Main dishes

Bulgur with shrimp, zucchini, and tomatoes

Bulgur simmered in broth with zucchini and cherry tomatoes, then tossed with shrimp sautéed with garlic, chili, and lemon. Serves 4.

Mediterranean cuisine · Translated from Slovak ·

Bulgur with shrimp, zucchini, and tomatoesSave on Pinterest

Recipe at a glance

Prep time
10 min
Cook time
20 min
Total time
30 min
Servings
4 servings
Difficulty
Easy
Cuisine
Mediterranean
Jump to recipe

Bulgur with shrimp is a quick one-pan lunch: simmer the bulgur in broth with zucchini and cherry tomatoes, then stir in shrimp sautéed with garlic and chili. Lemon juice and parsley add a fresh finish.

Ingredients

Tick off what you already have at home.

Instructions

Tip: tap a step to mark it as done.

  1. Bulgur

    15 min

    Briefly sauté the diced zucchini in 2 tbsp of the oil. Add the bulgur and halved tomatoes, pour in the hot broth, and season with the salt. Cover and simmer for 12–15 minutes, until the bulgur absorbs the liquid.

  2. Shrimp

    4 min

    Briefly sauté the chopped garlic and red pepper flakes in the remaining oil. Add the shrimp and cook for 2–3 minutes, until they turn pink.

  3. Combine

    Stir the shrimp into the bulgur, drizzle with the lemon juice, and sprinkle with the parsley.

Tip: After simmering, let the bulgur stand covered for 5 minutes to finish cooking in its own steam and keep the grains separate.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
411 kcal
Protein
28 g
Carbohydrates
46 g
of which sugars
4.1 g
Fat
15 g
of which saturates
2.2 g
Fiber
8.1 g
Salt
1.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bulgur s krevetami, cuketou a paradajkami

You might also like