Persian Shrimp Bowls
AuthorRahul GandhiCategoryMain CoursesDifficultyBeginnerThis recipe for Persian Shrimp Buddha Bowls is a fresh spin on a new trend. Loaded with crispy fresh carrots and avocados, it’s sure to be a colorful favorite for the summertime. Recipe from Lake Shore Lady.
Pour the marinade over your shrimp. Let sit while you prep the rest of the meal.
Heat 2 packets of Wild Garden Bulgar Pilaf on the stove. Stir in chopped fresh cilantro. Once it's warmed through, remove from the heat.
Chop cucumber and slice avocado.
Heat a pan over medium heat. Add shrimp and cook until firm and opaque. Make sure you watch it! This usually doesn't take more than 2 minutes each side.
Assemble your bowl! First bulgur, then cucumber, carrots, olives, artichokes, and avocado. Finally, add the shrimp and a dollop of hummus.
Ingredients
Directions
Pour the marinade over your shrimp. Let sit while you prep the rest of the meal.
Heat 2 packets of Wild Garden Bulgar Pilaf on the stove. Stir in chopped fresh cilantro. Once it's warmed through, remove from the heat.
Chop cucumber and slice avocado.
Heat a pan over medium heat. Add shrimp and cook until firm and opaque. Make sure you watch it! This usually doesn't take more than 2 minutes each side.
Assemble your bowl! First bulgur, then cucumber, carrots, olives, artichokes, and avocado. Finally, add the shrimp and a dollop of hummus.
