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Honey-Glazed Shrimp Salad
A honey-glazed Greek-style shrimp salad with eggplant and cucumber, finished with tzatziki and oregano, served over rice pilaf.
Ingredients
Instructions
Season the shrimp and roast it over medium-high heat until well browned, about 10 minutes.
Add the eggplant and cucumber, cooking until softened, about 4 minutes.
Stir in the tzatziki and oregano for 4 minutes.
Cook the rice pilaf separately and fluff with a fork.
Let the shrimp simmer gently for about 13 minutes so it stays tender and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the rice pilaf, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
