Recipe Image

Shrimp, Bulgur, and Tomato Bowls

  • 25 m
  • 30 m
Diabetic Living Magazine
“Topped with Parmesan cheese, pine nuts, and fresh basil, this savory dish is sure to leave you satisfied.”


    • 1½ pounds fresh or frozen large shrimp in shells
    • 1 cup bulgur
    • ½ teaspoon salt
    • 2 cups boiling water
    • 2½ tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 cup fresh basil leaves, coarsely snipped
    • ¼ teaspoon black pepper
    • 2 cups grape tomatoes, halved
    • 3 tablespoons pine nuts, toasted
    • 2 tablespoons shredded Parmesan cheese


  • 1 Thaw shrimp, if frozen. In a large bowl combine bulgur and ¼ teaspoon of the salt; add boiling water. Let stand, covered, 15 minutes. Meanwhile, peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.
  • 2 In a small bowl whisk together 2 tablespoons of the oil and the lemon juice; stir into bulgur. Stir in half of the basil.
  • 3 In a 12-inch skillet heat remaining ½ tablespoon of oil over medium-high. Add shrimp; sprinkle with pepper and remaining ¼ teaspoon salt. Cook and stir 3 to 4 minutes or until shrimp are opaque.
  • 4 Divide bulgur among individual bowls. Top with shrimp, tomatoes, pine nuts, cheese and remaining basil.
ALL RIGHTS RESERVED © 2019 Printed From 10/23/2019