Easy Healthy Lemon Garlic Shrimp

# What You Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined

02 - 1 tablespoon olive oil

03 - 3 garlic cloves, minced

04 - 1/2 teaspoon sea salt

05 - 1/4 teaspoon black pepper

06 - 1/2 teaspoon smoked paprika

07 - Zest and juice of 1 medium lemon

→ Rice and Vegetables

08 - 2 cups cooked brown rice

09 - 1 cup cherry tomatoes, halved

10 - 1 cup cucumber, diced

11 - 1 avocado, diced

12 - 1/4 cup fresh parsley, chopped

→ Garnish

13 - Lemon wedges for serving

# How To Make:

01 - Pat shrimp dry with paper towels. In a medium bowl, combine shrimp with olive oil, minced garlic, sea salt, black pepper, smoked paprika, lemon zest, and half of the lemon juice. Toss until evenly coated.

02 - Heat a large nonstick skillet over medium-high heat. Add marinated shrimp in a single layer and cook for 2 to 3 minutes per side until pink and opaque throughout. Drizzle with remaining lemon juice before removing from heat.

03 - While shrimp cooks, divide cooked brown rice evenly among 4 serving bowls. Top each bowl with halved cherry tomatoes, diced cucumber, diced avocado, and chopped fresh parsley.

04 - Arrange hot seared shrimp over the top of each bowl. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -

The shrimp cooks in five minutes flat, which means weeknight dinner without the stress or takeout bill.
It tastes restaurant-quality but feels effortless, like you've somehow cracked a secret code.
You can customize every element to whatever vegetables you have or whatever your mood calls for that day.

02 -

Don't overcook the shrimp or it turns rubbery and sad; two to three minutes per side is genuinely enough, and you'll know it's done when it's opaque and curled slightly.
Pat the shrimp dry before cooking because wet shrimp won't sear, they'll steam, and that's the difference between restaurant-quality and something that tastes like it got boiled.

03 -