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5 from 1 vote

Greek Shrimp & Rice Bowls

One of the keys to sticking with a healthy eating resolution is to plan ahead to cook more meals at home. My filling and flavorful Greek Shrimp & Rice Bowls are the perfect solution! They’re wonderful to make-ahead “meal prep style” for at-work lunches and are also an easy, speedy weeknight supper. They're equally delicious chilled or warm – plus pantry staples seriously slash prep time.
Prep Time8 mins
Total Time8 mins
Course: Salad
Cuisine: Greek
Servings: 4 bowls
Calories: 353kcal

Ingredients

Salad

  • 8.5 oz precooked brown rice pouch cooked according to package instructions
  • 2 cups chopped baby spinach
  • 1 lb poached or grilled shrimp
  • 1 cup halved grape tomatoes
  • 1 cup sliced roasted peppers
  • 1 cup quartered artichoke hearts
  • 1 cup canned chickpeas

Vinaigrette

  • 2 TB olive oil
  • 1/4 tsp dried oregano
  • 4 tsp red wine vinegar
  • salt and pepper to taste
  • 4 tsp warm water
  • 1 tbs Dijon mustard

Instructions

  • Line up 4 medium bowls or storage containers.
  • Evenly divide ingredients across all 4 bowls in even piles. Whisk together vinaigrette ingredients and drizzle evenly over the top.
  • Sprinkle with optional garnishes.

Notes

To make this even lower calorie and lower in carbs just swap in 2 cups of cauliflower rice for the brown rice. If your store doesn’t sell cauliflower rice, you can easily make your own by grating a head of cauliflower or pulsing florets in a food processor. Always keep a bag of pre-cooked frozen shrimp on hand. Just run under cool water for a few minutes to defrost and they’re ready to enjoy!

Nutrition

Calories: 353kcal | Carbohydrates: 25g | Protein: 28g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1721mg | Potassium: 420mg | Fiber: 5g | Sugar: 1g | Vitamin A: 48% | Vitamin C: 49.4% | Calcium: 22.8% | Iron: 24.7%

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