Greek Shrimp Mediterranean Bowl (Printable Version)
Juicy shrimp over lemony rice with fresh veggies, feta, and homemade tzatziki in a vibrant Mediterranean bowl.
# What You 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:
01 - Rinse rice under cold water until it runs clear. In a saucepan, bring 2 cups of water to a boil. Stir in 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, 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 rest for 10 minutes at room temperature.
03 - Heat a large skillet over medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2-3 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 serving bowls. Arrange the cooked shrimp, halved cherry tomatoes, diced cucumber, sliced Kalamata olives, red onion, and crumbled feta over each bowl. Drizzle generously with tzatziki sauce and garnish with chopped fresh parsley.
06 - Serve immediately with lemon wedges on the side if desired.
# Expert Hints:
01 -
- The tzatziki pulls everything together and you will want to put it on everything else you cook that week.
- It looks like you spent an hour but the whole thing comes together in about thirty five minutes.
- Every component can be prepped ahead which makes it perfect for busy evenings or casual lunches.
02 -
- Do not skip draining the grated cucumber for the tzatziki or you will end up with a watery puddle instead of a creamy sauce.
- Overcooking shrimp by even one extra minute turns them rubbery so pull them from the pan the moment they are fully pink.
03 -
- Pat the shrimp completely dry with paper towels before marinating because moisture is the enemy of a good sear.
- Let the assembled bowls sit for two minutes before eating so the tzatziki can slightly warm and meld with the rice and shrimp.