Creeach Fam Recipes

30 Minute Greek Shrimp Bowls

Name: 30 Minute Greek Shrimp Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 Tbsp. extra-virgin olive oil; 2 Tbsp. fresh lemon juice; 2 Tbsp. finely chopped fresh parsley, plus more for garnish; 2 cloves garlic, minced; 1 1/2 tsp. paprika; 1 1/2 tsp. dried oregano; 3/4 tsp. kosher salt; 1/2 tsp. black pepper; 1 lb. raw peeled and deveined shrimp; 2 small zucchinis, sliced into coins or half moons; 2 bell peppers (I use red and orange), sliced into 1x1" pieces; 1 cup long-grain white rice, rinsed (sub farro or quinoa); Optional additions: sliced green olives, capers, avocado, feta, and/or hummus; 1/2 cup plain whole-milk Greek yogurt; 1 garlic clove, grated (I use a microplane) (sub 1 tsp. granulated garlic); 1 Tbsp. lemon juice

4 servings

portions

10 minutes

temps actif

35 minutes

temps total

Commencer à Cuisiner

Ingrédients

1/4 cup plus 1 Tbsp. extra-virgin olive oil

2 Tbsp. fresh lemon juice

2 Tbsp. finely chopped fresh parsley, plus more for garnish

2 cloves garlic, minced

1 1/2 tsp. paprika

1 1/2 tsp. dried oregano

3/4 tsp. kosher salt

1/2 tsp. black pepper

1 lb. raw peeled and deveined shrimp

2 small zucchinis, sliced into coins or half moons

2 bell peppers (I use red and orange), sliced into 1x1" pieces

1 cup long-grain white rice, rinsed (sub farro or quinoa)

Optional additions: sliced green olives, capers, avocado, feta, and/or hummus

1/2 cup plain whole-milk Greek yogurt

1 garlic clove, grated (I use a microplane) (sub 1 tsp. granulated garlic)

1 Tbsp. lemon juice

Instructions

In a small bowl or glass jar, combine first eight ingredients (olive oil through black pepper); stir with a whisk.

Place shrimp and vegetables in two separate bowls, and divide marinade evenly into each one (I like to reserve ~1 Tablespoon to drizzle over the bowls for garnish); toss to coat. Let stand 10 minutes.

Meanwhile, combine rice, 1 1/2 cups water, and a generous pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, and gently simmer, covered, until grains are tender and liquid is absorbed, about 15 to 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Meanwhile, prepare Lemon-Garlic Yogurt by combining yogurt, garlic, lemon juice, and a pinch of salt in a medium bowl.

Heat a large skillet over medium. Add vegetables and cook until tender, about 8 to 10 minutes. Transfer back to the same bowl.Add shrimp to pan and cook 2 minutes per side, or until opaque.

Assemble bowls by dividing rice evenly into 4 bowls. Scatter shrimp and vegetables overtop, and add a generous dollop of Lemon-Garlic Yogurt. Finish with extra chopped fresh parsley, any remaining sauce/marinade, and garnishes of choice.

Nutrition

Taille de Portion

1 bowl

Calories

467 kcal

Lipides Totaux

22 g

Lipides Saturés

3.5 g

Lipides Insaturés

Acides Gras Trans

Cholestérol

Sodium

890 mg

Glucides Totaux

45 g

Fibres Diététiques

2.5 g

Sucres Totaux

5 g

Protéines

23 g