Greek Shrimp Mediterranean Bowl (Printable)
Juicy seasoned shrimp over lemony rice with fresh veggies, feta, and creamy tzatziki in a Mediterranean-inspired bowl.
# What You'll Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp dried oregano
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp sea salt
07 - 1/4 tsp black pepper
08 - Juice of 1/2 lemon
→ Rice
09 - 1 cup uncooked basmati or jasmine rice
10 - 2 cups water
11 - Zest of 1 lemon
12 - 1/4 tsp salt
→ Vegetables & Bowl Toppings
13 - 1 cup cherry tomatoes, halved
14 - 1 cup cucumber, diced
15 - 1/2 cup Kalamata olives, pitted and sliced
16 - 1/4 cup red onion, thinly sliced
17 - 1/2 cup crumbled feta cheese
18 - 2 cups fresh baby spinach or mixed greens
19 - 1/4 cup fresh parsley, chopped
→ Tzatziki Sauce
20 - 1 cup Greek yogurt
21 - 1/2 cup cucumber, finely grated and drained
22 - 1 clove garlic, minced
23 - 1 tbsp fresh dill, chopped
24 - 1 tbsp lemon juice
25 - 1 tbsp olive oil
26 - Salt and pepper to taste
# Steps:
01 - Rinse rice under cold water until the runoff runs clear. In a saucepan, bring 2 cups of water to a rolling boil. Stir in the rice, lemon zest, and salt. Cover tightly, reduce heat to low, and simmer for 12 to 15 minutes until all liquid is absorbed. Fluff gently with a fork and set aside.
02 - In a mixing bowl, combine the shrimp with olive oil, minced garlic, dried oregano, smoked paprika, sea salt, black pepper, and lemon juice. Toss to coat evenly and let rest for 10 minutes at room temperature.
03 - Heat a large skillet over medium-high heat. Arrange the marinated shrimp in a single layer and sear for 2 to 3 minutes per side until they turn pink and opaque throughout. Remove from heat promptly to avoid overcooking.
04 - While the shrimp cooks, combine Greek yogurt, grated and well-drained cucumber, minced garlic, fresh dill, lemon juice, and olive oil in a bowl. Season with salt and pepper to taste, stir thoroughly, and refrigerate until ready to serve.
05 - Divide the lemon rice and fresh greens among four serving bowls. Arrange the cooked shrimp, halved cherry tomatoes, diced cucumber, sliced Kalamata olives, red onion, and crumbled feta over each portion. Drizzle generously with tzatziki sauce and finish with a sprinkle of fresh parsley.
06 - Serve immediately alongside lemon wedges if desired.
# Expert Tips:
01 -
- The tzatziki alone is worth making this, cool and garlicky, it pulls every single element together like a silk ribbon on a gift.
- It looks like you spent an hour meal prepping but the whole thing comes together in about thirty five minutes flat.
- Every component can be prepped ahead, making weeknight dinners feel almost suspiciously organized.
02 -
- Do not overcook the shrimp, even thirty seconds too long turns them rubbery and sad, pull them off the heat the moment they are fully pink.
- Draining the grated cucumber for tzatziki is the step most people skip and the reason most tzatziki turns out watery and disappointing.
03 -
- Pat the shrimp completely dry with paper towels before marinating, moisture is the enemy of a good sear.
- Make double the tzatziki because you will want to put it on everything from sandwiches to roasted vegetables for the rest of the week.