Greek Shrimp & Veggie Sauté with Rice
6
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Ingredients
Olive oil
1 tsp(s)
Uncooked shrimp
4 oz, peeled and deveined
Zucchini
1 cup(s), chopped
Grape tomatoes
10 medium, halved
Minced garlic
⅛ tsp(s), more if desired
Dried oregano
1 pinch(es)
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Cooked long grain brown rice
½ cup(s)
Fresh lemon juice
2 tsp(s), or to taste
Feta cheese
2 tbsp(s), crumbled
Lemon zest
1 tsp(s), or to taste
Instructions
1
In a small skillet over medium-high heat, warm oil; cook shrimp, tomatoes, zucchini, garlic, oregano, salt and pepper, tossing constantly, until shrimp are pink and cooked through, 3 to 5 minutes depending on size.
2
On a plate or in a shallow bowl, spoon shrimp mixture over rice. Top with cheese and lemon zest. Serve with lemon wedge alongside for squeezing over.
3
Makes 1 serving.
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