Greek Shrimp Mediterranean Bowl (Printable version)
Mediterranean shrimp bowl with fresh veggies, feta, and lemon-herb dressing. Ready in 30 minutes.
# What you'll need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp dried oregano
05 - 1/2 tsp paprika
06 - Salt and black pepper, to taste
07 - Juice of 1/2 lemon
→ Base
08 - 2 cups cooked brown rice or quinoa (sub cauliflower rice for low carb)
→ Vegetables
09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, diced
11 - 1/2 red onion, thinly sliced
12 - 1/2 cup Kalamata olives, pitted and sliced
13 - 1/2 cup roasted red peppers, sliced
→ Toppings
14 - 1/2 cup feta cheese, crumbled
15 - 1/4 cup fresh parsley, chopped
→ Dressing
16 - 3 tbsp olive oil
17 - Juice of 1 lemon
18 - 1 tsp Dijon mustard
19 - 1 tsp honey
20 - 1 tbsp fresh dill, chopped (or 1 tsp dried)
21 - Salt and pepper, to taste
# Directions:
01 - In a mixing bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, dried oregano, paprika, salt, black pepper, and lemon juice until evenly coated.
02 - Heat a skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and become opaque throughout. Remove from the skillet and set aside.
03 - In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, fresh dill, salt, and pepper until the dressing is smooth and well emulsified.
04 - Divide the cooked brown rice or quinoa evenly among four serving bowls, creating a bed for the remaining ingredients.
05 - Arrange the halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and roasted red peppers over the base in each bowl. Place the cooked shrimp on top.
06 - Drizzle each bowl generously with the lemon-herb dressing. Finish with crumbled feta cheese and chopped fresh parsley.
07 - Serve immediately while the shrimp is still warm. Pairs well with grilled pita or a side of hummus and a crisp white wine such as Sauvignon Blanc.
# Expert Advice:
01 -
- The dressing doubles as a marinade so you can cheat on busy nights and still impress yourself.
- Everything cooks in under ten minutes which means less time hovering over a stove and more time actually enjoying your evening.
02 -
- Overcooked shrimp turn rubbery in seconds so pull them from the pan the moment they are fully pink.
- Letting the dressing sit for even five minutes allows the dill to bloom and the flavors to marry in a way that whisking alone cannot achieve.
03 -
- Pat the shrimp completely dry with paper towels before seasoning because excess moisture prevents a proper sear and leaves you steaming instead of browning.
- Warm your serving bowls slightly in the oven before assembling so the shrimp stay hot longer and every bite tastes like it just left the pan.