Crispy Shrimp & Feta Bowl
Sheet-pan crispy shrimp over herby rice with cool cucumber, creamy feta, and a bright lemon-garlic drizzle. Fresh, salty, and ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1.5 cups cooked white rice
- 1 large cucumber, diced
- ¾ cup crumbled feta cheese
- 1 whole lemon (zested and juiced)
- 3 cloves garlic, minced
- ¼ cup fresh dill or parsley, chopped
- 4 tbsp olive oil, divided
Instructions
- 1
Pat shrimp dry with paper towels, season with salt and pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers.
- 3
Add shrimp in a single layer, don't stir. Cook 90 seconds per side until pink and just cooked through.
- 4
Whisk remaining 2 tbsp oil, lemon juice, minced garlic, and salt in a small bowl.
- 5
Divide rice between bowls, top with shrimp, cucumber, and feta; drizzle with lemon-garlic oil.
- 6
Sprinkle lemon zest and fresh herbs over the top, serve immediately.
Tools you’ll need
- large stainless steel skillet
- small mixing bowl
- whisk
- paper towels
- microplane or zester
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