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This healthy bowl is full of veggies and protein-rich shrimp, perfect for a hearty lunch that'll keep you full and energized all day.
- Yields:
- 4 serving(s)
- Total Time:
- 20 mins
Ingredients
- 3 c.
orzo, riced veggies, or chickpea-based rice
- 2 pt.
grape tomatoes
- 4
cloves garlic, sliced
- 1 tbsp.
capers, chopped
- 2 tbsp.
olive oil, divided
Kosher salt and pepper
- 1 lb.
large peeled and deveined shrimp
- 1/2 tsp.
dried oregano
- 1/4 c.
chopped parsley
Pickled red onions, cracked green olives, Greek yogurt,
and lemon wedges, for serving
Directions
- Step 1Heat oven to 400°F. Cook orzo per package directions.
- Step 2In shallow 2-quart baking dish, toss tomatoes, garlic, and capers with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Roast 6 minutes.
- Step 3In bowl, toss shrimp with remaining tablespoon oil, then oregano and 1/4 teaspoon each salt and pepper. Nestle among tomatoes and roast until opaque throughout, 5 to 7 minutes more. Toss with parsley.
- Step 4Serve over orzo and top with pickled red onions, olives and yogurt; serve with lemon wedges if desired.
GH Test Kitchen Tip: Pickled red onions are a super-easy condiment for topping bowls, tacos, and more. Thinly slice 1/2 small red onion and toss with lemon or lime juice or red wine vinegar and a pinch of salt. Let sit, tossing occasionally, at least 10 minutes before serving.
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