Need proof that seafood dinners can be speedy? This shrimp and grain bowl comes together in about 30 minutes for a time-crunched weeknight.



  • 1 ½ pounds fresh or frozen large shrimp in shells

  • 1 cup dry bulgur

  • ½ teaspoon salt

  • 2 cups boiling water

  • 2 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 1 cup fresh basil leaves, coarsely snipped

  • 1 ½ teaspoons olive oil

  • ¼ teaspoon black pepper

  • 2 cups grape tomatoes, halved

  • 3 tablespoons pine nuts, toasted

  • 2 tablespoons shredded Parmesan cheese


  • Thaw shrimp if frozen. In a large bowl combine bulgur and 1/4 tsp 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.

    In a small bowl whisk together the 2 Tbsp. oil and the lemon juice; stir into bulgur. Stir in half of the basil.

    In an extra-large skillet heat the 1 1/2 tsp. oil over medium-high. Add shrimp; sprinkle with pepper and the remaining 1/4 tsp. salt. Cook and stir 3 to 4 minutes or until shrimp are opaque.

    Divide bulgur among four bowls. Top with shrimp, tomatoes, pine nuts, cheese, and the remaining basil.

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Nutrition Facts

396 calories, 15 g fat (2 g saturated fat, 4 g polyunsaturated fat, 8 g monounsaturated fat), 240 mg cholesterol, 524 mg sodium, 32 g carbohydrates, 6 g fiber, 3 g sugar, 37 g protein.