Greek Shrimp Mediterranean Bowl (Printable View)
Juicy shrimp with fresh Mediterranean vegetables, feta cheese, and lemon-herb dressing in one satisfying bowl.
# Ingredient List:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon 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 tablespoons olive oil
17 - Juice of 1 lemon
18 - 1 teaspoon Dijon mustard
19 - 1 teaspoon honey
20 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
21 - Salt and pepper, to taste
# How to Make It:
01 - In a mixing bowl, combine the shrimp with olive oil, minced garlic, dried oregano, paprika, salt, pepper, and lemon juice. Toss 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 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 smooth and well emulsified.
04 - Divide the cooked brown rice or quinoa evenly among four serving bowls.
05 - Layer the cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and roasted red peppers over the base. Place the cooked shrimp on top.
06 - Drizzle each bowl generously with the prepared lemon-herb dressing.
07 - Finish each bowl with crumbled feta cheese and freshly chopped parsley. Serve immediately.
# Expert Suggestions:
01 -
- The lemon herb dressing pulls everything together so well that you will want to drizzle it on literally everything else you cook this week.
- It scales effortlessly from a solo dinner to a crowd pleasing spread without any extra fuss.
- You get restaurant quality Mediterranean flavors using nothing more than a skillet and a whisk.
02 -
- Overcooked shrimp turn rubbery in seconds, so pull them from the pan the moment they curl into a C shape and turn fully pink.
- The dressing separates if it sits too long, so give it a quick whisk right before drizzling or shake it in a jar with a tight lid.
- If you are making this gluten free, verify your rice or quinoa is certified and double check the Dijon mustard label because some brands sneak in wheat.
03 -
- Pat the shrimp completely dry with paper towels before seasoning because excess moisture is the enemy of a good sear.
- Make a double batch of the dressing and keep it in a jar in the fridge because it lasts a week and upgrades any leftover grain bowl or green salad you throw together.