Greek Shrimp Mediterranean Bowl (Print)
Succulent shrimp with fresh Mediterranean vegetables, feta cheese, and a zesty lemon-herb dressing in one vibrant bowl.
# Ingredient list:
→ 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
→ 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
→ Lemon-Herb 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
# Directions:
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. Remove from the skillet and set aside.
03 - In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and fresh dill until the dressing is smooth and well emulsified. Season with salt and pepper to taste.
04 - Divide the cooked brown rice or quinoa evenly among four serving bowls as the base layer.
05 - Top each bowl with halved cherry tomatoes, diced cucumber, thinly sliced red onion, sliced Kalamata olives, and roasted red peppers. Add the cooked shrimp on top.
06 - Drizzle each bowl generously with the lemon-herb dressing. Finish with crumbled feta cheese and chopped fresh parsley.
07 - Serve immediately while the shrimp is still warm. Pairs well with grilled pita or a side of hummus.
# Expert Tips:
01 -
- The lemon herb dressing pulls every single ingredient together and tastes like something you would pay good money for at a coastal taverna.
- It genuinely takes thirty minutes from fridge to plate, which makes it perfect for those evenings when you want something impressive without the effort.
02 -
- Overcooked shrimp turn mushy and bitter fast, so pull them off the heat the second they form a C shape and you will never go wrong.
- Making the dressing first and letting it sit while you cook everything else gives the dill time to infuse and makes a huge difference in flavor.
03 -
- Dry your shrimp thoroughly with paper towels before seasoning because excess moisture prevents that beautiful golden sear and makes them steam instead of sizzle.
- Taste the dressing on a piece of cucumber before adding it to the bowl because lemon sizes vary wildly and you may need a tiny bit more honey to balance the acidity.