Easy Healthy Lemon Garlic Shrimp (Printable version)

Shrimp sautéed in lemon and garlic, paired with brown rice and crisp vegetables for a wholesome dish.

# Ingredient List:

→ 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, to serve

# How-To Steps:

01 - Pat shrimp dry with paper towels. In a medium bowl, combine shrimp with olive oil, minced garlic, salt, 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, cucumber, avocado, and fresh herbs.
04 - Arrange hot shrimp over the vegetable-topped bowls. Drizzle with Greek yogurt if desired and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • Shrimp cooks in minutes, so you can have dinner on the table faster than takeout arrives.
  • The bright lemon and garlic flavors feel restaurant-quality without any fancy techniques or ingredients you don't already have.
  • You can build your bowl exactly how you want it, swapping vegetables based on what's in your crisper drawer.
02 -
  • Overcrowding the pan is the fastest way to steam your shrimp into rubbery submission; give them space and they'll develop that delicate, tender texture that makes them special.
  • Don't skip patting the shrimp dry because moisture is the enemy of a good sear, and a good sear is what separates this from just boiled shrimp.
03 -
  • Buy shrimp that's already peeled and deveined if you want to cut your prep time in half; it costs a bit more but your Tuesday-night self will be grateful.
  • Prep your vegetables in the morning and keep them in the fridge, then you literally just cook the shrimp and assemble when you get home.
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