Greek Shrimp Bowl (Printable)

Fresh Mediterranean bowl with grilled shrimp, feta, vegetables, and lemon dressing

# Ingredient List:

→ 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. Allow to 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. Transfer to a plate.
03 - In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, feta cheese, and mixed greens if using.
04 - In a small bowl, whisk together extra virgin olive oil, lemon juice, dried oregano, honey, salt, and pepper until emulsified.
05 - Drizzle half 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 while shrimp is warm, garnished with additional feta or fresh herbs if desired.

# Expert Advice:

01 -
  • Everything comes together in under 30 minutes, which means you can have a restaurant-quality meal on a weeknight without the stress.
  • The combination of warm grilled shrimp and cool, crisp vegetables with salty feta creates a contrast that keeps every bite interesting.
  • It's naturally gluten-free and feels indulgent without being heavy, perfect for when you want to feel good after eating.
  • You can prep the salad components ahead and just grill the shrimp when you're ready, making it ideal for meal prep or entertaining.
02 -
  • Don't skip preheating the grill or pan; shrimp need high, direct heat to get that char without turning rubbery.
  • Pat the shrimp dry before marinating or they'll steam instead of sear, and you'll miss out on those caramelized edges.
  • Toss the salad with dressing right before serving or the cucumbers will start releasing water and make everything soggy.
  • If your feta is too firm and crumbly, a quick 10-second zap in the microwave makes it creamier and easier to distribute.
03 -
  • Add a pinch of red pepper flakes to the marinade if you like a little heat; it adds dimension without overpowering the other flavors.
  • Let the shrimp come to room temperature for 10 minutes before grilling so they cook more evenly and get better color.
  • Use a fish basket or skewers if you're grilling outdoors to keep the shrimp from falling through the grates.
  • Double the dressing recipe and keep extra in the fridge; it's incredible on roasted vegetables, grain bowls, or even as a quick marinade for chicken.
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