Shrimp bowls in a green goddess mood
Fifteen minutes, one pan, and a dressing with enough body to stay put.
At a Glance
Story
Stir a thin herb dressing into something thick before it goes near the bowl. Green goddess on its own runs straight off warm rice and gathers in a puddle at the bottom; stirred into labneh it has enough body to sit where you put it and coat the grains instead. The flavour is identical. The difference is entirely whether you taste it in every bite or only the last one.
Ingredients
- 10 oz shrimppeeled and deveined
- 8 ½ oz cooked brown ricea pouch or last night's
- 4 oz sweet peppershalved and thinly sliced
- 3 oz fire-roasted cornfrozen is right
- ¼ cup labneh
- 3 tbsp green goddess dressingshop-bought is fine here
- 1 ½ oz fetacrumbled
- ½ tsp smoked paprika
- ½ tsp garlic powder
- mint leavestorn, to finish
- olive oilsalt, pepper
Method
The kind of dinner that happens because the rice was already cooked. Read the whole thing first, it moves quickly once the pan is hot.
- Stir the labneh and the green goddess dressing together in a small bowl. Season and set aside.
- Warm a good drizzle of olive oil in a large nonstick pan over medium-high. Peppers and corn, seasoned, 2 to 3 minutes, until they soften.
- Knead the rice pouch to loosen the grains, add it with a splash of water and cook another 1 to 2 minutes, breaking it up with a spoon. Tip into bowls and cover. Wipe the pan out.
- Pat the shrimp very dry, toss with the smoked paprika, garlic powder, salt and pepper. Same pan, more oil, medium-high, 3 to 5 minutes, until they are opaque through.
- Shrimp over the rice, the dressing spooned across, then feta and a lot of mint.
Dry shrimp is the only fussy part and it is worth the paper towel. Wet shrimp poaches itself in the pan and goes pale and sad.
More to cook
Chicken and gnocchi with a pecan gremolata
The gnocchi cook in the broth, and the pesto turns what is left into a sauce.
Chipotle-glazed chicken bites over poblano rice
Cornstarch, not flour, which is the only reason the crust survives the glaze.
Pork bánh mì rice bowls
All the bánh mì furniture, none of the bread, and a pickle that takes ten minutes.
Balsamic chicken and roast roots in spicy honey butter
The butter goes on after roasting, never before, and it matters more than it sounds.
Falafel and chicken in one pita
Feta goes into the falafel mix, not on top, and it changes the whole thing.
Gochujang-glazed meatloaf with delicata squash
Fifteen minutes of prep, and the squash needs no peeling whatsoever.
One-pot shrimp udon with lime
Nothing gets drained, so the starch off the noodles thickens the sauce for you.
Shawarma turkey meatballs over couscous
Foil over the pan for the first six minutes, which is the whole trick.
Shrimp and orange-chili noodles
Fifteen minutes. The noodles are heated in the bowl they get dressed in.
Chicken and chickpea pitas
Fifteen minutes, one pan, and a tahini sauce loosened with honey.
Chickpea and yellow curry shakshuka
One pan, one jar of curry paste, and eggs dropped in at the end.
Crispy chicken cutlets in a tomato cream
The sauce is made in the frying pan after the oil comes out, not before.
Falafel and farro, everything marinated
The falafel mix needs ten minutes alone before you touch it. Rush that and it crumbles.
Harissa-honey chicken and pearl couscous
The dates go into warm water first, which is the difference between chewy and molten.
Kimchi butter shrimp
Butter and kimchi make a pan sauce in about ninety seconds. Have the rice ready.