Pin It The smell of oregano hitting hot olive oil always brings me right back to my tiny balcony grill on a June evening, shrimp sizzling while the sun dipped low. I'd just come back from a trip to Crete and couldn't stop thinking about the bowls we ate by the harbor, so simple but impossibly fresh. This bowl came together almost by accident that night, just me tossing what I had in the fridge with some quickly marinated shrimp. My neighbor leaned over the railing and asked what smelled so good, and I ended up making two more bowls on the spot. It's been my go-to ever since when I want something that tastes like vacation but takes less time than ordering takeout.
I made this for my sister's birthday dinner last summer because she'd been trying to eat lighter but didn't want to feel like she was missing out. She took one bite, looked up, and said it tasted like we were sitting seaside somewhere. We ended up eating outside with citronella candles flickering and her kids stealing olives off our plates. The shrimp had that perfect char from the grill pan, and the lemon dressing pooled at the bottom of the bowl in a way that made us fight over who got to soak it up with extra pita. It became her most-requested meal after that, and I've probably made it a dozen times since.
Ingredients
- Large shrimp, peeled and deveined: Go for the biggest shrimp you can afford because they stay juicy on the grill and won't overcook in seconds like the tiny ones do.
- Olive oil (for marinade and dressing): Use a decent extra virgin for the dressing since it's front and center in flavor, but regular olive oil works fine for cooking the shrimp.
- Garlic clove, minced: Fresh garlic makes all the difference here, adding a punchy warmth that dried garlic just can't match in a quick marinade.
- Dried oregano: This is the backbone of Greek flavor, earthy and slightly floral, and it works beautifully both on the shrimp and in the dressing.
- Lemon juice: Freshly squeezed is non-negotiable; it brightens everything and cuts through the richness of the olive oil and feta.
- Cherry tomatoes, halved: They're sweet and juicy, and halving them lets their flavor mingle with the dressing instead of rolling around whole.
- Cucumber, diced: Adds crunch and a refreshing coolness that balances the warm shrimp perfectly.
- Red onion, thinly sliced: A little sharpness goes a long way; slice it thin so it doesn't overpower but still adds bite.
- Kalamata olives, halved: Their briny, fruity flavor is essential to that Greek vibe, and halving them distributes the taste more evenly.
- Feta cheese, crumbled: Creamy, salty, tangy—feta ties the whole bowl together and adds richness without heaviness.
- Mixed greens (optional): I like adding a handful for extra volume and color, but the bowl is just as satisfying without them.
- Honey: Just a touch in the dressing rounds out the acidity and brings everything into balance.
Instructions
- Marinate the shrimp:
- Toss the shrimp in a bowl with olive oil, minced garlic, oregano, salt, pepper, and lemon juice, making sure each piece is well coated. Let them sit for 10 to 15 minutes while you prep everything else; this short soak infuses them with flavor without making them mushy.
- Grill the shrimp:
- Heat your grill or grill pan over medium-high until it's properly hot, then lay the shrimp down in a single layer. Cook for 2 to 3 minutes per side until they turn opaque with nice char marks, then pull them off immediately so they stay tender.
- Prep the salad:
- Combine the halved cherry tomatoes, diced cucumber, sliced red onion, olives, crumbled feta, and greens if using in a large bowl. Toss gently with your hands so the feta doesn't break down too much.
- Make the dressing:
- Whisk together the olive oil, fresh lemon juice, oregano, honey, salt, and pepper in a small bowl until it emulsifies slightly and looks glossy. Taste it and adjust the salt or lemon if needed.
- Dress the salad:
- Drizzle half the dressing over the salad and toss gently to coat everything evenly. Save the rest for drizzling over the top so every bite gets that bright, tangy hit.
- Assemble the bowls:
- Divide the dressed salad among four bowls, then top each with a portion of the grilled shrimp. Drizzle the remaining dressing over the shrimp and finish with extra feta or fresh herbs if you have them on hand.
Pin It There was an afternoon last fall when I had nothing planned and just felt like cooking something that made me happy. I put on music, chopped vegetables slowly, and let the shrimp marinate while I danced around the kitchen. When I sat down to eat, bowl in my lap and sun streaming through the window, I realized this dish had become more than just dinner. It was my reset button, my little escape, my reminder that sometimes the best meals are the ones you make just for yourself with no occasion at all.
Choosing Your Shrimp
I used to buy whatever shrimp was on sale until I learned that size really does matter for grilling. Anything smaller than large (around 21 to 25 count per pound) cooks so fast that you can barely get color on them before they're overdone. Look for shrimp that are already peeled and deveined to save time, but if you buy them whole, it only adds a few minutes of prep. Fresh is ideal, but good quality frozen shrimp, thawed properly in the fridge overnight, work just as well and are often fresher than what's sitting in the seafood case.
Making It a Full Meal
This bowl is filling on its own, but I love serving it over a scoop of warm quinoa or alongside toasted pita when I want something more substantial. My brother always asks for roasted baby potatoes on the side, which sounds random but the creaminess pairs beautifully with the tangy dressing. If you're feeding a crowd, set everything out like a build-your-own bowl bar with extra toppings like hummus, tzatziki, pickled peppers, or fresh dill. It turns dinner into something interactive and fun, and everyone gets exactly what they want.
Storing and Prepping Ahead
The salad components can be prepped and stored separately in the fridge for up to two days, which makes weeknight assembly a breeze. Keep the dressing in a jar and shake it up right before using since the olive oil and lemon will separate as it sits. Cooked shrimp are best fresh, but leftovers will keep for a day in the fridge and can be eaten cold or quickly reheated in a hot pan. I don't recommend assembling the full bowl ahead because the vegetables will get watery, but everything else can be ready to go.
- Store leftover dressing in a sealed jar in the fridge for up to a week and use it on other salads or grilled vegetables.
- If you want to meal prep, portion out the salad and keep the shrimp separate until you're ready to eat.
- Cold leftover shrimp are actually delicious straight from the fridge, tossed into a wrap or eaten as a snack with extra lemon.
Pin It This bowl has become my answer to so many moments: quick lunches, easy dinners, impressing guests without breaking a sweat. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like a little gift you give yourself. Enjoy every bright, briny, satisfying bite.
Recipe FAQs
- → How long does it take to make this Greek shrimp bowl?
The total time is 30 minutes, including 20 minutes for preparation and 10 minutes for cooking the shrimp. Most of the prep time involves marinating the shrimp and chopping the fresh vegetables.
- → Can I use frozen shrimp for this bowl?
Yes, frozen shrimp works perfectly. Thaw them completely in the refrigerator overnight or under cold running water before proceeding with the marinade. Pat them dry to ensure proper seasoning and grilling.
- → What can I substitute for feta cheese?
For dairy-free options, try vegan feta or crumbled firm tofu marinated in lemon juice and herbs. Grilled halloumi also works well, though it will change the flavor profile slightly from traditional Greek styles.
- → Is this shrimp bowl suitable for meal prep?
Absolutely. Store the salad, dressing, and grilled shrimp in separate airtight containers in the refrigerator for up to 3 days. Reheat the shrimp gently and assemble fresh for best texture and flavor.
- → Can I cook the shrimp without a grill?
Sauté the shrimp in a large skillet over medium-high heat for 2-3 minutes per side until opaque and lightly golden. You can also roast them at 400°F for 8-10 minutes, turning once halfway through.
- → What sides pair well with this bowl?
Warm pita bread, quinoa, or roasted potatoes make excellent additions for a heartier meal. A crisp white wine like Sauvignon Blanc or Greek Assyrtiko complements the bright Mediterranean flavors beautifully.