30 Minute Greek Shrimp Bowls

This was the second recipe in one week that got me to eat zucchini and enjoy it. It's a miracle! Tyler said he mostly liked the drizzle, but Doug and I thought it was really good. 

Second attempt

• 1/4 cup extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked 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
• 2 bell peppers, sliced in to 1"x1" pieces
• 1 1/2 cup dry farro or white rice
• 3 cups vegetable or chicken broth
• optional garnish: fresh herbs, cherry tomatoes, sliced green olives, or capers

Lemon-Garlic Yogurt Sauce

• 1/2 cup plain whole milk Greek yogurt
• 1 garlic clove grated or 1 tsp granulated garlic
• 1 Tbsp lemon juice
• 1/4 tsp kosher salt

In a small bowl, combine first 7 ingredients and stir with a whisk. Place shrimp and vegetables in separate bowls and divide the marinade evenly between the two. Let stand 5-10 minutes. 

Meanwhile combine rice and broth in a saucepan. Bring to a boil, reduce heat to low and gently simmer, covered, until grains are tender and most liquid is absorbed (about 15 minutes for white rice and 30 for farro). 

First attempt

While rice is cooking, heat a large skillet coated in cooking spray over medium-high heat. Once hot, add shrimp and cook 2 minutes per side, or until opaque. Transfer to a plate. Add vegetables to the same skillet and cook until tender, about 8 minutes. 

Prepare lemon-garlic yogurt sauce by combining all ingredients in a small bowl, stirring in 1-2 Tbsp water to thin out to desired consistency. Assemble bowls by dividing rice evenly among 4 bowls. Scatter shrimp and vegetables over top and finish with a dollop of yogurt sauce. If desired, garnish with optional toppings and drizzle with olive oil. 

NOTES: We needed extra rice so I upped the recipe just a bit. We also used small shrimp (71-90 per pound) and it worked fine. Any size is probably ok. 

Serves 4

Prep Time: 10 minutes

Total Time: 30 minutes

Recipe from DishingOutHealth.com