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Persian Shrimp Bowls

Yields1 Serving

This 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.

 2 Packages Wild Garden Bulgar Pilaf
 2 tbsp fresh chopped cilantro
 1/2-1 lb peeled and deveined shrimp
  1 package Wild Garden Persian Marinade
 1 cucumber, chopped
 Marinated Artichoke Hearts
 Shredded Carrots
 Kalamata Olives
  Wild Garden Roasted Red Pepper Hummus
 1 avocado, sliced
1

Pour the marinade over your shrimp. Let sit while you prep the rest of the meal.

Wild Garden Persian Shrimp Bowl

2

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.

3

Chop cucumber and slice avocado.

Wild Garden Persian Shrimp Bowl

4

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.

Wild Garden Persian Shrimp Bowl

5

Assemble your bowl! First bulgur, then cucumber, carrots, olives, artichokes, and avocado. Finally, add the shrimp and a dollop of hummus.

6