Greek Shrimp Mediterranean Bowl (Printable)
Juicy shrimp over lemony rice with fresh vegetables, olives, feta, and cool tzatziki sauce.
# What You 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
# How-To:
01 - Rinse rice under cold water until water runs clear. In a saucepan, bring 2 cups of water to a boil. Add rice, lemon zest, and salt. Cover, reduce heat to low, and simmer for 12-15 minutes until liquid is fully absorbed. Fluff with a fork and keep covered until ready to serve.
02 - In a mixing bowl, combine 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 shrimp in a single layer and sear for 2-3 minutes per side until they turn pink and are cooked through. Transfer to a plate and set aside.
04 - In a bowl, combine Greek yogurt, grated and drained cucumber, minced garlic, fresh dill, lemon juice, and olive oil. Season with salt and pepper to taste. Stir until smooth, then refrigerate until ready to serve.
05 - Divide lemon rice and fresh greens among four serving bowls. Arrange seared shrimp, cherry tomatoes, diced cucumber, Kalamata olives, red onion, and crumbled feta over each portion. Drizzle generously with tzatziki sauce and garnish with chopped parsley.
06 - Serve immediately with fresh lemon wedges on the side.
# Expert Tips:
01 -
- The lemon zest in the rice is a small step that makes everything taste like summer on a plate.
- Tzatziki doubles as both a sauce and a cooling break between bites of smoky paprika shrimp.
- Everything cooks in under 35 minutes, which means less time washing dishes and more time eating.
02 -
- Overcooking the shrimp by even one extra minute turns them rubbery, so pull them from the pan the second they are fully pink.
- Draining the grated cucumber for tzatziki is nonnegotiable, because watery sauce will pool at the bottom of your bowl and dilute every flavor.
03 -
- Pat the shrimp completely dry with paper towels before marinating, because any surface moisture prevents a proper sear and leaves you with steamed shrimp instead of golden ones.
- Make double the tzatziki and keep it in the fridge for up to four days, since it doubles as a dip for pita, a sandwich spread, or a dressing for leftover grain bowls.