4.5 2

Lemony Bulgur Salad with Shrimp and Spinach

Bulgur (a quick-cooking form of whole wheat) is usually boiled before it's eaten, but for this terrific main-course salad, Melissa Rubel Jacobson simply softens it in warm tap water before tossing it with baby spinach and precooked shrimp.


slideshow  More Alternatives to Rice


  • Total Time:
  • Servings: 6

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 1 1/2 cups coarse bulgur
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 3 tablespoons chopped dill
  • 1/2 cup extra-virgin olive oil
  • 1 pound large cooked shrimp, shelled
  • 3 cups baby spinach
  • 4 radishes, thinly sliced
  • 2 tablespoons pine nuts
  • Kosher salt and freshly ground pepper


  1. In a bowl, cover the bulgur with warm tap water. Let stand until the grains are tender, about 2 hours. Drain the bulgur well.
  2. In a large bowl, whisk the lemon zest with the lemon juice and chopped dill. Whisk in the olive oil. Add the bulgur, shrimp, baby spinach, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.

Make Ahead

The salad can be refrigerated for up to 1 day. Add the spinach, radishes and pine nuts just before serving.

Suggested Pairing

Portugal's Vinho Verde is often overlooked in the United States, but it's one of the best wines for citrusy seafood dishes, like this bulgur and shrimp salad. Plus, even the best bottlings tend to be very affordable.

Contributed By Photo © Petrina Tinslay Published September 2009

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


500638 2013-12-06 Melissa Rubel Jacobson spring|summer|barbecue-cookout|beans-grains-and-legumes|salads|6|basic-easy|healthy|make-ahead|no-cook|lunch september-2009,shrimp salad,bulgur salad,Melissa Rubel Jacobson,seafood recipe,main course salad,lemon salad dressing recipes,lemony-bulgur-salad-with-shrimp-and-spinach 500638