Greek Shrimp Mediterranean Bowl (Print View)
Juicy seasoned shrimp over grains with fresh Mediterranean vegetables, feta, and lemon-herb dressing.
# What You'll Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp dried oregano
05 - 1/2 tsp paprika
06 - Salt and black pepper, to taste
07 - Juice of 1/2 lemon
→ Base
08 - 2 cups cooked brown rice or quinoa (substitute cauliflower rice for low carb option)
→ Vegetables
09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, diced
11 - 1/2 red onion, thinly sliced
12 - 1/2 cup Kalamata olives, pitted and sliced
13 - 1/2 cup roasted red peppers, sliced
→ Toppings
14 - 1/2 cup feta cheese, crumbled
15 - 1/4 cup fresh parsley, chopped
→ Dressing
16 - 3 tbsp olive oil
17 - Juice of 1 lemon
18 - 1 tsp Dijon mustard
19 - 1 tsp honey
20 - 1 tbsp fresh dill, chopped (or 1 tsp dried)
21 - Salt and pepper, to taste
# Method:
01 - In a mixing bowl, toss the shrimp with olive oil, minced garlic, dried oregano, paprika, salt, black pepper, and lemon juice until evenly coated.
02 - Heat a skillet over medium-high heat. Add 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 heat and set aside.
03 - In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and fresh dill until the dressing is smooth and well emulsified. Season with salt and pepper to taste.
04 - Divide the cooked brown rice or quinoa evenly among four serving bowls as the base layer.
05 - Layer the halved cherry tomatoes, diced cucumber, thinly sliced red onion, sliced Kalamata olives, and roasted red peppers over the base in each bowl.
06 - Place the cooked shrimp on top of the vegetables in each bowl.
07 - Drizzle each bowl generously with the lemon-herb dressing. Finish with crumbled feta cheese and freshly chopped parsley.
08 - Serve immediately while the shrimp is still warm. Pair with grilled pita, hummus, or a crisp white wine such as Sauvignon Blanc if desired.
# Insider Tips:
01 -
- The lemon herb dressing pulls every single ingredient together without overpowering the shrimp.
- It genuinely takes thirty minutes from nothing to dinner, which makes it a weeknight hero in my house.
02 -
- Overcooked shrimp turn rubbery fast, so pull them from the heat the second they are opaque.
- The dressing will separate as it sits, so give it a quick whisk right before pouring.
03 -
- Dry the shrimp thoroughly with paper towels before marinating so the seasoning actually sticks to the surface instead of sliding off.
- A pinch of red pepper flakes in the marinade transforms the whole bowl without adding real heat.