# Components:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 3 garlic cloves, minced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon smoked paprika
07 - Zest and juice of 1 medium lemon
→ Rice and Vegetables
08 - 2 cups cooked brown rice
09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, diced
11 - 1 avocado, diced
12 - 1/4 cup fresh parsley or cilantro, chopped
→ Garnish and Sauce
13 - 2 tablespoons plain Greek yogurt
14 - Lemon wedges for serving
# Method:
01 - Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with olive oil, minced garlic, sea salt, black pepper, smoked paprika, lemon zest, and half of the lemon juice. Let sit for 2 minutes to allow flavors to infuse.
02 - Heat a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook for 2 to 3 minutes per side until pink and opaque throughout. Remove from heat and drizzle with remaining lemon juice.
03 - While shrimp cooks, divide cooked brown rice evenly among 4 serving bowls. Top each bowl with cherry tomatoes, cucumber, avocado, and fresh herbs.
04 - Arrange hot shrimp over each bowl. Drizzle with Greek yogurt if desired and serve with lemon wedges on the side.
