Greek Shrimp Mediterranean Bowl (Printer-Friendly)
Juicy shrimp over lemony rice with fresh veggies and creamy tzatziki for a fresh Mediterranean meal.
# 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
→ 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 Make It:
01 - Rinse rice under cold water until water runs clear. In a saucepan, bring 2 cups of water to a rolling boil. Add 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 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 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 bright pink and are cooked through. Remove from heat immediately to prevent overcooking.
04 - While the shrimp cooks, combine Greek yogurt, grated and well-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 cooked shrimp, cherry tomatoes, diced cucumber, Kalamata olives, and red onion over each portion. Top with crumbled feta cheese and a generous drizzle of tzatziki sauce. Finish with freshly chopped parsley.
06 - Serve immediately alongside fresh lemon wedges. Pairs well with a crisp Sauvignon Blanc if desired.
# Helpful Hints:
01 -
- The entire meal comes together in 35 minutes, which means you can pull this off on a Wednesday without breaking a sweat.
- Every component can be prepped ahead, making it a brilliant choice for easy lunches throughout the week.
- The combination of warm spiced shrimp over cool crisp vegetables creates a contrast that keeps every bite interesting.
02 -
- Squeezing the grated cucumber dry before adding it to the tzatziki is the single step that separates a luscious sauce from a watery puddle, and I learned this the hard way after serving soup instead of dip at a dinner party.
- Do not overcook the shrimp by even a minute because they go from perfect to rubbery astonishingly fast, so pull them from the heat the moment they are pink and opaque.
03 -
- Let the shrimp sit in the marinade while the rice cooks and the tzatziki comes together, and the timing aligns perfectly without any wasted minutes.
- Bringing the shrimp to room temperature for about ten minutes before searing ensures they cook evenly and develop a better crust in the pan.