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Shrimp Bowls

🇬🇷 Greece

Servings: 4 Prep: 10 minutes Cook: 20 minutes Total: 30 minutes

Ingredients

  • 1 batch Greek lemon rice
  • 1 batch 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 and roughly chopped (about 1 1/4 cups), divided
  • 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 pounds large shrimp, peeled and deveined
  • 2 large garlic cloves, minced
  • 1 1/2 teaspoons Greek oregano

Steps

  1. Start the Greek lemon rice according to its recipe. While it cooks, prepare the green goddess dressing and set aside.
  2. In a mixing bowl, combine the beans, avocado, cucumbers, tomatoes, shallots, and most of the cilantro, reserving some cilantro for garnish.
  3. Season the bean mixture with 1/2 teaspoon paprika, 1/2 teaspoon cumin, salt, and pepper. Add lemon juice and a drizzle of olive oil, then toss to combine. Set aside to let the flavors meld.
  4. Pat the shrimp dry and season with salt, pepper, oregano, and the remaining paprika and cumin.
  5. Heat about 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the shrimp and garlic, and cook, tossing regularly, until the shrimp turns pink, 2 to 4 minutes.
  6. Divide the rice, bean salad, and shrimp among serving bowls. Drizzle with green goddess dressing, garnish with reserved cilantro, and serve immediately with extra dressing on the side.

Source: www.themediterraneandish.com