Greek-Inspired Shrimp Bowls
Serves: 2
These Greek-Inspired Shrimp Bowls are such a perfect summer meal if you’re looking for something simple yet packed full of flavour! Super light and refreshing, especially with the lemon yogurt. The veggies and shrimp get coated in a quick marinade, then cooked in the same pan in under 20 minutes. Served atop some fluffy rice or your grain of choice, topped with the lemon yogurt.
Ingredients:
250g shrimp (shell-on weight), about 12 shrimp
1 zucchini
1 red/orange bell pepper
Marinade:
2.5 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tbsp parsley
1 clove garlic
3/4 tsp paprika, oregano
salt, pepper – to taste
1/2 tsp chili flakes (optional)
Lemon Yogurt:
1/4 cup plain greek yogurt
1 garlic clove
1/2 tbsp lemon juice
Serving:
jasmine rice, quinoa, farro, etc.
lemon yogurt
leftover marinade
parsley (optional, garnish)
Method:
1. Finely chop parsley, grate garlic, slice zucchini into half-moons, and dice bell pepper. Peel and devein shrimp if needed.
2. In a small bowl or jar, whisk together EVOO, lemon juice, parsley, half the garlic, and the seasonings.
3. In 2 bowls, add zucchini and pepper, and shrimp into another. Divide the marinade evenly into each one. Mix to combine and let sit for 10 mins.
4. In a large pan over medium, cook veggies until tender (8-10 mins), then transfer back to the same bowl.
5. Meanwhile, in a bowl, combine yogurt, the remaining minced garlic, and lemon juice. Mix to combine, then set aside.
6. In the same pan, cook the shrimp (~2 mins per side). Remove from heat.
7. Assemble the bowls, starting with a grain, topped with veggies and shrimp. Divide the lemon yogurt between bowls, optionally topping with leftover marinade or chopped parsley.
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