30 Minute Greek Shrimp Bowls

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

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 tsp. paprika

1 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 (color of choice), sliced into 1x1" pieces

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

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

Directions

In a small bowl or glass jar, combine first eight ingredients (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 about 1 Tablespoon to drizzle on the bowls for garnish, however totally optional!); 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, heat a large, lightly oiled skillet over medium. Add shrimp and cook 2 minutes per side, or until opaque. Transfer to a plate. (If your skillet isn't large enough to fit all shrimp in a single layer, cook in two batches.) Next, add vegetables to the same skillet and cook until tender, about 8 minutes.

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

Assemble bowls by dividing rice evenly into 4 bowls. Scatter shrimp and vegetables overtop, and finish with a dollop of Lemon-Garlic Yogurt. Finish with a drizzle of olive oil and extra chopped fresh parsley.