Greek Shrimp Mediterranean Bowl (Printable)
Juicy shrimp over lemony rice with fresh veggies and creamy tzatziki in a Mediterranean-inspired bowl.
# What You 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
# Directions:
01 - Rinse rice under cold water until it runs clear. In a saucepan, bring 2 cups of water to a rolling boil. Add the rice, lemon zest, and salt. Cover with a tight-fitting lid, reduce heat to low, and simmer for 12-15 minutes until all liquid is absorbed. Remove from heat, fluff gently with a fork, and set aside covered to keep warm.
02 - Pat the shrimp dry with paper towels. In a mixing bowl, combine the shrimp with olive oil, minced garlic, dried oregano, smoked paprika, sea salt, black pepper, and fresh lemon juice. Toss to coat evenly and let the shrimp marinate at room temperature for 10 minutes.
03 - Heat a large skillet over medium-high heat until it begins to lightly smoke. Add the marinated shrimp in a single layer, working in batches if needed to avoid crowding. Sear for 2-3 minutes per side until the shrimp turn pink, curl slightly, and are fully opaque throughout. Transfer to a plate and tent loosely with foil.
04 - While the shrimp cooks, combine the Greek yogurt, grated and well-drained cucumber, minced garlic, fresh dill, lemon juice, and olive oil in a bowl. Season with salt and pepper to taste, stir until smooth, and refrigerate until ready to serve to allow the flavors to meld.
05 - Divide the warm lemon rice and fresh greens evenly among four bowls. Arrange the seared shrimp, halved cherry tomatoes, diced cucumber, sliced Kalamata olives, and thinly sliced red onion over each portion. Crumble feta cheese generously over each bowl, drizzle with tzatziki sauce, and finish with a sprinkle of fresh chopped parsley. Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The smoky paprika and lemon marinade transforms plain shrimp into something that tastes like a seaside taverna in ten minutes flat.
- Everything cooks in one pan and assembles in bowls, which means almost zero cleanup on a weeknight.
02 -
- Overcooking shrimp by even one extra minute turns them rubbery, so pull them from the pan the moment they are fully pink and shaped like the letter C.
- Draining the grated cucumber thoroughly is the difference between creamy tzatziki and a watery puddle on top of your rice.
03 -
- Dry the raw shrimp thoroughly with paper towels before marinating so the oil and seasonings coat instead of slide.
- Make the tzatziki first and let it rest in the fridge while you cook everything else, the flavor deepens dramatically with time.