Greek Shrimp Mediterranean Bowl (Print version)
Juicy shrimp over lemony rice with crisp veggies, olives, feta, and cool tzatziki.
# What goes in:
→ 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
# Cooking steps:
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 covered to keep warm.
02 - Place the peeled and deveined shrimp in a mixing bowl. Drizzle with olive oil, then add the minced garlic, dried oregano, smoked paprika, sea salt, black pepper, and fresh lemon juice. Toss thoroughly to coat every piece evenly. Allow the shrimp to marinate at room temperature for 10 minutes.
03 - Set a large skillet over medium-high heat and allow it to get hot. Add the marinated shrimp in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2 to 3 minutes per side until the shells turn bright pink and the flesh is opaque throughout. Transfer to a plate and tent loosely with foil.
04 - While the shrimp cooks, combine the 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 uniformly mixed, and refrigerate until ready to serve.
05 - Divide the lemon rice and fresh greens evenly among four serving bowls. Arrange the seared shrimp, halved cherry tomatoes, diced cucumber, sliced Kalamata olives, red onion, and crumbled feta over each portion. Drizzle generously with tzatziki sauce and finish with a sprinkle of chopped fresh parsley.
06 - Serve the bowls immediately while the shrimp is still warm. Offer lemon wedges on the side for an extra burst of brightness.
# Tips from flavorandfeast:
01 -
- It comes together in about 35 minutes, which means you can pull it off on a Tuesday without breaking a sweat.
- The tzatziki is so good you will want to put it on everything for the rest of the week.
- It feels like something you ordered at a coastal restaurant, but you made it in your own kitchen.
02 -
- Do not skip draining the grated cucumber for the tzatziki or you will end up with a watery puddle instead of a sauce.
- Overcooked shrimp turn rubbery fast, so pull them from the pan the second they are pink and curled.
03 -
- Let the tzatziki sit in the fridge for at least 30 minutes before serving because the garlic and dill need time to bloom.
- A squeeze of extra lemon over the finished bowl right before eating brightens every single component at once.