Ingredients
Scale
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Optional: Tzatziki sauce for topping
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Add the shrimp to the bowl and toss well to coat. Let the shrimp marinate for 10 to 15 minutes at room temperature.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer.
- Cook the shrimp for 2 to 3 minutes per side until they are pink, opaque, and cooked through. Remove the pan from the heat.
- Prepare four serving bowls. Place 1/2 cup of cooked quinoa or rice in each bowl.
- Top the grains with the cooked shrimp, cherry tomatoes, cucumber, red onion, and Kalamata olives.
- Sprinkle each bowl with crumbled feta cheese and fresh parsley.
- Add a dollop of tzatziki sauce if desired and serve immediately with a lemon wedge on the side.
- Cook Time: 30 minutes