Greek Shrimp Mediterranean Bowl (Printable)
Juicy shrimp with fresh Mediterranean vegetables, feta cheese, and a bright lemon-herb dressing in every bite.
# Ingredient List:
→ Shrimp & Seasoning
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
→ Lemon-Herb 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
# Steps:
01 - In a mixing bowl, toss the peeled and deveined 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, fresh dill, salt, and pepper until the dressing is smooth and well emulsified.
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, sliced red onion, Kalamata olives, and roasted red peppers over each base. Top with the cooked shrimp.
06 - Drizzle each bowl generously with the lemon-herb dressing. Finish with crumbled feta cheese and chopped fresh parsley.
07 - Serve immediately while the shrimp is still warm. Pairs well with grilled pita or a side of hummus.
# Expert Advice:
01 -
- The lemon herb dressing pulls every single ingredient together without overpowering any of them.
- It genuinely takes half an hour from fridge to table, which makes it possible on a Tuesday.
- You can swap the grain base depending on who is eating and it always works.
02 -
- If you marinate the shrimp for even fifteen minutes before cooking the garlic flavor penetrates twice as deeply.
- Overcooked shrimp turn rubbery fast, so pull them off the heat the second they are fully pink because they keep cooking from residual heat.
- The dressing can be made up to three days ahead and stored in a jar in the refrigerator.
03 -
- Dry your shrimp thoroughly with paper towels before seasoning them because excess moisture prevents that gorgeous sear.
- A pinch of salt in the dressing drawn from the olive brine jar adds a depth that regular salt cannot match.