30 Minute Greek Shrimp Grain Bowls
Enjoy a vibrant dish loaded with shrimp, veggies, and grains, drizzled with a Lemon-Garlic Yogurt sauce.
Equipment
- Large skillet
- Saucepan
- Mixing bowls
Ingredients
Main ingredients
- ¼ cup plus 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. fresh parsley finely chopped
- 2 cloves garlic minced for marinade and grated for sauce
- 1 ½ tsp. paprika
- 1 ½ tsp. dried oregano
- ¾ tsp. kosher salt
- ½ tsp. black pepper
- 1 lb. raw peeled and deveined shrimp
- 2 zucchinis sliced
- 2 bell peppers sliced into 1×1" pieces
- 1 cup long-grain white rice rinsed (sub farro or quinoa)
- ½ cup plain whole-milk Greek yogurt
- 1 tsp. granulated garlic substitute for grated garlic
- 1 Tbsp. lemon juice for yogurt sauce
- Optional toppings sliced green olives, capers, avocado, feta, hummus
Instructions
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; toss to coat. Let stand 10 minutes.
- Meanwhile, combine rice, 1 ½ cups water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, and gently simmer until grains are tender and liquid is absorbed, about 15 to 18 minutes. Fluff with a fork before serving.
- 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, and add a dollop of Lemon-Garlic Yogurt. Garnish with parsley, remaining sauce/marinade, and optional toppings.
Notes
Store any leftovers in an airtight container in the fridge. Use within 3 days. Greek yogurt sauce should be stored separately.