Easy Healthy Lemon Garlic Shrimp (Print)

Shrimp with lemon and garlic atop brown rice and crisp vegetables for a bright, nourishing dish.

# Components:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 3 garlic cloves, minced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon smoked paprika
07 - Zest and juice of 1 medium lemon

→ Rice & Vegetables

08 - 2 cups cooked brown rice
09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, diced
11 - 1 avocado, diced
12 - 1/4 cup fresh parsley or cilantro, chopped

→ Garnish & Sauce

13 - 2 tablespoons plain Greek yogurt
14 - Lemon wedges for serving

# Directions:

01 - Pat shrimp dry with paper towels. In a medium bowl, combine shrimp with olive oil, minced garlic, sea salt, black pepper, smoked paprika, lemon zest, and half the lemon juice. Toss until evenly coated.
02 - Heat a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove from heat and drizzle with remaining lemon juice.
03 - While shrimp cooks, divide cooked brown rice among 4 serving bowls. Top each bowl with cherry tomatoes, diced cucumber, diced avocado, and fresh herbs.
04 - Arrange cooked shrimp over each bowl. Drizzle with Greek yogurt if desired and serve with lemon wedges.

# Expert Advice:

01 -
  • It tastes indulgent but takes less time than ordering takeout and costs a fraction of the price.
  • You can meal prep the vegetables ahead and have dinner ready in the time it takes to answer three work emails.
  • The shrimp stays tender because the cooking time is so short, and the lemon keeps everything tasting bright instead of heavy.
02 -
  • Don't crowd the shrimp in the pan or they'll steam instead of sear, and you'll lose that delicate texture that makes them special.
  • If you're not eating immediately, keep the rice warm and add the vegetables and shrimp just before serving so everything stays fresh and crisp.
03 -
  • Buy shrimp frozen if fresh aren't available, then thaw them in the fridge the night before, and they'll be indistinguishable from fresh by cooking time.
  • Toast your spices in the oil for thirty seconds before adding the shrimp so the paprika's warmth blooms and the garlic stops being sharp and becomes mellow.
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