Greek Shrimp Mediterranean Bowl (Print Version)
Juicy seasoned shrimp over lemony rice with crisp veggies and creamy 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
# Directions:
01 - Rinse rice under cold water until it runs clear. In a saucepan, bring 2 cups of water to a boil, then stir in the rice, lemon zest, and salt. Cover, reduce heat to low, and simmer for 12 to 15 minutes until all liquid is absorbed. Fluff with a fork and keep covered until ready to serve.
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 until evenly coated 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 to 3 minutes per side until they turn pink and are fully cooked through. Transfer to a plate and set aside.
04 - While the shrimp cooks, combine the 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 seared shrimp, halved cherry tomatoes, diced cucumber, sliced Kalamata olives, red onion, and crumbled feta over each bowl. Drizzle generously with tzatziki sauce and finish with chopped fresh parsley.
06 - Serve immediately alongside lemon wedges. Pair with a crisp white wine such as Sauvignon Blanc if desired.
# Expert Tips:
01 -
- The tzatziki pulls everything together and somehow makes each bite taste brighter than the last.
- You can prep every single component ahead, which means weeknight dinner feels effortless instead of frantic.
02 -
- Do not overcook the shrimp because they go from perfect to rubbery in about thirty seconds flat.
- Squeezing the grated cucumber dry for tzatziki is the single step that determines whether your sauce is luxurious or watery.
03 -
- Pat the shrimp completely dry with paper towels before marinating so the seasoning sticks and you get a better sear.
- Make double the tzatziki because you will want it on everything from pita to roasted vegetables for days afterward.