Mediterranean Lemon Oregano White Shrimp with rice and Zucchini

Bright Mediterranean white shrimp with lemon, oregano, and garlic, paired with rice and sautéed zucchini—light, zesty, and ideal for meal prep.

Mediterranean Lemon Oregano White Shrimp with rice and Zucchini
Prep time
12 min
Cook time
15 min
Yield
1 servings

Ingredients

  • 1 g Black Pepper
  • 2 g Dried Oregano
  • 30 g Feta Cheese
  • 8 g Garlic
  • 18 g Lemon juice
  • 2 g Lemon Zest
  • 12 g Olive oil
  • 190 g Rice
  • 2 g Salt
  • 120 g Tomato
  • 170 g White Shrimp
  • 180 g Zucchini

Instructions

  1. Pat shrimp dry. Mince garlic. Halve cherry tomatoes and slice zucchini into half-moons.
  2. Mix lemon juice, lemon zest, oregano, half the olive oil, salt, and pepper to make a quick marinade.
  3. Toss shrimp with the marinade and let sit while you cook the vegetables.
  4. Heat remaining olive oil in a skillet over medium-high. Sauté zucchini 4–5 minutes until tender and lightly browned.
  5. Add cherry tomatoes and minced garlic; cook 1 minute until tomatoes begin to soften.
  6. Push vegetables to the side, add shrimp, and cook 1–2 minutes per side until just opaque.
  7. Turn off heat and toss everything together in the pan to coat with the lemon-oregano juices.
  8. Meal prep: add cooked rice to a container, top with shrimp and vegetables, then sprinkle feta over. Cool, seal, and refrigerate.