Ingredients
1 cup of dry brown rice (Quinoa, Israeli couscous, Farro, Barley etc.)
1/4 cup extra-virgin olive oil
3 Tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried oregano
½ teaspoons black pepper
1 pounds large raw shrimp, peeled and deveined
1–2 small zucchini, sliced into half-moons
1–2 bell peppers, cut into 1.5-inch pieces
20 kalamata olives, pitted
2 oz feta, cubed or crumbled
1 cup grape tomatoes, halved
½ cups roasted red peppers, thinly sliced
Lemon-Garlic Yogurt
1/2 cup plain whole-milk Greek yogurt
2 cloves garlic, minced
1 lemon, zested and 2 Tbsp lemon juice
Directions
- Prepare the rice according to package directions.
- In a large bowl, whisk olive oil, lemon juice, garlic, paprika, oregano and pepper.
- Place shrimp in a separate bowl and drizzle with half the olive oil mixture; toss to coat. Add the pepper and zucchini to the large bowl with the remaining olive oil mixture; toss to coat. Set both bowls aside.
- Heat a large, nonstick skillet over medium-high heat. Pour in the shrimp and cook for 4-5 minutes or until pink and cooked through; remove to a plate and set aside.
- Add the veggies to a bowl and any olive oil-spice mixture. Roast the veggies in the oven until tender.
- Meanwhile, prepare the Lemon-Garlic Yogurt by mixing together all ingredients in a small bowl until well mixed. Add a bit of water to thin, if needed.
- Assemble bowls with cooked rice on the bottom, topped with the veggies, shrimp, olives, feta, tomatoes, roasted red peppers and a dollop of yogurt sauce.
Yield: 5 servings
Preparation Time: 10 minutes
Cook Time: 30-45 minutes
Total Time: 40-55 minutes