Greek Shrimp Bowls

This dinner is fresh af, and requires minimal cooking - so those who are intimidated in the kitchen, rejoice! This one is for you. I love incorporating shrimp as my protein because it cooks in minutes, and it really adapts to any flavor profile you want. There is zero fear of under cooking it, but you can overcook them so beware.

I say this a lot, but you can easily remove or swap any of these ingredients in the bowl to make it work for you. Some ideas? Roasted cauliflower, avocado, spinach, carrots, or broccoli. Measurements of the veggies are up to you. Make it your own, and top with tzatziki + homemade hummus - you can find my recipe in my Reels!

Here’s how you make it.

Ingredients:

• 1 lb shrimp

• 3 tablespoons olive oil

• 1/2 cup cooked couscous

• 1/2 red onion chopped

• 3 cloves garlic minced

• 1 lemon juiced

• Artichoke hearts

• Chickpeas

• Greek Marinated Olives

• Tomato diced

• Cucumber diced

• 2 large handfuls kale

• Hummus

• Tzatziki

Instructions:

• In a medium bowl toss the shrimp with 1 tablespoon olive oil, salt & pepper, (optional) red pepper flakes, garlic powder. Mix to coat evenly and set aside.

• In a medium pan heat 1 tablespoon olive oil on medium heat, and sauté the kale for 3ish mins. Add the garlic, a tiny bit of lemon juice, and season and cook for another couple minutes. Place in a bowl and set aside.

• If needed, add the last tablespoon of olive oil and the shrimp to the pan. Cook for 1-2 minutes each side until no longer pink.

• In a bowl place all ingredients (as much toppings as desired) squeeze additional lemon juice and a drizzle of olive oil. Enjoy!