Greek Shrimp Bowl (Printable)

Fresh grilled shrimp with feta, olives, and crisp vegetables in a zesty lemon dressing

# What You Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 1 garlic clove, minced
04 - 1 tsp dried oregano
05 - ½ tsp salt
06 - ¼ tsp 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 feta cheese, crumbled
13 - 2 cups mixed greens, optional

→ Lemon Olive Oil Dressing

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

# Directions:

01 - Combine shrimp, olive oil, minced garlic, dried oregano, salt, pepper, and lemon juice in a mixing bowl. Let 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 - Combine cherry tomatoes, cucumber, red onion, olives, feta cheese, and mixed greens in a large bowl.
04 - Whisk together extra virgin olive oil, fresh lemon juice, dried oregano, honey, salt, and pepper in a small bowl until emulsified.
05 - Drizzle half of the dressing over the salad mixture and toss gently to coat evenly.
06 - Divide the dressed salad among four serving bowls. Top each bowl with grilled shrimp and drizzle with remaining dressing.
07 - Serve immediately, garnished with additional feta cheese or fresh herbs as desired.

# Expert Tips:

01 -
  • It's ready in half an hour, which means weeknight dinners suddenly feel Mediterranean and effortless.
  • The grilled shrimp gets just charred enough to taste smoky while the fresh vegetables keep everything light and clean.
  • You can make it your own by swapping proteins or adding whatever greens you have lingering in your fridge.
02 -
  • Don't marinate the shrimp for longer than fifteen minutes or the acid from the lemon will start cooking it, making it tough before it even hits the grill.
  • If your dressing tastes too sharp, add a tiny bit more honey or a drizzle of water to soften it—lemon juice varies in intensity depending on the fruit.
03 -
  • Prep your vegetables in the morning and store them separately so assembly takes mere minutes when you're ready to cook—this is when having a plan actually saves your evening.
  • Save a cup of the marinade liquid before you add the shrimp and use it to dress the salad if you run short on dressing, which is wasteful thinking that somehow always tastes better.
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