Shrimp Sayadiyeh Bulgur Bowl
425kcalCalories
56gProtein
43gCarbs
5gFat
5gFiber
Ingredients
- 200 g shrimp, grilled
- 180 g cooked bulgur
- 100 g mixed vegetables
- 5 g herbs, spices and lemon
| Ingredient | g | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| shrimp, grilled | 200 | 240 | 48 | 2 | 4 |
| cooked bulgur | 180 | 150 | 6 | 34 | 1 |
| mixed vegetables | 100 | 30 | 2 | 6 | 0 |
| herbs, spices and lemon | 5 | 5 | 0 | 1 | 0 |
Method
- Peel and devein the 200 g shrimp. Season with cumin, a pinch of turmeric, garlic and lemon.
- Pour 1½ times its volume of boiling water over about 65 g dry bulgur, cover for 10–15 minutes and fluff with a fork — about 180 g cooked.
- Grill or pan-sear over high heat for about 2 minutes per side until pink and opaque.
- Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
- Build the plate: the cooked bulgur first, the Shrimp Sayadiyeh on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.
Values are estimates from standard reference ingredients.
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