Greek Shrimp and Veggie Sauté with Rice
6
Points®
1 serving • Dinner
Items
Olive oil
1 tsp
Uncooked shrimp
4 oz, (peeled, deveined)
Uncooked zucchini
1 cup(s), (chopped)
Grape tomatoes
10 medium, (halved)
Jarred minced garlic
⅛ tsp, (or more if desired)
Dried oregano
1 pinch(es)
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Cooked long grain brown rice
½ cup(s)
Fresh lemon juice
2 tsp, (or to taste)
Crumbled feta cheese
2 Tbsp
Lemon zest
1 tsp, (or to taste)
How to Prepare
Heat oil in a small skillet; sauté shrimp, zucchini and tomatoes with garlic, dried oregano, salt and pepper until shrimp are pink and cooked through. Spoon shrimp over rice and drizzle with lemon juice; sprinkle with cheese and lemon zest.
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