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Greek Shrimp Bowls

Sautéed garlic lemon shrimp with zucchini, tomatoes, bell peppers, and onions on a bed of garlic rice topped with fresh herbs & feta cheese. A healthy & delicious meal on the table within 30 minutes. 

Greek Shrimp Bowls

I whipped up this quick and easy recipe I found on Dishing Out Health recently for a tasty & filling lunch. I loved that I could use up some veg & fresh herbs I had in the fridge and that it took less than 30 minutes to make. Both of my kids said it was tasty but my son said it had too many veggies–I’m sure you can imagine the look I gave him in response.

Greek Shrimp Bowls

How to Make Greek Shrimp Bowls

Make the garlic rice. Click the link for the recipe instructions.

Meanwhile, make the marinade by combining the olive oil, lemon juice, garlic, paprika, oregano, crushed red pepper flakes, sea salt, and fresh cracked pepper in a small dish; whisk until well combined.

Place the shrimp in one bowl and drizzle half of the well-whisked marinade on top; toss to evenly coat. Marinate for 5-10 minutes.

Place the zucchini & tomatoes on one side of a large plate. Place the onion & bell pepper on the other side of the plate. Drizzle the remaining well-whisked marinade over both portions of veggies. Toss to coat keeping them separated. Marinate for 5-10 minutes.

Heat a nonstick skillet over medium-high heat. Once hot, add the onions & bell pepper and cook, stirring occasionally, for 2 minutes.

Add the zucchini & tomatoes and cook, stirring occasionally, for 2-3 minutes. Remove the veggies to a clean dish. Cover loosely with a tin foil tent.

Return the skillet to the stovetop over medium-high heat. Once hot, add the drained shrimp and cook for 1-2 minutes per side, or until opaque, depending on their size.

Spoon rice into individual bowls then top with the shrimp & vegetables. Sprinkle feta cheese, fresh parsley, and fresh dill on top. Serve immediately with lots of lemon wedges on the side. Enjoy.

Greek Shrimp Bowls

 

Greek Shrimp Bowls

Greek Shrimp Bowls

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Lunch, Main
Cuisine: Greek
Servings: 2
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • Garlic rice **Click the link (up above or down below) for the recipe

Marinade:

  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 2 small cloves of garlic, minced
  • ½ tsp paprika
  • ½ tsp oregano
  • Pinch of crushed red pepper flakes, to taste
  • Sea salt and freshly cracked pepper, to taste

Other Ingredients:

  • ½ lb raw shrimp, peeled & deveined
  • ½ zucchini, diced
  • A handful of grape tomatoes
  • ¼ yellow onion, diced
  • ¼ red bell pepper, cut into bite-sized pieces

For Serving:

  • 2 tbsp feta cheese
  • 1 tbsp fresh parsley, chopped
  • Fresh dill sprigs
  • Lemon wedges

Instructions

  • Make the garlic rice. Click the link for the recipe instructions. 
  • Meanwhile, make the marinade by combining the olive oil, lemon juice, garlic, paprika, oregano, crushed red pepper flakes, sea salt, and fresh cracked pepper in a small dish; whisk until well combined. 
  • Place the shrimp in one bowl and drizzle half of the well-whisked marinade on top; toss to evenly coat. Marinate for 5-10 minutes. 
  • Place the zucchini & tomatoes on one side of a large plate. Place the onion & bell pepper on the other side of the plate. Drizzle the remaining well-whisked marinade over both portions of veggies. Toss to coat keeping them separated. Marinate for 5-10 minutes. 
  • Heat a nonstick skillet over medium-high heat. Once hot, add the onions & bell pepper and cook, stirring occasionally, for 2 minutes. 
  • Add the zucchini & tomatoes and cook, stirring occasionally, for 2-3 minutes. Remove the veggies to a clean dish. Cover loosely with a tin foil tent.
  • Return the skillet to the stovetop over medium-high heat. Once hot, add the drained shrimp and cook for 1-2 minutes per side, or until opaque, depending on their size.
  • Spoon rice into individual bowls then top with the shrimp & vegetables. Sprinkle feta cheese, fresh parsley, and fresh dill on top. Serve immediately with lots of lemon wedges on the side. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Have leftover garlic rice?

Try Vegetable Fried Rice with Bacon

 

 

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