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These Greek Shrimp Bowls deliver fresh Mediterranean flavors in under 30 minutes. Plump garlic shrimp, lemon-herb rice, crisp vegetables, and tangy yogurt sauce create a vibrant, satisfying meal. This Greek Shrimp Bowl is perfect for busy weeknights and easily customizable.

Why You’ll Love This Greek Shrimp Bowl

Fresh & vibrant: Every bite bursts with bright lemon, herbs, and crisp vegetables.
Quick & easy: Ready in about 30 minutes with simple prep and fast-cooking shrimp.
Endlessly customizable: Easily swap ingredients like olives or add extra greens.
Meal prep friendly: Components store separately for fresh assemblies all week.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp olive oil, divided
3 cloves garlic, minced
1 tsp dried oregano
½ tsp smoked paprika
1 lemon, juiced and zested
200 g uncooked long-grain white rice
480 ml chicken or vegetable broth
1 large cucumber, diced
250 g cherry tomatoes, halved
1 small red onion, thinly sliced
100 g Kalamata olives, pitted
150 g feta cheese, crumbled
240 ml Greek yogurt
2 tbsp fresh dill, chopped
1 tbsp red wine vinegar
Salt and freshly ground black pepper to taste

Tools: Large skillet, medium saucepan with lid, mixing bowls, measuring spoons/cups, sharp knife, cutting board

Notes: The quality of your ingredients really shines here—fresh shrimp, good olive oil, and ripe summer tomatoes make all the difference. Don’t skip the fresh dill and lemon zest; they add that final pop of brightness that ties everything together beautifully.

Nutrition (per serving)

Calories:	485 kcal
Protein:	32 g
Fat:	18 g
Carbs:	48 g
Fiber:	4 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Don’t skip the marinade. Even 10 minutes of marinating the shrimp in garlic, lemon, and oregano infuses them with incredible flavor and keeps them juicy during cooking.
Use broth instead of water for the rice. This simple swap adds a subtle savory depth that makes the rice component stand out rather than just being a bland filler.
Pat your shrimp dry. Before seasoning, make sure your shrimp are thoroughly dried with paper towels—this ensures they get a beautiful sear instead of steaming in their own moisture.
Let the yogurt sauce sit. Mixing the yogurt sauce ingredients first and letting them hang out while you cook allows the flavors to meld and develop properly.
Prep your veggies uniformly. Cutting your cucumber, tomatoes, and onion into similar-sized pieces isn’t just for looks—it ensures you get a perfect bite with every scoop.

How to Make Greek Shrimp Bowl

Step 1: Start by preparing your rice. Rinse 200g of long-grain white rice under cold water until the water runs clear—this removes excess starch and prevents gummy rice. In a medium saucepan, combine the rinsed rice with 480ml of chicken or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes. You’ll know it’s done when the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and stir in the zest of one lemon. This brightens up the rice beautifully.

Step 2: While the rice cooks, make your yogurt sauce. In a small bowl, combine 240ml Greek yogurt, 2 tablespoons of chopped fresh dill, 1 tablespoon of red wine vinegar, half of your minced garlic, and about a quarter of your diced cucumber. Season with salt and pepper to taste—you’ll want this sauce to be quite flavorful since it dresses the whole bowl. Give it a good stir, cover, and refrigerate until ready to use. The flavors will continue to develop as it chills.

Step 3: Now for the star—the shrimp! Pat 450g of raw shrimp completely dry with paper towels and place them in a medium bowl. Add the remaining minced garlic, 1 tablespoon olive oil, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, juice from half your lemon, and a generous pinch of salt and pepper. Toss everything together until the shrimp are evenly coated. Let them marinate for at least 10 minutes while you prep your remaining vegetables.

Step 4: Prepare your vegetable components. Dice your remaining cucumber, halve 250g cherry tomatoes, thinly slice one small red onion, and measure out 100g pitted Kalamata olives. Arrange these in separate piles or small bowls—this makes assembly much easier later. Crumble 150g of feta cheese and set aside as well. Having everything prepped and ready means you can quickly assemble once the shrimp are cooked.

Step 5: Cook your shrimp. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp in a single layer—you might need to work in batches to avoid overcrowding. Cook for 1-2 minutes per side, until the shrimp turn pink and develop a slight char. They cook quickly, so don’t walk away! The internal temperature should reach 120°F/49°C. Remove from heat immediately to prevent overcooking.

