Greek Shrimp Mediterranean Bowl (Printable Version)
Juicy shrimp over lemony rice with fresh vegetables and creamy tzatziki in every bite.
# 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
# Directions:
01 - Rinse rice under cold water until the runoff 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 lemon juice. Toss to coat evenly and let rest for 10 minutes at room temperature.
03 - Heat a large skillet over medium-high heat until the surface is hot. Add the marinated shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and opaque throughout. Remove from the skillet and set aside.
04 - While the shrimp cooks, combine the 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 thoroughly, and 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 olives, red onion, and crumbled feta over each portion. Drizzle generously with tzatziki sauce and finish with a sprinkle of fresh parsley.
06 - Serve immediately alongside lemon wedges if desired.
# Expert Hints:
01 -
- The smoky paprika and lemon combo on the shrimp tastes like something you would order at a seaside taverna.
- Every component can be prepped ahead which means weeknight dinners feel almost effortless.
02 -
- Overcooking shrimp by even one minute turns them rubbery so pull them off the heat the second they are opaque throughout.
- Not draining the grated cucumber turns tzatziki into a watery mess overnight so squeeze it like you mean it.
03 -
- Pat the shrimp completely dry with paper towels before seasoning because moisture is the enemy of a good sear.
- Make double the tzatziki because it disappears on everything from sandwiches to roasted vegetables by the next day.