Bulgur with Shrimp, Asparagus and Spring Vegetables

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Last updated on November 16th, 2020 at 03:34 pm

This right here does not look good.

I mean.

This picture is a disaster.

It’s such an understatement of how good this bulgur with shrimp dish actually is. It clearly doesn’t do this incredible bulgurisotto justice – It looks like it doesn’t have soul.

But it’s the kind of meal that makes me wake up drooling in the middle of the night to write in my gratitude journal about it, and see if there are some leftovers in the fridge. Although that would be disgusting now after 2 weeks. But hey, I wouldn’t know – this bulgurisotto has never been around for more than 2 days – so it might be good after 2 weeks?

I feel kinda bad, because I know people go for recipes based more on the pictures than anything else. I know I do.

And I also know this picture will not even attract a hungry pigeon. I am aware of that.

Yet, let me have a sad try at convincing you this is actually a perfect dinner or lunch or breakfast, depending on what mood you’re in.

I know it doesn’t look like it but this bulgurisotto with shrimp and spring veggies is quite creamy and kinda sweet, because I used almond milk to cook it in. I love cooking with nut milks, they just make life better and creamier.


Aside from being creamy and just to die for, this bulgurisotto is lactose-free and a big beauty booster – it will keep your skin healthy, wrinkle free, clean and glowing!

This dish is loaded with vegetables and delivers:

  • a ton of antioxidants
  • phytochemicals
  • anti-inflammatory factors
  • fiber
  • omega-3 fats
  • Vitamin B12
  • selenium

The last three come from the shrimp and are kinda special, because they’re rare to find.

And in that combination – they can cause miracles with your skin and health.

This shrimp and vegetables bulgurisotto has anti-aging properties not only because it’s rich in Vitamin C, but also because it contains a lot of Pro-Vitamin A or Beta-Carotene.

Letting those carotenoid-rich foods like tomatoes, broccoli and carrots cook for a while forces them to release the beta-carotene and lycopene they’ve been imprisoning behind those cell walls for a life time. This just means, that by using this cooking method you can absorb more of these amazing antioxidants that keep us young and healthy.

This dish is also quite rich in protein and low in calories, which makes it a good meal if you’re training and trying to lose weight.

Make it, okay?

Bulgur with Shrimp and Vegetables Recipe


  • ½ cup bulgur (large grains – not cooked)
  • 4 asparagus spears (cut off the lower thicker part)
  • 1 cup broccoli florets – chopped
  • 1 carrot
  • ½ cup cilantro
  • 10 basil leaves
  • 1 tomato
  • 1 tbsp capers
  • ½ cup almond milk
  • 2 garlic cloves
  • 3 spring onions
  • ½ cup frozen peas
  • 180g /2 oz shrimp (no shells)
  • 7-8 olives


  1. Pre-“cook” bulgur – rinse and drain it and afterwards add hot water to it, just so it’s covered for around 10 minutes – it should have soaked up all the water and be ready by that time.
  2. In the meantime – chop all the vegetables – asparagus, broccoli, carrot, cilantro, basil leaves, tomato, onions. Peel garlic.
  3. Place cooked bulgur, shrimp, peas, tomatoes, garlic and ½ cup almond milk in a large skillet and cook for 4-5 minutes at medium-high heat. Lid should be covered. Keep an eye on it and add almond milk if needed.
  4. After 5 minutes add asparagus, carrot and broccoli and cook for another 2 minutes, adding a little bit of almond milk if all the fluids are already soaked up. Lid should be covered.
  5. Turn off heat and add onions, basil, olives, capers and enjoy!

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