Shrimp and Bean Salad with Bulgur

The perfect meal prep for your busy week ahead!

It's loaded with 3 great sources of protein, packed with flavour and is delicious heated or straight from the fridge!

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Shrimp and Bean Salad Meal Prep with Bulgur

Yield: 4

Author: Rachel Aust

Prep time: 40 MinCook time: 30 MinTotal time: 1 H & 10 M

Ingredients

Shrimp

• 453 grams shrimp, peeled and deveined
• 2 tablespoons fresh lime juice
• 2 tablespoons low-sodium soy sauce or coconut aminos
• 2 tablespoons avocado oil
• 3 garlic cloves, minced
• ½ teaspoon chili powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• Wooden or metal skewers, soak in water for at least 30 minutes if using wooden skewers

Bulgur

• 315 milliliters water
• 2/3 cup uncooked bulgur
• 2 teaspoons avocado oil
• Kosher salt, to taste

Salad

• 4 medium ears of corn, shucked
• 2 tablespoons avocado oil, divided
• ½ cup diced red onion
• 1 cup quartered cherry tomatoes
• 1 (15-ounce) can pinto beans, rinsed and drained
• ½ red bell pepper, diced
• 1/3 cup chopped black olives
• 2 tablespoons fresh lime juice
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

You will also need

• 4 meal prep containers

Instructions

1. Pat the shrimp dry. Whisk the lime juice, soy sauce, oil, garlic, chili powder, salt, and pepper together in a bowl.
2. Add the shrimp and toss to coat in the marinade. Cover with plastic and refrigerate for 30 minutes.
3. Meanwhile, bring the water for the bulgur to a boil in a small saucepan. Stir in the bulgur once the water is boiling.
4. Cover the saucepan and reduce the heat to low—Cook for 12 minutes.
5. Remove from the heat and let stand for 10 minutes.
6. Uncover, drizzle the bulgur with avocado oil, and season with salt. Set the bulgur aside.
7. Prepare a grill for medium-high heat cooking—about 205 degrees Celsius.
8. Brush the corn with 1 tablespoon of avocado oil and grill for 10 minutes.
9. Set the grilled corn aside to cool a bit.
10. Thread the shrimp onto the skewers (add no more than five per skewer).
11. Grill the shrimp for 1-2 minutes per side. Transfer to a plate and set the shrimp aside.
12. Use a sharp knife to remove the kernels from the cob. Cut them directly into a bowl.
13. Add the red onion, tomatoes, beans, bell pepper, and olives.
14. Whisk the remaining oil and lime juice together in a small bowl.
15. Season with salt and black pepper, then pour over the salad. Toss to combine.
16. Divide the shrimp, salad, and bulgur between four meal prep containers.

Notes

The meals will keep for 4 days and can be reheated in the oven or microwave. They also taste great cold or at room temperature.

Nutrition Facts

Calories

590

Fat (grams)

22

Carbs (grams)

67

Fiber (grams)

15

Protein (grams)

37

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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Hey there, I’m Rachel!

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