egyptian

Gambari Bil Kizbara Shrimp with Garlic Coriander and Bulgur

This dish pairs shrimp, peeled and deveined with bulgur wheat, dry, garlic, minced and ground coriander. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High protein Heart friendly Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

64 g Protein

68 g Carbohydrates

16 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g shrimp, peeled and deveined 218 kcal
75g bulgur wheat, dry 257 kcal
14g olive oil 124 kcal
12g garlic, minced 18 kcal
18g fresh cilantro, chopped 6 kcal
20g lemon juice 6 kcal
3g ground coriander 9 kcal
2g ground cumin 8 kcal
1g chili flakes 3 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

bulgur wheat
Rinse bulgur and cook it in 200 ml salted water until tender, 10-12 minutes; cover and rest off heat.
shrimpground cuminsaltblack pepper
Pat the shrimp dry and season with salt, pepper, and ground cumin.
shrimpolive oil
Heat olive oil in a skillet over medium-high heat. Add shrimp and sear 1-2 minutes per side until just pink; remove to a plate.
garlicground corianderchili flakes
Lower heat to medium. Add garlic and cook 20-30 seconds, then stir in ground coriander and chili flakes.
shrimplemon juice
Add lemon juice and 2-3 tablespoons water to loosen; return shrimp to the pan and toss 30 seconds.
shrimpbulgur wheatfresh cilantro
Serve shrimp over bulgur and top with chopped fresh cilantro.