Garlic-Lime Shrimp Kebab Rice Bowl

Great for: a 20-minute dinner that feels fresh and light.

Ingredients (serves 3–4)

• 1 bag of Frozen halal shrimp kebabs

• 2 cups cooked rice (white, brown, or basmati)

• 1 zucchini, sliced

• 1 bell pepper, sliced

• Olive oil

• Salt
• Black pepper

• 1 tsp paprika

• ½ tsp chili flakes (optional)

• 2 cloves garlic, minced
• Juice of 1 lemon

Cucumber Yogurt:

• 1 cup plain yogurt

• ½ cucumber, finely chopped

• Salt

• Dill or parsley (optional)

Step 1 — Roast shrimp & vegetables (from frozen)

• Preheat the oven to 425°F (220°C).
• Toss zucchini and bell pepper with olive oil, salt, pepper, paprika, and chili flakes on a sheet pan.
• Place frozen shrimp kebabs on the pan.
• Roast 12–15 minutes until shrimp are pink and slightly charred.

Step 2 — Garlic lemon finish

As soon as the tray comes out:

• Drizzle with olive oil
• Add minced garlic and lemon juice
• Toss gently on the hot pan so the garlic blooms without burning.

Step 3 — Make the yogurt

• Mix yogurt, cucumber, salt, and herbs.

Step 4 — Putting it all together

• Rice → roasted veggies → shrimp (slide off skewers) → big spoon of cucumber yogurt.

Optional add-ons:

• Cherry tomatoes
• Feta cheese
• Olives
• Warm pita on the side