Greek Shrimp Mediterranean Bowl (Printable)

Mediterranean shrimp bowl with fresh veggies, feta, and lemon-herb dressing. Ready in 30 minutes.

# What you'll need:

→ Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - ½ teaspoon paprika
06 - Salt and black pepper, to taste
07 - Juice of ½ lemon

→ Base

08 - 2 cups cooked brown rice or quinoa (substitute cauliflower rice for low carb)

→ Vegetables

09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, diced
11 - ½ red onion, thinly sliced
12 - ½ cup Kalamata olives, pitted and sliced
13 - ½ cup roasted red peppers, sliced

→ Toppings

14 - ½ cup feta cheese, crumbled
15 - ¼ cup fresh parsley, chopped

→ Lemon-Herb Dressing

16 - 3 tablespoons olive oil
17 - Juice of 1 lemon
18 - 1 teaspoon Dijon mustard
19 - 1 teaspoon honey
20 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
21 - Salt and pepper, to taste

# How to make it:

01 - In a mixing bowl, combine the shrimp with olive oil, minced garlic, dried oregano, paprika, salt, black pepper, and lemon juice. Toss until evenly coated. For deeper flavor, let marinate for 15 minutes.
02 - Heat a skillet over medium-high heat. Arrange the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and become opaque throughout. Remove from the pan and set aside.
03 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, fresh dill, salt, and pepper until the mixture is smooth and well emulsified.
04 - Divide the cooked brown rice or quinoa evenly among four serving bowls as the base layer.
05 - Top each bowl with cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and roasted red peppers. Place the cooked shrimp over the vegetables.
06 - Drizzle the lemon-herb dressing generously over each bowl. Finish with crumbled feta cheese and freshly chopped parsley.
07 - Serve immediately while the shrimp is still warm. Pairs well with grilled pita bread, a side of hummus, or a crisp glass of Sauvignon Blanc.

# Expert Tips:

01 -
  • Everything comes together in under 30 minutes but tastes like it took forever
  • You can prep all the vegetables while the shrimp cooks, making it effortless for weeknights
  • The lemon-herb dressing works on literally any salad you make all week
02 -
  • Overcooked shrimp become rubbery, so pull them the moment they turn pink
  • The dressing can be made up to three days ahead and keeps beautifully in the fridge
  • If your shrimp feel wet, pat them dry before seasoning or they won't sear properly
03 -
  • Let the shrimp come to room temperature for 10 minutes before cooking, they'll sear more evenly
  • Grate a little lemon zest over the finished bowls for extra brightness

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