Fiber-rich bulgur and protein-packed shrimp in this mix will keep you full for hours—but it takes mere minutes to make.

Ingredients

　　2 tablespoons olive oil

　　3 cloves garlic, finely chopped

　　1 cup bulgur wheat

　　1/2 teaspoon salt

　　12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined

　　2 cups fresh or frozen corn kernels

　　1 medium red bell pepper, cored, seeded and chopped

　　2 limes (1 juiced, 1 cut into wedges)

　　1/4 teaspoon red pepper flakes

　　1/4 cup cilantro, chopped

　　Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.

Nutrition Per Serving

　　9.6 g fat (1.3 g saturated)

　　45 g carbohydrates

　　8 g fiber

　　24 g protein

　　#### Nutritional analysis provided by Self