Easy Healthy Lemon Garlic Shrimp (Printable)

Zesty shrimp with lemon and garlic atop brown rice and crisp vegetables for a vibrant, wholesome meal.

# What You Need:

→ 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 and 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

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

# How-To:

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 throughout. Remove from heat and drizzle with remaining lemon juice.
03 - While shrimp cooks, divide cooked brown rice evenly among 4 serving bowls. Top each bowl with halved cherry tomatoes, diced cucumber, diced avocado, and fresh chopped herbs.
04 - Arrange hot shrimp over each bowl. Drizzle with Greek yogurt if desired and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than most takeout orders.
  • No complicated techniques or weird ingredients hiding in your pantry.
  • Naturally gluten-free and adaptable to whatever diet direction you're heading.
02 -
  • Overcooking shrimp by even one minute turns it rubbery and sad, so watch closely and trust that it cooks faster than you think.
  • Don't skip drying the shrimp with paper towels because wet shrimp steams instead of sears, and you lose that caramelized edge that makes them taste incredible.
03 -
  • Buy the largest shrimp you can find because they're harder to overcook and they look more impressive arranged on top of the bowl.
  • Taste the lemon juice before squeezing it on the shrimp because some lemons are more acidic than others, and you can always add more but you can't take it back.
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