Greek Shrimp Mediterranean Bowl (Printable Version)
Juicy shrimp over lemony rice with fresh veggies and 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
→ 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 it runs clear. In a saucepan, bring 2 cups of water to a boil, then add the rice, lemon zest, and salt. Cover, reduce heat to low, and simmer for 12-15 minutes until all liquid is absorbed. Fluff 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 until evenly coated and let rest for 10 minutes.
03 - Heat a large skillet over medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and are cooked through. 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, olive oil, salt, and pepper in a bowl. Stir until well blended 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, red onion, and crumbled feta over each portion. Drizzle generously with tzatziki sauce and garnish with chopped fresh parsley.
06 - Serve immediately with lemon wedges on the side if desired.
# Helpful Hints:
01 -
- The tzatziki alone is worth making this recipe, and once you taste the homemade version you will never go back to store bought.
- Everything cooks in under 35 minutes, which means you get a meal that looks like you tried far harder than you actually did.
02 -
- Overcooking shrimp is the number one mistake, and you should pull them off the heat the second they are opaque because carryover heat will finish the job.
- Squeezing the grated cucumber in a clean towel before adding it to the tzatziki is the difference between a luscious sauce and a puddle.
03 -
- Pat the shrimp completely dry with paper towels before marinating so the seasonings stick and you get a proper sear instead of a steam.
- Let the rice rest off the heat with the lid on for five extra minutes after cooking, which makes it fluffier than fluffing it immediately.