Greek Shrimp Mediterranean Bowl (Printable Version)
Juicy shrimp over lemony rice with fresh vegetables 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 add rice, lemon zest, and salt. Cover, reduce heat to low, and simmer for 12-15 minutes until the liquid is fully absorbed. Fluff with a fork and set aside.
02 - In a mixing bowl, combine 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.
03 - Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and are opaque throughout. Remove from heat.
04 - While the shrimp cooks, combine 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 bowls. Arrange the cooked shrimp, cherry tomatoes, diced cucumber, Kalamata olives, red onion, and crumbled feta over each portion. Drizzle generously with tzatziki sauce and garnish with chopped parsley.
06 - Serve immediately alongside fresh lemon wedges for squeezing over the top.
# Expert Tips:
01 -
- It tastes like something you would order at a seaside taverna but comes together faster than delivery.
- The tzatziki alone is worth making, and you will find yourself putting it on everything for days afterward.
02 -
- Do not let the shrimp marinate longer than 15 minutes or the lemon juice will start breaking down the proteins and you will end up with mushy texture.
- Squeezing the grated cucumber dry before adding it to the tzatziki is the difference between a luxurious sauce and a watery puddle at the bottom of your bowl.
03 -
- Pat the shrimp completely dry with paper towels before marinating so they sear instead of steaming in the pan.
- Let the assembled bowls rest for two minutes before eating so the tzatziki can drizzle down through the warm rice and create a sauce at the bottom.