Ingredients
Large shrimp, peeled and deveined – 1 pound
Long-grain white rice – 1 cup uncooked
Red bell pepper – 1 medium, diced
Cucumber – 1 cup, diced
Red onion – 1 small, finely chopped
Fresh dill – 2 tablespoons, chopped
Olive oil – 2 tablespoons
Lemon juice – 3 tablespoons
Salt – to taste
Ground black pepper – to taste
Instructions
Rinse rice and cook in salted boiling water according to package instructions
Heat 1 tablespoon olive oil in a pan, sauté shrimp with salt and pepper until pink and opaque
Dice bell pepper, cucumber, and red onion in a large bowl
Whisk remaining olive oil, lemon juice, dill, salt, and pepper for the dressing
Combine cooked rice, shrimp, and vegetables in a serving bowl
Pour dressing over the mixture and toss to combine evenly
Notes
Use pre-cooked rice or frozen shrimp for time-saving
Substitute yellow or orange bell peppers for similar sweetness
Add feta cheese or avocado for extra flavor layers
Store in airtight containers in refrigerator up to 2 days
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Stir-fry
- Cuisine: International
- Diet: Low-fat
Nutrition
- Serving Size: 1 full serving
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g