Delicious Mediterranean shrimp are flavored with oregano, lemon juice and garlic in this easy bowl recipe! They're served on top of warm white rice, along with cucumber tomato salad and fresh parsley. The entire meal is healthy, gluten free and made in just 20 minutes!
Add the olive oil, oregano, crushed red pepper, garlic, 1 tablespoon lemon juice, 1 teaspoon lemon zest and peeled, deveined shrimp to a large bowl.
Toss everything together.
Heat a large skillet on the stove over medium heat.
Once the skillet is heated, add the shrimp and cook for 5-6 minutes, flipping half way through.
In a large bowl, combine the cooked white rice with the remaining tablespoon of lemon juice and one tablespoon of fresh parsley.
Divide the rice between two bowls.
Top with the shrimp, tomato cucumber salsa, then add the remaining chopped parsley on top.
Optionally top with crumbled feta cheese. Leave the cheese off to make this bowl dairy-free.
Notes
Nutritional Information: The feta cheese is an optional topping and therefore not calculated in the nutritional information provided.
Shrimp: While I prefer a larger shrimp for this recipe, if using a smaller size shrimp, cut the cooking time down by 1-2 minutes, as to not overcook the shrimp. The best way to tell when the shrimp is done is when it starts to turn pink.