Greek Shrimp Mediterranean Bowl (Printable)

Juicy shrimp with fresh Mediterranean vegetables, feta, and lemon-herb dressing in a colorful bowl.

# What You Need:

→ Shrimp & Seasoning

01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon paprika
06 - Salt and freshly ground 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 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 freshly ground black pepper, to taste

# Directions:

01 - In a mixing bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, dried oregano, paprika, salt, pepper, and lemon juice until evenly coated.
02 - Heat a large 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 skillet 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 dressing is smooth and well emulsified.
04 - Divide the cooked brown rice or quinoa evenly among four serving bowls as the base layer.
05 - Arrange the halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and roasted red peppers over each base. Top with the cooked shrimp.
06 - Drizzle the lemon-herb dressing generously over each bowl. Finish with crumbled feta cheese and freshly chopped parsley. Serve immediately.

# Expert Tips:

01 -
  • Everything comes together in under 30 minutes but tastes like you spent all day cooking
  • The combination of hot shrimp and cool crisp vegetables is absolutely addictive
  • You can prep most components ahead and assemble when ready to eat
02 -
  • Shrimp cook incredibly fast and will become tough if you leave them in the pan too long
  • Letting the shrimp marinate for even 15 minutes while you prep vegetables makes a huge difference
  • The dressing can be made up to three days ahead and keeps beautifully in the fridge
03 -
  • Pat your shrimp completely dry with paper towels before seasoning or they will steam instead of sear
  • Let the dressing sit for at least 10 minutes to let the flavors meld
  • Room temperature shrimp cook more evenly than cold straight from the fridge

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