Recipe: Persian Shrimp Bowls - Wild Garden

Persian Shrimp Bowls

July 14, 2017

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.

Ingredients

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

Directions

1Pour the marinade over your shrimp. Let sit while you prep the rest of the meal.

Wild Garden Persian Shrimp Bowl

2Heat 2 packets of Wild Garden Bulgar Pilaf on the stove. Stir in chopped fresh cilantro. Once it's warmed through, remove from the heat.

3Chop cucumber and slice avocado.

Wild Garden Persian Shrimp Bowl

4Heat 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

5Assemble your bowl! First bulgur, then cucumber, carrots, olives, artichokes, and avocado. Finally, add the shrimp and a dollop of hummus.

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