Step 6: Assemble your bowls. Start with a generous bed of your lemon-herb rice at the bottom of each bowl. Arrange the cooked shrimp, diced cucumber, tomato halves, sliced red onion, and Kalamata olives in sections around the rice. The visual appeal is part of the experience here! Sprinkle generously with crumbled feta cheese and drizzle that beautiful yogurt sauce over everything. Finish with an extra squeeze of fresh lemon juice and a sprinkle of fresh dill if you have any left.

Storage & Freshness Guide

Fridge: Store components separately in airtight containers for 3-4 days.
Freezer: Freeze cooked shrimp and rice for up to 2 months; vegetables and sauce are best fresh.
Reviving: Reheat shrimp and rice gently; assemble with fresh cold ingredients and sauce.

Serving Suggestions

Complementary Dishes

Warm pita bread — Perfect for scooping up any leftover sauce and shrimp at the bottom of the bowl, adding a comforting, carb-y element.
Simple Greek salad — If you want even more freshness, a classic horiatiki salad with extra tomatoes, cucumbers, and onions complements the bowls beautifully.
Roasted lemon potatoes — For a heartier meal, these crispy, herb-roasted potatoes add another layer of Mediterranean flavor that pairs wonderfully.

Drinks

Crisp white wine — A chilled Assyrtiko or Sauvignon Blanc cuts through the richness of the shrimp and feta while complementing the citrus notes.
Mint lemonade — For a non-alcoholic option, the refreshing combination of tart lemon and cool mint mirrors the bright flavors in the bowl.
Greek beer — A light lager like Mythos provides a clean, crisp contrast that doesn’t overpower the delicate shrimp and herbs.

Something Sweet

Baklava — The honey-soaked layers of phyllo and nuts provide a sweet, sticky contrast to the savory, briny elements of the main dish.
Greek yogurt with honey and walnuts — Continuing the Greek theme, this simple dessert feels light yet satisfying after the meal.
Lemon custard pots — The bright citrus flavor echoes the lemon in your shrimp bowls, creating a beautifully cohesive dining experience.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp transform from perfect to rubbery in mere seconds. Cook just until pink and opaque—they should still have a slight C-shape rather than tightening into Os.
Skipping the rice rinse. That cloudy water is excess starch that makes rice gummy and sticky. A quick rinse ensures fluffy, separate grains that make a much better base for your bowl.
Using low-fat yogurt for the sauce. Full-fat Greek yogurt provides a creamier texture and richer flavor that stands up better to the other bold ingredients without becoming watery.
Adding salt before tasting. Between the briny olives, salty feta, and seasoned shrimp, you might not need additional salt. Always taste before seasoning further.

Expert Tips

Tip: For extra flavor, toast your rice in a bit of olive oil before adding the broth. This nutty, slightly caramelized flavor adds another dimension to your base.
Tip: If you have time, let your sliced red onion soak in ice water for 10 minutes before serving. This removes some of the sharp bite and makes them crisper and more refreshing.
Tip: Cook your shrimp in batches if your skillet isn’t large enough. Crowding the pan steams them instead of giving them that beautiful sear we’re after.
Tip: Make extra yogurt sauce—it’s fantastic as a dip for vegetables the next day, or as a spread for sandwiches.
Tip: For meal prep, store components separately and assemble just before eating to maintain optimal texture, especially for the cucumber and tomatoes.

FAQs

Can I use frozen shrimp?
Absolutely! Just make sure to thaw them properly first. The best method is to place them in a colander under cold running water for 5-10 minutes, or transfer them to the refrigerator the night before. Never thaw shrimp at room temperature or in warm water—this can affect their texture and safety. Pat them thoroughly dry with paper towels before marinating to ensure they sear properly rather than steaming.

What can I substitute for the feta cheese?
If you’re not a feta fan, try goat cheese for a similar tangy creaminess, or halloumi for a salty, grillable option. For a dairy-free version, nutritional yeast or vegan feta alternatives can work, though the flavor profile will change slightly. The saltiness is what really complements the other elements, so whatever you choose should have that characteristic.

