Greek Shrimp Bowl

Bring the vibrant flavors of the Mediterranean to your kitchen with this fresh and easy Greek Shrimp Bowl. Featuring juicy grilled shrimp, creamy feta, crisp cucumbers, and briny Kalamata olives, this dish is a bright and healthy main course that comes together in just 30 minutes.

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This bowl is perfect for a light lunch or a quick weekday dinner. Every bite offers a satisfying mix of warm, charred seafood and cool, crunchy vegetables drizzled with a homemade lemon-olive oil dressing.

Ingredients

• Shrimp: 1 lb (450 g) large shrimp (peeled and deveined), 2 tbsp olive oil, 1 garlic clove (minced), 1 tsp dried oregano, ½ tsp salt, ¼ tsp black pepper, juice of ½ lemon.
• Salad: 1 cup (150 g) cherry tomatoes (halved), 1 cup (130 g) cucumber (diced), ½ small red onion (thinly sliced), ⅓ cup (50 g) pitted Kalamata olives (halved), ½ cup (75 g) feta cheese (crumbled), 2 cups (60 g) mixed greens (optional).
• Lemon Olive Oil Dressing: 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, ½ tsp honey, salt and pepper to taste.

Instructions

Step 1: Marinate

In a bowl, combine shrimp, olive oil, minced garlic, dried oregano, salt, pepper, and lemon juice. Marinate for 10–15 minutes.

Step 2: Grill

Preheat a grill or grill pan over medium-high heat. Grill shrimp for 2–3 minutes per side, until opaque and lightly charred. Remove from heat.

Step 3: Assemble Salad

In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, feta, and mixed greens if using.

Step 4: Make Dressing

In a small bowl, whisk together olive oil, lemon juice, oregano, honey, salt, and pepper.

Step 5: Toss

Drizzle half the dressing over the salad and toss gently to combine.

Step 6: Plate

Divide the salad among four bowls. Top each with grilled shrimp and drizzle with the remaining dressing.

Step 7: Finish

Serve immediately, garnished with extra feta or fresh herbs if desired.

Zusatztipps für die Zubereitung

For an extra burst of freshness, add fresh dill or parsley as a garnish. Be mindful of allergens as this dish contains shellfish and dairy, and the olives may contain sulfites. Use a high-quality grill pan and tongs for the best results.

Varianten und Anpassungen

You can easily swap the shrimp for grilled chicken or tofu if preferred. To make the bowl more filling, consider adding a side of warm pita bread or serving the salad over a bed of fluffy quinoa.

Serviervorschläge

This vibrant bowl pairs exceptionally well with a crisp white wine, such as a Sauvignon Blanc or a Greek Assyrtiko, which complements the citrus and briny notes of the dish.

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Whether for a healthy weeknight dinner or a fresh weekend lunch, this Greek Shrimp Bowl is a delicious way to enjoy Mediterranean cuisine at home.

Questions & Answers

→ Can I use frozen shrimp for this bowl?

Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator before marinating. Pat dry with paper towels to ensure the marinade sticks properly and the shrimp grill beautifully.

→ How do I store leftovers?

Store components separately in airtight containers. Keep the salad and dressing apart to maintain crispness. The grilled shrimp lasts 2-3 days refrigerated. Reheat gently or enjoy cold.

→ What can I substitute for feta cheese?

Salty halloumi, cotija, or dollops of Greek yogurt work well. For dairy-free options, try avocado slices or extra olives for that creamy, briny element.

→ Is the dressing adjustable?

Absolutely. Add more honey for sweetness, extra lemon juice for brightness, or minced garlic for depth. The quantities are flexible based on your taste preferences.

→ Can I make this without a grill?

Sauté the shrimp in a hot skillet with olive oil for 2-3 minutes per side. You'll achieve similar golden results and delicious charred flavor without needing outdoor equipment.

→ What pairs well with this bowl?

Warm pita bread, roasted quinoa, or couscous make excellent additions. A crisp white wine like Sauvignon Blanc or Greek Assyrtiko complements the bright Mediterranean flavors beautifully.