Best 9 Romaine With Snap Peas Bulgur And Shrimp Recipes

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Whether you are a lover of seafood or a fan of crunchy vegetables, this dish has something for everyone. The combination of romaine lettuce, snap peas, bulgur, and shrimp creates a unique and flavorful dish that is sure to please even the pickiest of eaters. This healthy and delicious recipe is a great option for a quick and easy meal that can be enjoyed for lunch or dinner.

Here are our top 9 tried and tested recipes!

ROMAINE WITH SNAP PEAS, BULGUR, AND SHRIMP



Romaine with Snap Peas, Bulgur, and Shrimp image

Craving a break from your old pals Caesar and Cobb? When you have your pick of seasonal produce, you can spin salads all kinds of ways. Here, crisp romaine mingles with nutty bulgur, sweet snap peas, and briny shrimp for a brand new salad that will soon become an old favorite.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 50m

Number Of Ingredients 11

1/2 cup bulgur
Kosher salt and freshly ground pepper
2 cloves garlic, chopped (1 1/2 teaspoons)
1/2 cup extra-virgin olive oil
1 pound large shrimp, peeled and deveined
3 tablespoons fresh lemon juice, plus 1 teaspoon grated zest
2 teaspoons Dijon mustard
2 large romaine hearts, torn (8 cups)
2 ounces Pecorino Romano, finely grated (1 cup), plus more for serving
6 ounces sugar snap peas, thinly sliced (1 cup)
1 cup packed fresh mint leaves

Steps:

  • Boil bulgur in salted water until just tender, 15 minutes. Drain well, transfer to a plate, and let cool. Mash garlic and 1/2 teaspoon salt with the side of a heavy knife to create a paste. Toss 1 teaspoon garlic paste with 1 tablespoon oil and shrimp.
  • Place remaining garlic paste in a bowl; add lemon juice and zest and Dijon. Slowly whisk in 6 tablespoons oil; season with more salt and pepper; set aside.
  • Heat a large nonstick skillet over medium-high. Swirl in remaining 1 tablespoon oil. Add shrimp in a single layer and cook, turning once, until cooked through, about 3 minutes total. Toss romaine hearts, bulgur, cheese, snap peas, and mint with dressing. Season with salt and pepper; serve with shrimp and more cheese.

GRILLED ROMAINE WITH SHRIMP AND GREEN GODDESS DRESSING



Grilled Romaine with Shrimp and Green Goddess Dressing image

Provided by Stuart O'Keeffe

Time 20m

Yield 2 servings

Number Of Ingredients 18

1/2 cup flat-leaf parsley leaves
1/2 cup spinach leaves
2 tablespoons snipped chives
1 tablespoon tarragon leaves
2 cloves garlic
1/4 cup mayonnaise
1/4 cup canola oil
2 tablespoons fresh lime juice
1 1/2 teaspoons red wine vinegar
1 tablespoon olive oil
1 lemon, juiced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 romaine lettuce hearts, sliced in half lengthwise, stem attached
1 pound shrimp, peeled and deveined (16 to 21 shrimp)
Canola oil, for coating
1/4 cup store-bought croutons
1/4 cup shaved Parmesan

Steps:

  • For the dressing: Add the parsley, spinach, chives, tarragon, garlic, mayonnaise, canola oil, lime juice and vinegar to a blender. Blend until it resembles an emulsified dressing consistency. If it's too thick add a splash of water to loosen it up.
  • For the romaine hearts: Preheat a grill or grill pan to a medium heat. Whisk to combine the olive oil, lemon juice, salt and pepper in a small bowl; rub on the romaine leaves using your hands. Grill the romaine until nice and charred, 1 to 2 minutes per side.
  • For the shrimp: Pat the shrimp dry and toss with some canola oil in a bowl. Grill for 2 minutes on each side.
  • For the salad: Place the romaine halves on each plate, divide the shrimp on top, sprinkle with the croutons and drizzle with the dressing. Top with Parmesan.

SHRIMP ROMAINE SALAD



Shrimp Romaine Salad image

A refreshing dinner awaits when this shrimp-topped entree salad is on the menu. Brown rice increases the nutrition, and citrus flavors make it a delight any time of year. -Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

2 cups cooked brown rice
2 cups torn romaine
1-1/2 cups orange segments
1 cup halved cherry tomatoes
1/2 cup sliced red onion
3 tablespoons orange juice concentrate
2 tablespoons cider vinegar
1 tablespoon olive oil
3/4 teaspoon dried tarragon
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound cooked medium shrimp, peeled and deveined

Steps:

  • In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For dressing, in a small bowl, whisk the orange juice concentrate, vinegar, oil, tarragon, garlic powder, salt and pepper. Set aside 4 teaspoons. Pour remaining dressing over rice mixture and toss to coat. Divide among four plates; top with shrimp. Drizzle with reserved dressing.

Nutrition Facts : Calories 301 calories, Fat 6g fat (1g saturated fat), Cholesterol 166mg cholesterol, Sodium 498mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

SESAME NOODLES WITH SHRIMP & SNAP PEAS



Sesame Noodles with Shrimp & Snap Peas image

Stir-fries and busy nights are a match made in heaven. For a boost of vibrant color and freshness, I sometimes stir in chopped cilantro just before I serve it from the pan. -Nedra Schell, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

8 ounces uncooked whole wheat linguine
1 tablespoon canola oil
1 pound uncooked medium shrimp, peeled and deveined
2 cups fresh sugar snap peas, trimmed
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
3/4 cup reduced-fat Asian toasted sesame salad dressing

Steps:

  • Cook linguine according to package directions for al dente., Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender., Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.

