Ingredients
450g large shrimp, peeled and deveined
5 garlic cloves, minced
2 lemons, juiced and zested
2 tbsp olive oil
2 cups long-grain white rice
1 medium cucumber, diced
1 bunch fresh dill, chopped
2 tomatoes, sliced
1 cup crumbled feta cheese
2 tbsp chopped fresh parsley
Salt and black pepper to taste
Instructions
Preheat oven to 350°F (180°C) or use stovetop methods
Zest and juice 2 lemons; mix with garlic, olive oil, salt, and pepper
Marinate shrimp in mixture for 15 minutes
Cook rice in salted water until tender
Sauté shrimp in a pan until pink and opaque (3-4 minutes per side)
Top rice with sautéed shrimp, diced cucumber, chopped dill, tomato slices, crumbled feta, and parsley
Notes
Use vegan feta for a plant-based version
For extra moisture, cook rice with a splash of lemon juice
Store leftovers refrigerated for up to 3 days
Serve with lemon wedges for an extra zesty finish
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Table
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 rice bowl
- Calories: 520
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 150mg