Eat it up yum

Food you can feel good about

Greek Shrimp

dinner / by

Photography and Styling by Elisha Sewell

Last week it snowed. This week it’s in the 70’s and I’m ready for a mid-winter trip to summer. Regardless of the weather, this Greek inspired shrimp will make you feel like you are somewhere warm and sunny. Don’t forget to pile on the Mediterranean Salad and Lemony Cauliflower Rice; it will transport you all the way to a beautiful, early summer day.

Greek Shrimp

  • 2 lbs. of wild-caught shrimp (I like 16/20 shell-on shrimp)
  • 1/3 cup (70 grams) avocado oil
  • Juice of 1 lemon
  • 3 cloves of garlic, chopped
  • 1 1/2 tsp sea salt
  • 1 1/2 tsp dried oregano 
  • 1/2 tsp garlic powder 
  • 1/2 tsp smoked paprika 
  • 1/2 tsp black pepper
  • 1/16 tsp red pepper flakes

Shell on shrimp retain the most flavor during cooking and help keep the shrimp from drying out. But, deveining and peeling shell on shrimp can be time consuming. Peeled and deveined shrimp are a breeze to cook and eat, but they are easier to overcook resulting in rubbery shrimp. Choose the shrimp that fit your life and time the best.

Directions:

  1. If using shell on shrimp, devein them. To devein them, use a pair of kitchen sheers and cut along the outside line on the back of the shrimp. Use a paring knife to remove the vein and give the shrimp a rinse. Pat the shrimp dry before marinating them.
  2. In a large mixing bowl, add all of the ingredients except for the shrimp. Whisk to combine.
  3. Add all of the shrimp to the mixing bowl and toss it with the marinade, making sure to coat each piece of shrimp.
  4. Marinate the shrimp at room temperature for 30 minutes. 
  5. While the shrimp is marinating, make the Mediterranean Salad and Lemony Cauliflower Rice.
  6. Preheat your oven to high broil.
  7. Line a baking sheet with foil. Lay the shrimp in a single layer on the baking sheet. Pour any marinade that was left in the mixing bowl over the shrimp.
  8. Broil the shrimp on high for 5-7 minutes. 
  9. Serve with Mediterranean Salad and Lemony Cauliflower Rice. Garnish with parsley if desired.
  10. Enjoy!

Mediterranean Salad

  • 3 Persian cucumbers, or one English cucumber
  • 1 pint grape tomatoes 
  • 1/2 red onion
  • Kalamata olives (as many or few as you like)
  • Dressing, recipe below

Dressing:

  • 2 Tbsps extra virgin olive oil 
  • 1 Tbsp fresh squeezed lemon juice
  • 1/2 tsp champagne vinegar 
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper 
  • 1/2 tsp oregano 
  • 1/4 tsp garlic powder 
  • 1/4 tsp onion powder 

Directions for the Mediterranean Salad:

  1. Make the dressing by putting all of the ingredients in a small mason jar, screwing on a lid, and shaking it to combine everything. Set the dressing aside.
  2. Cut the cucumbers into 1/2 inch chunks.
  3. Slice the grape tomatoes in half.
  4. Thinly slice half of a red onion.
  5. Place all the veggies and the olives in a medium mixing bowl. Pour the dressing over the veggies and toss with a spoon to coat everything.
  6. Serve and enjoy.

Lemony Cauliflower Rice

  • 16 oz. cauliflower “rice”
  • 3 cloves of garlic, minced 
  • avocado oil
  • sea salt
  • black pepper
  • garlic powder
  • 2 Tbsp of freshly squeezed lemon juice

Directions for the Cauliflower Rice:

  1. Drizzle avocado oil over the bottom of a 12-14 inch skillet and turn the heat to medium-low.
  2. Once the oil is hot, add the minced garlic and sauté it for 1-2 minutes. 
  3. Add the cauliflower rice and stir until it is lightly coated with the oil. 
  4. Sprinkle sea salt, fresh cracked black pepper, and garlic powder all over the cauliflower. Stir to combine. Taste and add additional seasoning if desired. 
  5. Cook for 7-10 minutes (until the cauliflower becomes tender, but not soft or mushy.)
  6. Once the cauliflower rice is cooked add the lemon juice. Stir to combine. Taste and add additional seasoning if desired.