Greek Shrimp Mediterranean Bowl (Printable)
Juicy shrimp over lemony rice with crisp veggies and creamy tzatziki for a fresh Mediterranean meal.
# 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
# Directions:
01 - Rinse rice under cold water until the runoff runs clear. In a saucepan, bring 2 cups of water to a rolling boil. Add the rice, lemon zest, and salt. Cover, reduce heat to low, and simmer for 12-15 minutes until all liquid is absorbed. Fluff with a fork and set aside.
02 - In a mixing bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, dried oregano, smoked paprika, sea salt, black pepper, and fresh lemon juice until evenly coated. Allow to marinate for 10 minutes at room temperature.
03 - Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and opaque throughout. Remove from heat and set aside.
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 until smooth 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 garnish with chopped fresh parsley.
06 - Serve immediately with lemon wedges on the side if desired.
# Expert Tips:
01 -
- The tzatziki is so good you will want to eat it with a spoon straight from the bowl before it ever reaches the plate.
- Everything cooks in under twenty minutes, which means less time cleaning and more time lingering at the table.
02 -
- Do not skip squeezing the water out of the grated cucumber or your tzatziki will turn into a sad puddle by dinnertime.
- Letting the shrimp marinate even briefly makes a noticeable difference compared to seasoning them right in the pan.
03 -
- Dry your shrimp thoroughly with paper towels before marinating so the seasonings stick instead of sliding off wet surfaces.
- A squeeze of extra lemon over the finished bowl right before eating brightens every single ingredient at once.