Cucumber Tomato Shrimp Bowl W/ Salad Dressing
Oven-baked shrimp laid over a bed of rice, topped with a cucumber and tomato salad. So simple, so refreshing, so delicious! If you make this recipe, please leave a comment. Don't forget to subscribe so you can stay up to date on exclusive recipes.
Ingredients
- 1 lb Large Shrimp
- 1 cup Medium Grain White Rice
- 4 tbsp Butter (Melted)
- 1 Large red Tomato (Chopped)
- 1/2 English Cucumber (Chopped)
- 1/2 Red Onion (Chopped)
- 2 Medium Size Lemon (Squeezed)
- 1/2 tsp Seasoning Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Old Bay Seasoning
- 1/2 tsp Dried Parsley
- 1/4 cup Olive Oil
- 1 tsp Dijon Mustard
- 1/2 tsp Lemon Pepper
- Dash of Salt & Pepper (to taste)
Salad Dressing
Instructions
- Preheat oven to 350 degree
- Cook rice according to instructions
- Mix Seasonings in a small bowl
- While rice is simmering on low, chop tomato, cucumber, red onion, season with salt and pepper to taste
- Melt butter in microwave for 30 seconds in a separate bowl
- Squeeze 1 Lemon in melted butter and stir
- Rinse shrimp with cool water and add to a mixing bowl
- Toss shrimp in melted lemon butter and seasonings until fully covered
- Lightly coat “9x13” baking dish with olive oil
- Place shrimp in baking dish, top with leftover juices, and bake for 9-13 minutes
- Add 1/4 cup light olive oil, 1 squeezed lemon, 1 tsp Dijon Mustard, and Salt & Pepper to taste
- Place cooked rice, shrimp, cucumber and tomato salad in a bowl, and add dressing
Salad Dressing
Notes
Add a little of the left-over broth from baked shrimp to the dish, top with dried parsley for more flavor! I love lemons, so use less in your version of this recipe if you don't.
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