Description
A cozy and flavorful one-pan meal featuring tender shrimp, fluffy bulgur, and a tomato-rich base, perfect for busy weeknights or special occasions.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 cup medium bulgur
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
Instructions
- Warm your skillet over medium heat and have your saucepan ready.
- In the skillet, add olive oil and sauté onions until soft. Add garlic, tomato paste, paprika, and cumin. Cook until fragrant.
- In a saucepan, add bulgur and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes.
- Add diced tomatoes to the skillet and simmer for 5 minutes. Stir in the shrimp and cook until pink, about 3–4 minutes.
- Fluff the cooked bulgur with a fork and fold into the skillet mixture. Let simmer for a few minutes.
- Turn off the heat, add lemon juice, and sprinkle with fresh parsley.
- Scoop into bowls and serve warm with optional lemon wedges.
Notes
- Use medium or coarse bulgur for the best texture.
- Don’t overcook the shrimp to avoid rubbery texture.
- Add chili flakes for a spicy kick if desired.
- Leftovers reheat well in a skillet with a splash of broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 180mg