Mediterranean Style Brown Rice with Shrimp

brown rice shrimp.jpg

I have been loving using VeeTee rice in the kitchen. It takes two minutes in a microwave or throw it in the saute pan to perk it up. It is great for a quick lunch whether you are packing it or taking a quick break at home. To cure my Monday blues I decided to finally try to tackle making a rice bowl. I have been seeing them all over Instagram and they look amazing. This one has a a little kick from the pepperoncini peppers and I feel like putting kalamata olives in anything are a good idea!

I know some people may not know what pepperoncini peppers are. They are small Italian peppers that can be found in jars in the grocery store. They look like this:

For more about Veetee Rice visit:

Mediterranean Style Brown Rice with Shrimp


  • 9.9 oz veetee whole grain brown rice (1 package)

  • 12 pieces of frozen shrimp, thawed and tails removed

  • 2 Tbsp olive oil, divided

  • 1 large clove of garlic, about 1/2 teaspoon, minced

  • 1/2 tsp lemon zest

  • 1/4 c fresh lemon juice

  • 1 Tbsp red wine vinegar

  • 1 tsp dried oregano

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1/2 c cucumber peeled, sliced and cut into quarters, like small chunks

  • 1/2 c kalamata olives, pitted and halved

  • 1/4 c feta cheese

  • 1/4 c pepperoncini peppers chopped (see paragraph above if you don't know what they are!)


  1. In medium size saute pan heat 1 tablespoon of olive oil over medium to low heat. Then add the minced garlic and saute for one minute.

  2. Then add the thawed shrimp, with tails removed to the pan. Then add in lemon zest, salt, pepper, and oregano. Saute for another two minutes. You will see the shrimp start to become more pink and lose the translucent color.

  3. Then add in your veetee rice. Gently mix the rice and shrimp together.

  4. Add in the lemon juice and tablespoon of red wine vinegar. Saute for two more minutes. Remove from heat

  5. Put the rice and shrimp mixture into a medium sized mixing bowl.

  6. Add in the olives, cucumber, feta, and pepperoncini. Drizzle another tablespoon of olive oil and gently mix to incorporate all ingredients.

RECIPE NOTES: You can use fresh shrimp rather than frozen. That is just what I had on hand at the moment. If you are using fresh shrimp it just may take a couple of more minutes for them to cook through. So you may have to hold off on adding the rice for a couple of more minutes.