summer is near.
1 lbs. medium raw shrimp, shell & tail on
1 cup bulgur
1 cup diced grape or cherry tomatoes
1 cucumber, peeled & sliced into 1/4’s
1 avocado, sliced into chunks
1 tsp. each of cumin & minced garlic
Juice from 1 lemon
Handful chopped parsley & mint (same amount between the two, about 1/2 cup total chopped
3 Tbls. olive oil
Sea salt + pepper
- Start the bulgur first. Boil 1.5 cups water, then add the bulgur and return to boil. Cover and turn off heat. Do not remove lid or move from heat; let sit for 25 minutes.
- While that’s cooking, prepare everything else: in a large bowl, add cucumber, tomatoes, avocado, parsley and mint. Separately, whisk 2 Tbls. oil, lemon juice & cumin. Add to vegetables and season with sea salt + pepper.
- With 6 minutes left on the bulgur, add 1 Tbls. + garlic to saute pan. Heat for 1 minute, then add shrimp. Cook for 5 minutes, until shrimp are cooked through and turned pink.
- Add bulgur & shrimp to large bowl and stir to fully combine flavors.