Greek Shrimp Mediterranean Bowl (Printable)
Juicy shrimp over lemony rice with fresh vegetables and creamy tzatziki in a Mediterranean-inspired 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
# How-To Steps:
01 - Rinse rice under cold water until the runoff runs clear. Combine rice, 2 cups water, lemon zest, and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 12 to 15 minutes until all liquid is absorbed. Fluff with a fork and set aside.
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 lemon juice. Toss to coat evenly and let rest for 10 minutes.
03 - Heat a large skillet over medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and become opaque throughout. Remove from heat.
04 - In a bowl, combine Greek yogurt, grated and drained cucumber, minced garlic, fresh dill, lemon juice, and olive oil. Season with salt and pepper, mix thoroughly, and refrigerate until ready to serve.
05 - Divide the lemon rice and fresh greens among four serving bowls. Arrange the cooked shrimp, cherry tomatoes, diced cucumber, Kalamata olives, red onion, and crumbled feta over each portion. Drizzle generously with tzatziki sauce and garnish with chopped parsley.
06 - Serve immediately alongside lemon wedges if desired.
# Expert Advice:
01 -
- The smoky paprika and lemon combo on the shrimp tastes like something you would order at a seaside taverna, not something you whipped up in twenty minutes.
- Everything cooks in one skillet and one saucepan, which means cleanup is almost embarrassingly easy.
02 -
- Skipping the cucumber draining step for the tzatziki will leave you with a watery sauce that pools at the bottom of the bowl instead of coating each bite.
- Overcooking the shrimp by even one extra minute turns them rubbery, so pull them off the heat the second they are fully pink.
03 -
- Patting the shrimp bone dry before marinating is the single step that guarantees a proper sear instead of a steam.
- Making the tzatziki a few hours ahead deepens the flavor dramatically because the garlic and dill need time to bloom in the yogurt.