Greek Shrimp Mediterranean Bowl (Printable Version)
Juicy shrimp over lemony rice with fresh veggies and creamy tzatziki in a Mediterranean-style bowl.
# What You'll Need:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon sea salt
07 - 1/4 teaspoon 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 teaspoon 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 tablespoon fresh dill, chopped
24 - 1 tablespoon lemon juice
25 - 1 tablespoon olive oil
26 - Salt and pepper to taste
# Directions:
01 - Rinse rice under cold water until water runs clear. In a saucepan, bring 2 cups of water to a rolling boil. Stir in the rice, lemon zest, and salt. Cover tightly, reduce heat to low, and simmer for 12 to 15 minutes until all liquid is absorbed. Remove from heat, fluff with a fork, and keep covered until ready to serve.
02 - Place the peeled and deveined shrimp in a mixing bowl. Add olive oil, minced garlic, dried oregano, smoked paprika, sea salt, black pepper, and fresh lemon juice. Toss thoroughly to coat every shrimp evenly. Allow the shrimp to marinate at room temperature for 10 minutes.
03 - Heat a large skillet over medium-high heat until the surface is hot. Arrange the marinated shrimp in a single layer, working in batches if needed. Sear for 2 to 3 minutes per side until the shells turn bright pink and the flesh is opaque throughout. Transfer to a plate and tent loosely with foil.
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 until smooth and homogeneous, then 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, and thinly sliced red onion over each bed of rice and greens. Scatter crumbled feta cheese generously over each bowl.
06 - Drizzle each bowl generously with the chilled tzatziki sauce and sprinkle with freshly chopped parsley. Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The contrast of warm spiced shrimp against cool creamy tzatziki is genuinely addictive and hits every texture you crave in one bowl.
- Everything cooks in under twenty minutes of active time which makes this feel like a weeknight cheat code.
- The lemony rice soaks up every bit of sauce and somehow tastes even better the next day for lunch.
02 -
- Wet shrimp will steam instead of sear so pat them bone dry with paper towels before they go anywhere near the marinade or the pan.
- Undrained cucumber in the tzatziki turns your beautiful sauce into a watery puddle overnight so always squeeze it dry like you mean it.
03 -
- Cut all your vegetables before you turn on any heat because once the shrimp start cooking everything moves fast and you will not have time to dice cucumbers.
- A squeeze of fresh lemon over the assembled bowl right before eating wakes up every single flavor on the plate in a way nothing else can.