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Greek Shrimp with Lemon Rice and Creamy Tzatziki Recipe

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3.8 from 71 reviews

This Greek Shrimp with Lemon Rice and Creamy Tzatziki recipe combines succulent pan-seared shrimp seasoned with smoky spices, served atop flavorful turmeric-infused lemon rice, and accompanied by vibrant marinated vegetables. The dish is beautifully balanced with a refreshing homemade tzatziki sauce, perfect for a quick and delicious Mediterranean-inspired meal that can be prepared in just 35 minutes.

Ingredients

Tzatziki Sauce

  • 1 cup Greek yogurt
  • ½ medium English cucumber, grated and liquid squeezed out
  • ½ medium lemon, juiced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Marinated Vegetables

  • ¼ cup olive oil
  • ¼ cup fresh basil, chopped
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • ½ medium cucumber, thinly sliced
  • ½ cup green olives, sliced
  • ½ cup canned roasted bell peppers, sliced
  • 2 green onions, chopped

Shrimp

  • 1 lb large shrimp, peeled and deveined, tails removed
  • 2 tablespoons olive oil
  • ¾ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon chili powder
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon olive oil (for cooking)

Lemon Rice

  • 1 cup long-grain white rice
  • ½ teaspoon ground turmeric
  • 2 cups chicken broth
  • ¼ teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon olive oil

Instructions

  1. Make the Tzatziki: Grate the cucumber using a coarse grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Transfer the squeezed cucumber to a medium bowl. Add Greek yogurt, lemon juice, fresh dill, olive oil, minced garlic, salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
  2. Marinate the Vegetables: In a large bowl, combine olive oil, chopped basil, minced garlic, lemon juice, salt, and pepper. Add cherry tomatoes, sliced cucumber, green olives, roasted bell peppers, and chopped green onions. Toss everything to coat evenly and set aside to marinate while cooking the shrimp and preparing the lemon rice.
  3. Cook the Shrimp: In a large bowl, mix smoked paprika, garlic powder, Italian seasoning, chili powder, crushed red pepper flakes, and salt. Add the peeled and deveined shrimp and toss to coat the shrimp thoroughly in the spice mixture. Heat a large, high-sided skillet (preferably cast iron) over medium-high heat for 2-3 minutes. Pour in olive oil and swirl to coat the pan. Add the shrimp and sear for 2-3 minutes on each side until shrimp are pink and slightly charred. Remove from skillet and squeeze fresh lemon juice over the cooked shrimp. Set aside.
  4. Make the Lemon Rice: In the same skillet, add olive oil and heat over medium heat. Add uncooked rice and ground turmeric. Toast the rice for 1-2 minutes until fragrant, stirring occasionally to prevent sticking. Pour in chicken broth and add salt. Stir to combine and bring to a boil. Cover the skillet with a lid, reduce heat to low, and simmer for about 15 minutes, or until rice is tender and liquid is absorbed. Remove from heat and stir in freshly squeezed lemon juice and lemon zest.
  5. Assembly: Plate the lemon rice, topping it with the pan-seared shrimp and marinated vegetables. Drizzle generously with chilled tzatziki sauce. Garnish with fresh herbs such as dill or basil and serve with lemon wedges for added brightness.

Notes

  • For a vegetarian version, omit shrimp and add grilled halloumi or chickpeas.
  • The tzatziki can be made up to a day ahead to deepen the flavor.
  • Adjust the amount of crushed red pepper flakes to control spice level according to taste.
  • Use gluten-free chicken broth if necessary to keep the dish gluten-free.
  • Use jasmine or basmati rice as alternatives to long-grain rice for different flavors and textures.

Find it online: https://recipethrive.com/greek-shrimp-with-lemon-rice-and-creamy-tzatziki-recipe/