EASY & FLAVORFUL MEDITERRANEAN SHRIMP

MEDITERRANEAN SHRIMP 🍤

This is one of those easy, low-effort meals that tastes like a million bucks. You can make it in under 30 minutes, and it pairs perfectly with any base—rice, quinoa, or, if you’re low carb, Kaizen low-carb rice.

Here’s how to make it:

1. Start with 1 lb wild shrimp, peeled and deveined. Pat dry with a paper towel and place in a mixing bowl.
2. In a smaller bowl, mix 4 tbsp olive oil, 1 tbsp tomato paste, zest of ½ lemon, juice of ½ lemon, 1 tbsp fresh oregano/dill/parsley, 2 thinly sliced garlic cloves, and a pinch of salt. Pour over the shrimp and mix to coat evenly.
3. Heat a nonstick pan over medium. Add shrimp and cook for 60–90 seconds per side. Do not overcook or they’ll turn rubbery.
4. For the yogurt sauce: mix 1½ cups plain yogurt, 1 finely diced Persian cucumber, 3 tbsp fresh dill, 1 green chili or jalapeño (seeds mostly removed), juice of ½ lemon, 1 tbsp olive oil, and salt/pepper to taste. Adjust seasoning as needed.
5. To serve: spread yogurt sauce on the plate, top with shrimp, then sprinkle with Aleppo pepper and fresh dill (or any fresh herb).

Enjoy with rice, quinoa, or Kaizen high-protein low-carb rice.

ENJOY!

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This is one of the easiest ways to make a healthy high protein low carb meal that also tastes so good. We’re going to cover some wild shrimp with a mixture of olive oil, tomato paste, fresh herbs, thinly sliced garlic, and the zest and juice of a lemon. Mix this up. Then cook it for about a minute or so on each side so it doesn’t become rubbery. Then serve it over a spicy cucumber yogurt sauce. I just mix together plain yogurt, cucumbers, fresh dill, jalapenos, a touch of olive oil, some lemon juice, and salt. You can also serve this with rice or whatever base you like. Full recipe is in the caption. Check it out.