Greek Shrimp Mediterranean Bowl (Printer-Friendly)
Juicy seasoned shrimp over lemony rice with fresh vegetables, feta, and cool tzatziki sauce.
# 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
# How to Make It:
01 - Rinse rice under cold water until it runs clear. In a saucepan, bring 2 cups of water to a boil. Add the rice, lemon zest, and salt. Cover, reduce heat to low, and simmer for 12 to 15 minutes until the water is fully absorbed. Fluff with a fork and set aside.
02 - In a mixing bowl, combine the shrimp with olive oil, minced garlic, dried oregano, smoked paprika, sea salt, black pepper, and lemon juice. Toss to coat evenly and let marinate for 10 minutes at room temperature.
03 - Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and are cooked through. Remove from heat and set aside.
04 - While the shrimp cooks, combine Greek yogurt, grated and drained cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper in a bowl. Stir until well blended, then refrigerate until ready to serve.
05 - Divide the lemon rice and fresh greens among four bowls. Arrange the cooked shrimp, halved cherry tomatoes, diced cucumber, sliced olives, red onion, and crumbled feta over each portion. Drizzle generously with tzatziki sauce and garnish with fresh chopped parsley.
06 - Serve immediately with lemon wedges on the side if desired.
# Expert Advice:
01 -
- It comes together in about 35 minutes, which means dinner is on the table faster than delivery.
- The tzatziki doubles as a dip for pita or veggies the next day, so nothing goes to waste.
- You can swap the grain base depending on what you have, making it endlessly adaptable.
02 -
- Overcooking shrimp by even one minute turns them rubbery, so pull them off the heat the second they are pink and opaque.
- Grated cucumber must be squeezed dry in a clean towel or your tzatziki will turn into soup overnight.
03 -
- Let the skillet get fully hot before adding shrimp, because a quick sear locks in flavor and gives those beautiful golden edges.
- Make a double batch of tzatziki and use it as a spread on sandwiches or a dip for crudités throughout the week.