The BariGirls 30 Minute Greek Shrimp Grain Bowls
Prep time: 10 minutes
Cook time: 20 minutes
Serve count: 4
Ingredients
1/4 cup plus 1 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. finely chopped fresh parsley, plus more for garnish
2 cloves garlic, minced
1 tsp. paprika
1 tsp. dried oregano
3/4 tsp. kosher salt
1/2 tsp. black pepper
1 lb. raw peeled and deveined shrimp
2 small zucchinis, sliced into coins or half moons
2 bell peppers (color of choice), sliced into 1×1-inch pieces
1 cup brown rice (or quinoa)
Lemon Garlic Yogurt: 1/2 cup plain whole-milk Greek yogurt
1 garlic clove, grated
1 Tbsp. lemon juice
Method
1. In a small bowl combine the first eight ingredients (oil through black pepper); stir with a whisk. Place shrimp and vegetables in two separate bowls, and divide marinade evenly into each one. Let stand for 10 minutes.
2. Cook rice according to package instructions and set aside. Meanwhile, heat a large, lightly oiled skillet over medium. Add shrimp and cook 2 minutes per side, or until opaque. Transfer to a plate. (If your skillet isn't large enough to fit all shrimp in a single layer, cook in two batches.) Next, add vegetables to the same skillet and cook until tender, about 8 minutes.
3. Prepare Lemon-Garlic Yogurt by combining yogurt, garlic, lemon juice, and a pinch of salt in a medium bowl and stir.
4. Assemble bowls by dividing rice evenly into 4 bowls. Evenly distribute the shrimp and vegetables over each bowl.. Finish with a dollop of Lemon-Garlic Yogurt and a drizzle of olive oil and chopped fresh parsley.