How long do leftovers keep?
Assembled bowls are best eaten immediately, but the components will keep separately for 3-4 days in airtight containers in the refrigerator. The shrimp and rice reheat well, though the vegetables are best served fresh. The yogurt sauce might separate slightly—just give it a good stir before using.

Can I make this vegetarian?
Definitely! Replace the shrimp with chickpeas or cubed firm tofu. For chickpeas, toss them with the same marinade ingredients and roast at 400°F/200°C for 20-25 minutes until slightly crispy. For tofu, press it first to remove excess moisture, then marinate and pan-fry until golden. You’ll still get that protein-packed, flavorful element that makes the bowl satisfying.

Is there a way to make this spicier?
For some heat, add ¼-½ teaspoon of red pepper flakes to your shrimp marinade, or stir some minced fresh chili into your yogurt sauce. Another option is to drizzle the finished bowls with a spicy chili oil or harissa—the smoky, spicy notes play wonderfully with the Mediterranean flavors.

Greek Shrimp Bowl

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Greek, mediterranean

Servings 4

Total Time 40 minutes

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Make a fresh and easy Greek Shrimp Bowl in 30 minutes! Featuring garlic shrimp, lemon rice, and tangy yogurt sauce. Get the simple recipe now!

Ingredients

For the Shrimp

450 g large raw shrimp (peeled and deveined)
2 tbsp olive oil (divided)
3 cloves garlic (minced)
1 tsp dried oregano
½ tsp smoked paprika
1 lemon (juiced and zested)

For the Rice

200 g uncooked long-grain white rice
480 ml chicken or vegetable broth

For the Vegetables

1 large cucumber (diced)
250 g cherry tomatoes (halved)
1 small red onion (thinly sliced)
100 g Kalamata olives (pitted)

For the Sauce and Toppings

150 g feta cheese (crumbled)
240 ml Greek yogurt
2 tbsp fresh dill (chopped)
1 tbsp red wine vinegar
Salt and freshly ground black pepper (to taste)

Instructions

01
Start by preparing your rice. Rinse 200g of long-grain white rice under cold water until the water runs clear—this removes excess starch and prevents gummy rice. In a medium saucepan, combine the rinsed rice with 480ml of chicken or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes. You'll know it's done when the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and stir in the zest of one lemon. This brightens up the rice beautifully.
02
While the rice cooks, make your yogurt sauce. In a small bowl, combine 240ml Greek yogurt, 2 tablespoons of chopped fresh dill, 1 tablespoon of red wine vinegar, half of your minced garlic, and about a quarter of your diced cucumber. Season with salt and pepper to taste—you'll want this sauce to be quite flavorful since it dresses the whole bowl. Give it a good stir, cover, and refrigerate until ready to use. The flavors will continue to develop as it chills.
03
Now for the star—the shrimp! Pat 450g of raw shrimp completely dry with paper towels and place them in a medium bowl. Add the remaining minced garlic, 1 tablespoon olive oil, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, juice from half your lemon, and a generous pinch of salt and pepper. Toss everything together until the shrimp are evenly coated. Let them marinate for at least 10 minutes while you prep your remaining vegetables.
04
Prepare your vegetable components. Dice your remaining cucumber, halve 250g cherry tomatoes, thinly slice one small red onion, and measure out 100g pitted Kalamata olives. Arrange these in separate piles or small bowls—this makes assembly much easier later. Crumble 150g of feta cheese and set aside as well. Having everything prepped and ready means you can quickly assemble once the shrimp are cooked.
05
Cook your shrimp. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp in a single layer—you might need to work in batches to avoid overcrowding. Cook for 1-2 minutes per side, until the shrimp turn pink and develop a slight char. They cook quickly, so don't walk away! The internal temperature should reach 120°F/49°C. Remove from heat immediately to prevent overcooking.
06
Assemble your bowls. Start with a generous bed of your lemon-herb rice at the bottom of each bowl. Arrange the cooked shrimp, diced cucumber, tomato halves, sliced red onion, and Kalamata olives in sections around the rice. The visual appeal is part of the experience here! Sprinkle generously with crumbled feta cheese and drizzle that beautiful yogurt sauce over everything. Finish with an extra squeeze of fresh lemon juice and a sprinkle of fresh dill if you have any left.