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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

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

Wild Garden Persian Shrimp Bowl


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.

Wild Garden Persian Shrimp Bowl


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


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