Nutrition Facts : Calories 418 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 646mg sodium, Carbohydrate 60g carbohydrate (13g sugars, Fiber 8g fiber), Protein 29g protein.

MEDITERRANEAN SHRIMP WITH BULGUR



Mediterranean Shrimp with Bulgur image

Delicious skillet shrimp and bulgur dinner sprinkled with parsley - perfect for Mediterranean cuisine that can be ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

2 cups water
1 cup uncooked bulgur wheat
2 teaspoons olive oil
1 medium onion, chopped (1/2 cup)
1/4 cup dry white wine or nonalcoholic wine
2 cans (14.5 oz each) diced tomatoes with basil, oregano and garlic, undrained
3 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1 lb uncooked small (30 to 40 count) shrimp, peeled, deveined
1/2 cup crumbled reduced-fat feta cheese (2 oz)

Steps:

  • In 2-quart saucepan, heat water to boiling. Add bulgur; reduce heat to low. Cover; simmer about 12 minutes or until water is absorbed.
  • Meanwhile, in 12-inch skillet, heat oil over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until tender. Stir in wine; cook 1 minute, stirring frequently.
  • Stir tomatoes, 1 1/2 tablespoons of the parsley, the capers, black pepper and red pepper flakes into onion. Cook 3 minutes. Stir in shrimp. Cover; cook 4 to 5 minutes or until shrimp are pink.
  • Stir cooked bulgur into shrimp mixture. Sprinkle with cheese. Cover; cook 2 minutes. Sprinkle with remaining 1 1/2 tablespoons parsley.

Nutrition Facts : Calories 210, Carbohydrate 25 g, Cholesterol 110 mg, Fat 1/2, Fiber 6 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 4 g, TransFat 0 g

SHRIMP AND ROMAINE STIR-FRY



Shrimp and Romaine Stir-Fry image

Yes, romaine hearts are surprising in a stir-fry, but once you try their mild crunch in this fresh and lively meal, you may swear off takeout.

Provided by Lillian Chou

Categories     Garlic     Leafy Green     Stir-Fry     Quick & Easy     Shrimp     Gourmet     Dinner     Seafood     Shellfish

Yield 4 servings

Number Of Ingredients 13

For sauce:
1/3 cup reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon dried hot red-pepper flakes for stir-fry
3 tablespoons vegetable oil
5 garlic cloves, forced through a garlic press
1 tablespoon finely chopped peeled fresh ginger
1 1/4 pounds peeled and deveined large shrimp (about 21 to 25 per pound), patted dry
2 romaine hearts, cut crosswise into thirds
Accompaniment: white rice

Steps:

  • Make sauce:
  • Stir together all sauce ingredients in a small bowl.
  • Make stir-fry:
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add shrimp and stir-fry until almost cooked through, about 3 minutes. Add half of romaine and stir-fry until it begins to wilt, then add remaining romaine and stir-fry until just wilted and shrimp are just cooked through, about 1 minute. Stir sauce, then add to stir-fry and simmer, stirring, 2 minutes.

SHRIMP AND SUGAR SNAP PEAS STIR-FRY



Shrimp and Sugar Snap Peas Stir-Fry image

Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon minced ginger
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
1 teaspoon red chili pepper flakes
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
3/4 lb medium shrimp, peeled and deveined
1 tablespoon vegetable oil
1/2 yellow onion, thinly sliced
6 ounces sugar snap peas (about 2 cups)
1/4 cup chicken broth
1/2 teaspoon sesame oil

Steps:

  • Make the marinade: combine all the marinade ingredients in a bowl; mix well.
  • Add the shrimp; stir to coat evenly; let stand for 10 minutes.
  • Put stir-fry pan over high heat until hot.
  • Add in the oil; swirling to coat the sides.
  • Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
  • Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
  • Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
  • Transfer to a serving plate and serve.

GARLIC SHRIMP AND PEAS WITH LINGUINE



Garlic Shrimp and Peas With Linguine image

Make and share this Garlic Shrimp and Peas With Linguine recipe from Food.com.

Provided by JackieOhNo

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 ounces linguine
1 (10 ounce) package frozen peas, thawed
1 3/4 lbs large shrimp, peeled, tails left on, deveined and butterflied
1/4 cup butter, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/2 cup white wine or 1/2 cup chicken broth
1/4 cup lemon juice
1 teaspoon grated lemon zest
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta according to package directions, adding peas during last 5 minutes of cooking time. Drain.
  • Meanwhile, in large nonstick skillet, melt 1 T. butter over medium-high heat. Add shrimp, garlic and salt; cook, stirring, until shrimp are pink and opaque, 5-6 minutes, adding wine during last 1 minute of cooking time.
  • Stir in lemon juice, zest and remaining 3 T. butter until butter just melts. Add pasta and pea mixture; cook, stirring, until heated through, 1 minute. Remove from heat; stir in parsley. Serve immediately.

SHRIMP AND SUGAR SNAP PEAS



Shrimp and Sugar Snap Peas image

Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.

Provided by EAKE

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 ½ pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 ½ cups dry white wine
¼ cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
⅓ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
  • Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
  • Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 47.1 g, Cholesterol 133.2 mg, Fat 7.7 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 130.3 mg, Sugar 0.5 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
  • Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, fruits, and herbs.
  • Don't Overcook the Shrimp: Shrimp cooks very quickly, so it's important to not overcook it. Otherwise, it will become tough and rubbery.
  • Season to Taste: Always taste your dish before serving and adjust the seasonings as needed. This will help you achieve the perfect flavor balance.

Conclusion:

This romaine with snap peas, bulgur, and shrimp is a delicious and healthy meal that's perfect for a quick and easy weeknight dinner. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a healthy and satisfying meal, give this recipe a try.

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