Shrimp Bowls
These shrimp bowls layer garlicky sautéed shrimp over Greek lemon rice with a vibrant bean salad and creamy green goddess dressing for a complete and colorful meal that comes together in 30 minutes. The rice takes the longest to cook so start it before you do anything else!
Servings: 4
Ingredients
- Greek Lemon Rice
- Green Goddess Dressing
- 1 15-ounce can black or kidney beans, drained and rinsed
- 1 avocado, chopped
- 2 Persian cucumbers, chopped
- 2 Roma tomatoes, chopped
- 1 to 2 shallots, chopped
- 1 bunch cilantro, stems removed, roughly chopped (about 1 1/4 cup)
- 1 teaspoon sweet paprika, divided
- 1 teaspoon ground cumin, divided
- Kosher salt
- Freshly-ground black pepper
- 1 lemon, juiced
- Extra virgin olive oil
- 1 to 1 1/2 pound large shrimp, peeled and deveined
- 2 large garlic cloves, minced
- 1 1/2 teaspoons Greek oregano
Instructions
- Get ready. Start the rice according to the Greek Lemon Rice recipe. While the rice is cooking, prepare the Green Goddess Dressing. Set aside for now
- Make the quick bean salad. In a mixing bowl, combine the beans, avocado, cucumber, tomatoes, shallots, and most of the cilantro (reserve some to garnish the finished bowls). Season with 1/2 teaspoon sweet paprika, 1/2 teaspoon cumin, and a good pinch (about 1/2 teaspoon each) kosher salt and black pepper. Add the lemon juice and a drizzle of olive oil. Toss to combine and set aside to allow the flavors to meld.
- Season the shrimp. Pat the shrimp dry and season with a big pinch of kosher salt, black pepper, the oregano, and the remaining paprika and cumin.
- Sauté the shrimp. In a large nonstick skillet, heat about 2 tablespoons olive oil over medium heat. When the oil starts to shimmer, add the shrimp and garlic and cook, tossing regularly, until the shrimp turns pink (2 to 4 minutes, depending on the size).
- Assemble the bowls. Divide the rice, black bean salad, and shrimp among your serving bowls. Drizzle with as much of the green goddess dressing over (place extra dressing in a bowl to serve along). Serve immediately with a sprinkle of cilantro on top
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Make Ahead: Both the rice and the dressing can be prepared a day or two ahead to make this even quicker on a weeknight.
- Nutrition Note: The nutrition information for this recipe does not include the Greek Lemon Rice or the Green Goddess Dressing. You can find the macros for those recipes on those individual pages.
Nutrition
Calories: 231.2kcal | Carbohydrates: 13.2g | Protein: 25.4g | Fat: 9.5g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5.2g | Trans Fat: 0.01g | Cholesterol: 214.3mg | Sodium: 971.5mg | Potassium: 648mg | Fiber: 5.4g | Sugar: 2.9g | Vitamin A: 972.6IU | Vitamin C: 25.5mg | Calcium: 135.7mg | Iron: 1.8mg
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