Greek Shrimp Bowl (Print version)

Grilled shrimp with fresh vegetables, feta, and tangy lemon dressing for a quick Mediterranean meal.

# Required ingredients:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 1 garlic clove, minced
04 - 1 teaspoon dried oregano
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - Juice of ½ lemon

→ Salad

08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - ½ small red onion, thinly sliced
11 - ⅓ cup pitted Kalamata olives, halved
12 - ½ cup crumbled feta cheese
13 - 2 cups mixed greens (optional)

→ Lemon Olive Oil Dressing

14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons fresh lemon juice
16 - 1 teaspoon dried oregano
17 - ½ teaspoon honey
18 - Salt and pepper to taste

# How to make it:

01 - Combine shrimp, olive oil, minced garlic, dried oregano, salt, pepper, and lemon juice in a bowl. Marinate for 10 to 15 minutes.
02 - Preheat grill or grill pan over medium-high heat. Grill shrimp for 2 to 3 minutes per side until opaque and lightly charred. Transfer to a plate.
03 - In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, feta cheese, and mixed greens if using.
04 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, dried oregano, honey, salt, and pepper until well combined.
05 - Drizzle half the dressing over the salad mixture and toss gently to coat. Divide salad among four serving bowls.
06 - Top each bowl with grilled shrimp and drizzle with remaining dressing. Serve immediately, garnished with additional feta cheese or fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in thirty minutes, making weeknight dinner feel fancy without the stress.
  • The grilled shrimp stays tender and the vegetables stay crisp because you're not cooking them to death.
  • Feta and olives do all the seasoning work, so you taste the Mediterranean without a list of spices.
02 -
  • Overcooking shrimp by even thirty seconds turns them rubbery, so set a timer and trust your grill rather than your instincts.
  • Dressing the greens separately from the shrimp keeps everything from getting soggy and lets people taste the vegetables instead of just the dressing.
03 -
  • Buy your shrimp from a fishmonger if you can, because they'll tell you exactly when they came in and whether they're wild or farmed.
  • Toast the oregano gently in the warm pan before adding the oil so it blooms and tastes more complex instead of dusty.
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