Greek Shrimp Bowl (Print Version)

Fresh Mediterranean bowl with grilled shrimp, feta, and crisp vegetables in zesty lemon dressing.

# What You'll Need:

→ 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 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - Juice of 1/2 lemon

→ Salad

08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1/2 small red onion, thinly sliced
11 - 1/3 cup pitted Kalamata olives, halved
12 - 1/2 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 - 1/2 teaspoon honey
18 - Salt and pepper to taste

# Directions:

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

# Expert Tips:

01 -
  • It comes together in less time than you'd spend deciding what to order for delivery, yet tastes like you've been in the kitchen all afternoon.
  • The combination of warm grilled shrimp and cool, crisp vegetables feels balanced and keeps you satisfied without that heavy, sluggish feeling.
  • Built-in flexibility means you can swap ingredients based on what's in season or what you actually have at home.
02 -
  • If you overcook the shrimp even slightly, they become rubbery and no amount of dressing will rescue them, so err on the side of pulling them off the grill a touch early rather than too late.
  • Don't dress the salad more than a few minutes before serving because the tomatoes and cucumbers will start releasing their water and turn the whole thing soggy and sad.
  • Taste your dressing before it goes on the salad because you might need a pinch more salt or a squeeze more lemon depending on the intensity of your ingredients.
03 -
  • Buy shrimp with the shells still on if possible and peel them yourself the day you're cooking because the flavor difference is noticeable and peeling them takes maybe five minutes.
  • Pat your shrimp dry before grilling because any excess moisture will steam them instead of searing them, and you lose those charred edges that taste incredible.
  • Make a double batch of dressing and keep the extra in a jar in your fridge because it's excellent on grilled fish, roasted vegetables, or even crusty bread.
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