Greek Shrimp Bowl (Print View)

Grilled shrimp served over fresh Mediterranean vegetables with feta and tangy lemon dressing

# Components:

→ 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 - 1/2 tsp salt
06 - 1/4 tsp 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

→ Lemon Olive Oil Dressing

14 - 3 tbsp extra virgin olive oil
15 - 2 tbsp fresh lemon juice
16 - 1 tsp dried oregano
17 - 1/2 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 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. 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 the dressing over the salad and toss gently to combine.
06 - Divide salad among four bowls. Top each with grilled shrimp and drizzle with remaining dressing.
07 - Serve immediately, garnished with extra feta cheese or fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks in under 15 minutes, so dinner is ready before you get too hungry to think straight.
  • The lemon dressing is bright enough to wake up your taste buds without overpowering the sweet shrimp and briny olives.
  • It looks like you spent an hour plating something fancy, but it's really just chopping and tossing.
  • Leftovers actually taste better the next day when the flavors have mingled overnight in the fridge.
02 -
  • Don't overcook the shrimp or they'll turn rubbery and sad, pull them off the heat the second they turn opaque.
  • If your grill pan isn't hot enough, the shrimp will steam instead of char, so wait until you see a little smoke before you start cooking.
  • Dress the salad right before serving, not in advance, or the salt in the feta and dressing will draw out water from the cucumbers and tomatoes.
03 -
  • Char the lemon halves on the grill after you cook the shrimp, then squeeze the warm juice over the bowls for an extra smoky depth.
  • If you're making this for a crowd, set up a DIY bowl bar with all the components in separate dishes so people can build their own.
  • Add a pinch of red pepper flakes to the marinade if you like a little heat that creeps up on you.
  • Use the leftover marinade to brush on the shrimp during grilling for an extra layer of flavor, just make sure it's cooked through.
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