Greek Shrimp Mediterranean Bowl (Printable)
Succulent shrimp over lemony rice with fresh vegetables and creamy tzatziki in a Mediterranean bowl.
# 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 the runoff runs clear. In a saucepan, bring 2 cups of water to a rolling boil, then add the rice, lemon zest, and salt. Cover tightly, reduce heat to low, and simmer for 12-15 minutes until all liquid is absorbed. Fluff gently with a fork and set aside.
02 - In a mixing bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, dried oregano, smoked paprika, sea salt, black pepper, and fresh lemon juice until evenly coated. Allow to marinate for 10 minutes at room temperature.
03 - Heat a large skillet over medium-high heat until shimmering. Arrange the marinated shrimp in a single layer and sear for 2-3 minutes per side until they turn opaque pink and are cooked through. Remove from the skillet and set aside.
04 - While the shrimp cooks, combine 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 thoroughly, and refrigerate until ready to serve.
05 - Divide the lemon rice and fresh greens evenly among four serving bowls. Arrange the seared shrimp, halved cherry tomatoes, diced cucumber, sliced Kalamata olives, thinly sliced red onion, and crumbled feta over each bowl. Drizzle generously with tzatziki sauce and garnish with freshly chopped parsley.
06 - Serve immediately alongside lemon wedges. Pairs well with a crisp white wine such as Sauvignon Blanc.
# Expert Tips:
01 -
- The tzatziki doubles as a marinade, a dressing, and honestly a dip you will eat straight from the bowl with a spoon.
- Everything cooks in under twenty minutes once you start, which makes this feel like a weeknight cheat code disguised as something fancy.
02 -
- Overcooked shrimp turn rubbery and there is no fixing them once they go past that tender window, so pull them from the pan while the centers are still barely translucent.
- Wringing out the grated cucumber for tzatziki is the step that separates a watery puddle from a thick sauce that actually clings to your shrimp.
03 -
- Dry your shrimp thoroughly with paper towels before marinating or the oil slides right off and you lose all that flavor.
- Let the tzatziki sit in the fridge for at least thirty minutes before serving because patience transforms it from good to the best thing you ate this week.