Garlic Shrimp & Lemon Rice Bowls

Ingredients

• 1 1/2 cups long-grain white rice
• 3 cups water or low-sodium chicken broth
• 1 tbsp olive oil
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 1/2 tsp kosher salt
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice
• 1 cucumber, chopped
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp fresh dill or parsley, chopped
• 1 small garlic clove, grated
• 1 pinch kosher salt

Instructions

1. Rinse the rice thoroughly.
2. Combine rice, water or broth, olive oil, and salt in a saucepan.
3. Bring to a boil, cover, reduce heat, and simmer until tender according to package directions.
4. Remove from heat and let stand covered for 5 minutes.
5. Fluff with a fork and stir in lemon zest, lemon juice, and parsley.
6. Pat the shrimp dry. Season with smoked paprika, salt, and black pepper.
7. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer.
8. Cook about 1–2 minutes per side until opaque and just cooked through.
9. Add minced garlic during the final 30 seconds.
10. Remove from heat and squeeze fresh lemon juice over the shrimp.
11. Stir together Greek yogurt, lemon juice, herbs, grated garlic, and salt.
12. Divide rice among four bowls. Add shrimp, cucumber, tomatoes, and red onion.
13. Spoon yogurt sauce over or alongside. Serve immediately.

Nutrition

Chef's Notes

DON'T OVERCOOK SHRIMP: Shrimp become rubbery quickly. Remove them as soon as they turn opaque and curl gently. RICE: Letting the rice rest covered after cooking improves texture. SAUCE: Keep the yogurt sauce cool and add it after cooking.

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