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Ingredients
Rice
- 1 long-grain white rice
- 3 water or low-sodium chicken broth
- 1 olive oil
- 1 lemon zest
- 2 fresh lemon juice
- 2 fresh parsley, chopped
- 1 kosher salt
Shrimp
- 1 large shrimp, peeled and deveined
- 1 olive oil
- 3 garlic cloves, minced
- 1 smoked paprika
- 1 kosher salt
- 1 black pepper
- 1 fresh lemon juice
Bowls
- 1 cucumber, chopped
- 1 cherry tomatoes, halved
- 1/4 red onion, thinly sliced
Yogurt Sauce
- 1 plain Greek yogurt
- 1 lemon juice
- 1 fresh dill or parsley, chopped
- 1 garlic clove, grated
- 1 kosher salt
Instructions
Rinse the rice thoroughly.
Combine rice, water or broth, olive oil, and salt in a saucepan.
Bring to a boil, cover, reduce heat, and simmer until tender according to package directions.
Remove from heat and let stand covered for 5 minutes.
5 minFluff with a fork and stir in lemon zest, lemon juice, and parsley.
Pat the shrimp dry. Season with smoked paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer.
Cook about 1–2 minutes per side until opaque and just cooked through.
1 minAdd minced garlic during the final 30 seconds.
0 minRemove from heat and squeeze fresh lemon juice over the shrimp.
Stir together Greek yogurt, lemon juice, herbs, grated garlic, and salt.
Divide rice among four bowls. Add shrimp, cucumber, tomatoes, and red onion.
Spoon yogurt sauce over or alongside. Serve immediately.
Nutrition per serving
385
Calories
28g
Protein
52g
Carbs
7.5g
Fat
Chef's Notes & Storage
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