Shrimp Souvlaki Bowls with Lemon Orzo & Tzatziki

Lemon-oregano shrimp seared hot and fast, piled over lemony orzo with a chopped cucumber-tomato salad, olives, feta and a thick homemade yogurt tzatziki. Bright, fresh and full of protein.

Ingredients

• 2 lb large shrimp, peeled
• 1 large lemon, zested and juiced
• 3 garlic cloves, grated
• 1⅓ cups orzo
• 1 cup plain Greek yogurt
• 1 English cucumber, half grated, half diced
• 1 pint grape tomatoes, halved
• 1 romaine heart, shredded
• ¼ cup Kalamata olives
• ½ cup crumbled feta
• ¼ cup chopped parsley

From your pantry: 2 tbsp olive oil, 2 tsp dried oregano, 1 tsp dried dill, ½ tsp smoked paprika, salt, pepper.

Instructions

1. Boil the orzo in salted water until tender, 8 to 9 minutes. Drain and toss with half the lemon juice, the zest and a pinch of salt.
2. Toss the shrimp with 1 tbsp olive oil, 2 cloves garlic, the oregano, paprika, ½ tsp salt and pepper.
3. Squeeze the grated cucumber dry and stir it into the yogurt with the remaining garlic, the dill, half the parsley, a squeeze of lemon and salt for tzatziki.
4. Heat the remaining oil in a large skillet over high heat and sear the shrimp in a single layer until pink and just curled, 1½ to 2 minutes per side.
5. Build bowls with orzo, romaine, diced cucumber, tomatoes and olives. Top with shrimp, feta, a big spoon of tzatziki, the rest of the parsley and the last of the lemon juice.

Tip: Sear shrimp in two batches if your pan is small; crowded shrimp steam and turn rubbery instead of browning.

Nutrition per serving

Good for

Adapted from Slender Kitchen.

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