Mediterranean Shrimp Bowl with Wild Gulf Shrimp
Declan Chapin
1
15 minutes
15 minutes
This Mediterranean Shrimp Bowl features seared Wild Gulf Shrimp seasoned with garlic, lemon, and herbs. Served over a bed of rice, fresh cucumbers, tomatoes, chickpeas, and olives, it's topped with crumbled feta and a side of tzatziki sauce for a vibrant, refreshing meal.
Ingredients
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6-8 Wild Gulf Shrimp
olive oil
3 cloves minced garlic
1 tsp paprika
1 tsp dried oregano
juice of 1 lemon
salt and pepper
fresh parsley
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2-3 cups mixed greens
1 cup rice, cooked according to package
¼ cup sliced cucumber
¼ cup cherry tomatoes, halved
2 tbsp olives
crumbled feta cheese
1 tbsp capers
1 jalapeño, sliced for garnish
lemons to garnish
tzatziki on the side
Directions
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Thaw gulf shrimp and add to a bowl. Toss with olive oil and spices until evenly covered and combined.
In a large skillet, heat olive oil over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant (be careful not to burn it).
Add the shrimp in a single layer to the skillet. Cook for 2-3 minutes on one side until they start to turn pink and develop a slight sear. Flip and cook for another 2-3 minutes on the other side.
Once the shrimp are fully cooked (opaque and firm), squeeze fresh lemon juice over the shrimp and give everything a good toss to coat.
Remove from heat and garnish with chopped parsley.
Assemble the bowls starting with greens, rice, vegetables, and shrimp. Sprinkle feta cheese and capers over the bowl. Garnish with jalapeño, lemon slices, and parsley.
Serve with a side of tzatziki and enjoy!
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