Greek Shrimp Mediterranean Bowl (Print)
Mediterranean shrimp bowl with fresh veggies, feta cheese, and lemon-herb dressing for a quick, healthy meal.
# What You 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 option)
→ 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 Make It:
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 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 separate 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 as the base layer.
05 - Arrange the halved cherry tomatoes, diced cucumber, sliced red onion, sliced Kalamata olives, and roasted red peppers over each base. Add the cooked shrimp on top.
06 - Drizzle each bowl generously with the prepared lemon-herb dressing. Finish with crumbled feta cheese and freshly chopped parsley.
07 - Serve immediately while the shrimp is still warm. Pair with grilled pita bread, a side of hummus, or a crisp white wine such as Sauvignon Blanc.
# Expert Tips:
01 -
- It comes together in the time it takes to scroll through delivery apps and still feels like you treated yourself to something special.
- The lemon herb dressing is the kind of thing you will start putting on everything from salads to roasted vegetables to straight off the spoon.
- It is endlessly adaptable based on whatever vegetables are hanging around your crisper drawer.
02 -
- Overcooked shrimp are the fastest way to ruin this bowl, so pull them off the heat the moment they form a C shape rather than waiting for them to curl tight into an O.
- The dressing tastes completely different after sitting for ten minutes, so make it first and let the flavors marry while you prep everything else.
- If you are serving this gluten free, verify that your quinoa is certified and check the labels on your roasted red peppers and Dijon mustard for hidden gluten.
03 -
- Pat the shrimp completely dry with paper towels before seasoning them, because excess moisture prevents that golden sear and makes them steam instead.
- Let the feta sit out for fifteen minutes before crumbling so it is closer to room temperature and distributes more evenly over the warm shrimp.