Greek Shrimp Mediterranean Bowl (Printable)
Juicy shrimp over lemony rice with fresh vegetables and creamy tzatziki sauce.
# What You'll 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
→ 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 Steps:
01 - Rinse rice under cold water until it 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. 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 fresh 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 sear for 2 to 3 minutes per side until they turn pink and are fully cooked through. Transfer to a plate and keep warm.
04 - While the shrimp cooks, combine Greek yogurt, grated and 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 refrigerate until ready to serve.
05 - Divide the lemon rice and fresh greens among four serving bowls. Arrange the seared shrimp, cherry tomatoes, diced cucumber, Kalamata olives, and sliced red onion over each portion. Crumble feta cheese on top and drizzle generously with tzatziki sauce. Finish with a sprinkle of fresh chopped parsley.
06 - Serve immediately alongside lemon wedges. Pairs beautifully with a crisp Sauvignon Blanc if desired.
# Expert Suggestions:
01 -
- The tzatziki sauce alone is worth making this recipe, and it doubles as a dip for everything else in your fridge.
- It comes together in about 35 minutes, which means you can pull it off on a busy night without feeling like you cooked an entire holiday meal.
02 -
- Wet shrimp in a hot pan will steam instead of sear, so pat them bone dry with paper towels before they go anywhere near the skillet.
- Squeezing the grated cucumber in a clean towel before adding it to the tzatziki prevents the sauce from turning into a watery puddle by dinner time.
03 -
- Cook the shrimp in two batches if your skillet is not large enough, because an overcrowded pan is the fastest path to rubbery shrimp.
- A microplane grater makes quick work of both the lemon zest and the garlic, and the finer texture distributes flavor more evenly throughout the dish.