Ingredients
1 lb (450g) large shrimp, peeled and deveined
4 cups cooked jasmine rice
1 cup cherry tomatoes, halved
1 cup diced cucumber
1 bell pepper, sliced
1/4 cup extra virgin olive oil
4 garlic cloves, minced
2 tbsp lemon juice
3 cups chopped fresh parsley
1 tsp red pepper flakes
1 tsp oregano
Salt and black pepper to taste
1/4 cup crumbled feta cheese
Instructions
Heat olive oil in a large skillet over medium-high. Sauté garlic until fragrant (1 minute). Add shrimp and cook 2-3 minutes per side until pink. Remove and set aside.
Add bell pepper, cherry tomatoes, and cucumber to the pan. Cook 3-4 minutes until vegetables soften. Stir in cooked rice, lemon juice, parsley, red pepper flakes, oregano, salt, and pepper. Toss to combine.
Divide into 4 bowls. Top with shrimp and feta. Garnish with additional parsley and a drizzle of olive oil.
Notes
Substitute feta with crumbled tofu for a vegetarian version
Rice can be pre-cooked and stored up to 3 days in advance
Add 1/2 cup roasted chickpeas for extra protein
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg