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.
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
Wild Garden Roasted Red Pepper Hummus
1 avocado, sliced
1Pour the marinade over your shrimp. Let sit while you prep the rest of the meal.
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.
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.
5Assemble your bowl! First bulgur, then cucumber, carrots, olives, artichokes, and avocado. Finally, add the shrimp and a dollop of hummus.