Imagine a culinary journey that transports you straight to the vibrant streets of Africa with just one bite! This African Spiced Shrimp with Tabbouleh and Tomato Chutney isn't just a meal—it's a flavor explosion that will tantalize your taste buds and leave you craving more. Perfect for adventurous home cooks looking to break free from boring dinner routines, this recipe combines zesty spices, fresh herbs, and succulent shrimp in a dish that's as stunning to look at as it is delicious to devour.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: African
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 cup bulgur wheat
- 1 cup parsley, chopped
- 1 tomato, diced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup lemon juice
Instructions
- Begin by preparing the bulgur wheat. In a medium saucepan, bring 2 cups of water to a boil. Once boiling, add 1 cup of bulgur wheat, a pinch of salt, and stir. Remove from heat, cover, and let it sit for about 15 minutes or until the water is absorbed and the bulgur is tender. Fluff with a fork and set aside.
- While the bulgur is soaking, prepare the shrimp. In a bowl, combine 1 tsp of paprika, 1 tsp of cayenne pepper, salt, and pepper to taste. Toss the peeled and deveined shrimp in the spice mixture until they are evenly coated.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned shrimp to the skillet. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Be careful not to overcook them. Remove from heat and set aside.
- Next, prepare the tabbouleh. In a large mixing bowl, combine the cooked bulgur wheat, 1 cup of chopped parsley, and 1 diced tomato. Drizzle with 1/4 cup of olive oil and 1/4 cup of lemon juice. Season with salt and pepper to taste. Mix well until all ingredients are combined.
- For the tomato chutney, you can use store-bought or make a quick version by dicing another tomato and mixing it with a splash of olive oil, a pinch of salt, and a dash of lemon juice. Let it sit for a few minutes to allow the flavors to meld.
- To serve, place a generous scoop of tabbouleh on each plate, top with the spiced shrimp, and add a spoonful of tomato chutney on the side. Garnish with additional parsley if desired.
- Enjoy your African Spiced Shrimp with Tabbouleh and Tomato Chutney!
Tips
- Shrimp Cooking Secrets: Always cook shrimp on high heat for a short time to prevent them from becoming rubbery. The key is to remove them from the skillet as soon as they turn pink and opaque.
- Bulgur Wheat Hack: If you're short on time, you can use pre-cooked bulgur or even substitute with quinoa for a similar texture.
- Spice Intensity: Adjust the cayenne pepper according to your heat tolerance. Start with less and add more if you want an extra kick.
- Fresh is Best: Use fresh parsley and ripe tomatoes for the most vibrant flavors in your tabbouleh and chutney.
- Make-Ahead Tip: The tabbouleh and spice mix can be prepared in advance, making this recipe perfect for quick weeknight meals or impressive dinner parties.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 220mg
