Greek Shrimp Mediterranean Bowl (Print Version)
Juicy seasoned shrimp with fresh Mediterranean vegetables, feta cheese, and lemon-herb dressing over rice or quinoa.
# What You Need:
→ Shrimp Marinade
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
→ 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
# How-To:
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 pink and opaque throughout. Remove from heat and set aside.
03 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, fresh dill, salt, and pepper until 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. Add the cooked shrimp on top.
06 - Drizzle each bowl generously with the lemon-herb dressing. Finish with crumbled feta cheese and chopped fresh parsley. Serve immediately.
# Expert Advice:
01 -
- The dressing doubles as a marinade, so you get maximum flavor with almost zero extra effort.
- It works hot, cold, or somewhere in between, which means lunch the next day is already sorted.
- Everything cooks in one pan and assembles in bowls, leaving you with almost no cleanup.
02 -
- Overcooked shrimp turn rubbery in seconds, so pull them from the pan the moment they are opaque and slightly firm to the touch.
- Salty feta plus salty olives plus salty dressing can push the whole bowl over the edge, so season in layers and taste as you build.
03 -
- Dry your shrimp thoroughly with paper towels before seasoning or the oil will spit and the sear will be uneven.
- Let the dressing sit for at least ten minutes before serving so the dill and garlic have time to infuse the oil.