Roasted Mediterranean Shrimp Bowl

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  300g

• Grape tomatoes

  Red, ripe, raw, year round average

  200g

• Garlic

  Raw

  4 cloves, minced or 12g

• Capers

  Canned

  1 tbsp, drained or 9g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Parsley

  Raw

  25g

• Greek yogurt

  Plain, whole fat

  100g

• Red Onion

  Whole Foods Market

  1 medium raw or 110g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Heat oven to 400°F. Cook orzo per package directions.
2. In shallow 2-quart baking dish, toss tomatoes, garlic, and capers with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Roast 6 minutes.
3. In bowl, toss shrimp with remaining tablespoon oil, then oregano and 1/4 teaspoon each salt and pepper. Nestle among tomatoes and roast until opaque throughout, 5 to 7 minutes more. Toss with parsley.
4. Serve over orzo and top with pickled red onions, olives and yogurt; serve with lemon wedges if desired.
5. Kitchen Tip: Pickled red onions are a super-easy condiment for topping bowls, tacos, and more. Thinly slice 1/2 small red onion and toss with lemon or lime juice or red wine vinegar and a pinch of salt. Let sit, tossing occasionally, at least 10 minutes before serving.

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• Mediterranean Quinoa Bowl
• Mediterranean Crispy Chickpea Bowl
• Grilled Shrimp and Vegetable Bowl
• Sheet Pan Shrimp with Roasted Vegetables
• Roasted Vegetable & Quinoa Harvest Bowls
• Roasted Tomatillo Chicken and Rice Bowls