Greek Shrimp and Veggie Sauté with Rice

Published November 23, 2015


  • 1 tsp olive oil
  • 4 oz uncooked shrimp raw (peeled, deveined)
  • 1 cup(s) uncooked zucchini (chopped)
  • 10 medium grape tomatoes (halved)
  • 1/8 tsp minced garlic (or more if desired)
  • 1 pinch dried oregano
  • 1 pinch table salt
  • 1 pinch black pepper
  • 1/2 cup(s) cooked brown rice
  • 2 tsp fresh lemon juice (or to taste)
  • 2 Tbsp crumbled feta cheese
  • 1 tsp lemon zest (or to taste)

Heat oil in a small skillet; sauté shrimp, zucchini and tomatoes with garlic, dried oregano, salt and pepper until shrimp are pink and cooked through. Spoon shrimp over rice and drizzle with lemon juice; sprinkle with cheese and lemon zest.