Greek Shrimp Mediterranean Bowl (Print View)
Juicy shrimp over lemony rice with fresh veggies, feta, and cool tzatziki in every bite.
# 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
# How to Make:
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 set aside.
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 marinate for 10 minutes at room temperature.
03 - Heat a large skillet over medium-high heat. Add marinated shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove from heat and set aside.
04 - While the shrimp cooks, combine Greek yogurt, grated and drained cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper in a bowl. Stir until well blended, then refrigerate until ready to serve.
05 - Divide the lemon rice and fresh greens among four bowls. Arrange cooked shrimp, cherry tomatoes, diced cucumber, Kalamata olives, red onion, and crumbled feta over each portion. Drizzle generously with tzatziki sauce and garnish with fresh parsley.
06 - Serve immediately with lemon wedges on the side if desired.
# Expert Suggestions:
01 -
- The tzatziki alone is worth making this dish, and it doubles as a dip for pita or raw vegetables the next day.
- Everything cooks in under 20 minutes, which means you can pull this off on the most chaotic weeknight without breaking a sweat.
- The lemony rice absorbs the tzatziki and shrimp juices in a way that makes every bite feel complete and balanced.
02 -
- Do not skip squeezing the liquid out of the grated cucumber for the tzatziki, or you will end up with a watery sauce that pools at the bottom of the bowl instead of sitting in gorgeous creamy dollops.
- Overcooking shrimp by even one extra minute turns them rubbery, so pull them from the pan the moment they curl into a C shape and turn fully pink.
03 -
- Dry your shrimp thoroughly on paper towels before seasoning, because any surface moisture creates steam in the pan and prevents that golden sear that locks in flavor.
- Let the tzatziki rest in the refrigerator for at least 30 minutes before serving, because the garlic and dill need time to bloom into the yogurt and transform the taste from good to unforgettable.