Greek Shrimp Mediterranean Bowl Recipe
If you are looking for a fresh and delicious meal, you will love this Greek Shrimp Mediterranean Bowl Recipe. I make this healthy dish whenever I want something bright, flavorful, and incredibly fast to cook.
Equipment
- Large skillet or frying pan
- Mixing bowls
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Tongs or spatula
- Citrus juicer or squeezer
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/2 cup tzatziki sauce
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
1. Marinate the Shrimp
- Place the cleaned shrimp into a medium mixing bowl. Add one tablespoon of olive oil, minced garlic, dried oregano, smoked paprika, salt, and pepper. Toss everything well so the shrimp is evenly coated with spices. Let it sit for ten minutes to absorb the flavors.
2. Cook the Garlic Shrimp
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the marinated shrimp in a single layer. Cook for two to three minutes per side until the shrimp turns pink and opaque. Remove the pan from heat immediately so they stay juicy.
3. Prepare the Bowl Base
- Divide the cooked quinoa or warm brown rice evenly among four serving bowls. Fluff the grains gently with a fork. This hearty grain base will absorb all the wonderful juices from the cooked shrimp, fresh veggies, and tangy dressing.
4. Add Fresh Vegetables
- Arrange the diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives over the grains. Place them in neat sections around the bowl. This creates a beautiful, colorful presentation that looks like it came from a Mediterranean restaurant.
5. Assemble and Serve
- Divide the warm garlic shrimp among the four bowls. Top each bowl with a spoonful of creamy tzatziki sauce and crumbled feta cheese. Drizzle fresh lemon juice over everything and garnish with chopped fresh parsley before serving warm.
Notes
- Use wild-caught shrimp for the best sweet flavor and juicy texture.
- Swap quinoa for brown rice, farro, couscous, or low-carb cauliflower rice.
- Make it dairy-free by skipping feta and using plant-based tzatziki.
- Store leftover shrimp separately in an airtight container for up to 3 days.
- Pair with warm pita bread, hummus, or a cold glass of lemon water.