Greek Shrimp Mediterranean Bowl (Print)
Juicy shrimp with fresh Mediterranean vegetables, feta, and lemon-herb dressing in a colorful, nourishing bowl.
# What You Need:
→ 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)
→ 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 Make It:
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. For deeper flavor, let marinate for 15 minutes.
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 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 among four serving bowls as the base layer.
05 - Top each bowl with halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and roasted red peppers. Place the cooked shrimp on top of the vegetables.
06 - Drizzle each bowl generously with the lemon-herb dressing. Finish with crumbled feta cheese and freshly chopped parsley.
07 - Serve immediately while the shrimp is still warm. Pairs well with grilled pita, a side of hummus, or a crisp glass of Sauvignon Blanc.
# Expert Tips:
01 -
- The dressing pulls everything together with a tangy kick that makes you want to lick the bowl clean.
- It works hot or cold, so leftovers the next day taste just as good.
02 -
- Overcooked shrimp turn rubbery fast, so pull them off the heat the second they are fully pink.
- Letting the dressing sit for ten minutes before serving deepens the dill flavor dramatically.
03 -
- Dry the shrimp thoroughly with paper towels before seasoning so the marinade clings instead of sliding off.
- A glass of crisp Sauvignon Blanc alongside this bowl turns a Tuesday dinner into something worth remembering.