Greek Shrimp Mediterranean Bowl (Printer-friendly)
Mediterranean shrimp bowl with fresh vegetables, feta cheese, and zesty lemon-herb dressing. Ready in 30 minutes.
# What You’ll Need:
→ Shrimp
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
→ 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 Guide:
01 - In a mixing bowl, toss the peeled and deveined 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 they turn pink and become opaque throughout. Remove from the skillet 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 evenly among four serving bowls, creating a base layer for each portion.
05 - Layer the halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and roasted red peppers over each base. Top with the cooked shrimp.
06 - Drizzle the lemon-herb dressing generously over each bowl. Finish with crumbled feta cheese and freshly chopped parsley.
07 - Serve immediately while the shrimp is still warm for the best flavor and texture.
# Expert Advice:
01 -
- It tastes like something you would order on vacation but comes together on a random Tuesday in under 30 minutes.
- The dressing alone is worth making: it doubles as a marinade, a dip, and honestly a reason to eat more vegetables.
02 -
- Overcooked shrimp turn rubbery and sad, so pull them off the heat the second they look pink because carryover heat finishes the job.
- The dressing thickens as it sits in the fridge, so whisk it again or add a splash of water to loosen it up.
03 -
- Dry the shrimp thoroughly with paper towels before seasoning because excess moisture prevents a good sear.
- Make double the dressing and keep it in a jar in the fridge because you will want to put it on everything for the next three days.