Servings: 4 servings
Ingredients
Lemon Garlic Shrimp
- 13 oz shrimp, 16/20, peeled and deveined, tail on
- 1 oz dried ancho chile pepper diced
- 1/4 cup canola oil
- 3 cloves fresh garlic sliced
- 3 Tbsp lemon juice
- 3 Tbsp fresh parsley chopped
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
Tabbouleh Salad
- 2 cups bulgur wheat cooked
- 1/2 cup canned garbanzo beans drained and rinsed
- 6 oz cucumbers diced
- 2 oz red onion finely chopped
- 6 oz tomatoes diced
- 2 oz scallions chopped
- 1/2 oz fresh mint chopped
- 6 oz fresh parsley chopped
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1/2 tsp ground sumac
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
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Instructions
Lemon Garlic Shrimp
- Heat a deep saute pan and add oil. Add garlic and chiles, stirring constantly until they begin to sizzle. Add the shrimp and cook until they turn pink and the internal temperature reaches 145 degrees. Remove from heat and toss with lemon juice, parsley, salt and pepper.
Tabbouleh Salad
- Cook the bulgur wheat according to package directions.
- In a large bowl, toss together the bulgur, chickpeas, cucumber, red onion, tomatoes, green onion, mint, parsley, olive oil, lemon juice, sumac, salt and pepper.
- To serve, divide the bulgur mixture among 4 bowls and top each with about 3 oz of shrimp.
Nutrition
Calories: 600kcal | Carbohydrates: 38g | Protein: 17g | Fat: 45g | Saturated Fat: 5g | Sodium: 860mg | Fiber: 11g
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