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Prep time: 15 min
Cook time: 30 min
Servings: 4
1 - 100 gram
In this recipe i use cauliflower rice,
but you can use Farro.
You can, of course, also serve this in a single bowl with the ingredients arranged on top, or just toss it all together before serving. The leftovers will keep for a few days in the fridge and make an excellent lunch.
Ingredients
400 gram shrimp
1/4 cup lemon juice
6 gram garlic
2 tbsp fresh oregano, minced
2 tbsp olive oil
1 tbsp mustard
160 gram cucumber
160 gram tomatoes
80 gram non fat feta cheese
Directions
Use Cauliflower rice, cook to softens.
Combine lemon juice, minced garlic, 2 tbsp minced oregano, olive oil, and mustard in a small bowl or jar and whisk or shake thoroughly. Set the dressing aside.
TOSS the shrimp with the lemon zest and the remaining minced oregano.
Divide the cauliflower rice among four bowls and top with shrimp, cucumber, and tomato. Sprinkled feta over the top and dress each bowl with about 2 tablespoons of dressing. Serve immediately, with any extra dressing on the side.
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