Name: 30 Minute Greek Shrimp Bowls Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1/4 cup plus 1 Tbsp. extra-virgin olive oil; 2 Tbsp. fresh lemon juice; 2 Tbsp. finely chopped fresh parsley, plus more for garnish; 2 cloves garlic, minced; 1 1/2 tsp. paprika; 1 1/2 tsp. dried oregano; 3/4 tsp. kosher salt; 1/2 tsp. black pepper; 1 lb. raw peeled and deveined shrimp; 2 small zucchinis, sliced into coins or half moons; 2 bell peppers (red and orange), sliced into 1×1″ pieces; 1 cup long-grain white rice, rinsed (can substitute farro or quinoa); 1/2 cup plain whole-milk Greek yogurt; 1 garlic clove, grated (or 1 tsp. granulated garlic as substitute); 1 Tbsp. lemon juice; Pinch of salt; Sliced green olives; Capers; Avocado; Feta cheese; Hummus

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If you want a vibrant, fresh, and utterly satisfying meal that comes together in a flash, this 30 Minute Greek Shrimp Bowls Recipe is exactly what you need. Bursting with Mediterranean flavors, these bowls combine juicy, perfectly spiced shrimp with tender sautéed veggies, a fluffy bed of rice, and a creamy lemon-garlic yogurt sauce that ties it all together beautifully. It’s a colorful, nutritious, and gluten-free dinner option that feels like a celebration with every bite. Trust me, once you try this recipe, it’ll become one of your weeknight heroes.

Ingredients You’ll Need

The image is divided into two sections, each showing a white frying pan on a white marbled surface. On the left side, the pan is filled with three types of cooked vegetables: orange cubed pieces (likely sweet potatoes), green and yellow half-moon slices of zucchini, and red bell pepper chunks, all mixed together with a shiny, slightly oily texture and herbs visible. On the right side, the pan contains around fifteen cooked shrimp with a light orange and pink color, arranged loosely around the pan with seasoning and small bits of herbs and browned bits on the pan's surface. photo taken with an iphone --ar 4:5 --v 7

Keeping things simple yet flavorful is the secret here. Each ingredient is carefully chosen to bring layers of taste and texture without overwhelming your kitchen or your schedule.

Extra-virgin olive oil: Adds a rich, fruity base for the marinade and cooking, enhancing flavor and moisture.
Fresh lemon juice: Delivers bright acidity to balance the richness and keep the shrimp and veggies vibrant.
Fresh parsley: Offers a fresh, herbaceous brightness that lifts the entire dish.
Garlic: Infuses a warm, aromatic depth—both minced for the marinade and grated into the yogurt sauce.
Paprika & dried oregano: A classic Greek spice combo that infuses the shrimp with savory, earthy notes.
Kosher salt and black pepper: Essential seasonings that enhance every flavor component.
Raw peeled and deveined shrimp: The star protein, quick-cooking and juicy.
Small zucchinis and bell peppers: Sliced into pieces for quick sautéing, these vegetables add sweetness, crunch, and color.
Long-grain white rice: A fluffy, neutral base to soak up marinades and juices—feel free to swap for farro or quinoa if you like.
Plain whole-milk Greek yogurt: Creamy and tangy, it makes the perfect cooling sauce when mixed with garlic and lemon.
Optional garnishes: Sliced green olives, capers, avocado, feta, or hummus—all fantastic for extra taste and texture.

How to Make 30 Minute Greek Shrimp Bowls Recipe

Step 1: Whip Up the Marinade

Start by whisking together olive oil, lemon juice, fresh parsley, minced garlic, paprika, oregano, salt, and pepper. This vibrant marinade is your flavor powerhouse, elevating both shrimp and veggies with tangy, herby goodness.

Step 2: Marinate Shrimp and Vegetables

Place the shrimp and chopped vegetables into separate bowls. Pour the marinade evenly over each and toss gently to coat. Let them soak it all in for about 10 minutes—this step builds layers of flavor and tenderizes the shrimp just right.

Step 3: Cook the Rice

While your protein and veggies marinate, combine rinsed rice with water and a pinch of salt in a saucepan. Bring it to a boil, then reduce heat to low and cover for about 15 to 18 minutes until the grains are tender. Let it sit covered for 10 minutes before fluffing with a fork—this ensures perfect, fluffy rice every time.

Step 4: Prepare the Lemon-Garlic Yogurt Sauce

In a small bowl, stir together the Greek yogurt, grated garlic, lemon juice, and a pinch of salt. This sauce is the cool, creamy contrast your bowls need to balance the savory shrimp and earthy veggies.

Step 5: Sauté Vegetables and Cook Shrimp

Heat a skillet over medium heat and cook the marinated vegetables until tender, about 8 to 10 minutes. Remove and set aside in their bowl. In the same pan, cook shrimp for roughly 2 minutes on each side until opaque and perfectly juicy. This quick cooking method keeps shrimp tender and veggies crisp-tender.

Step 6: Assemble Your Bowls

Divide the fluffy rice evenly into four bowls. Top with the sautéed vegetables and shrimp, then add a generous dollop of lemon-garlic yogurt sauce. Sprinkle with additional fresh parsley and any optional garnishes you love, like creamy feta or zesty olives. The colors and flavors come together so beautifully here—get ready for a feast!

How to Serve 30 Minute Greek Shrimp Bowls Recipe

A white bowl filled with a base layer of fluffy white rice, topped with a colorful mix of grilled shrimp, charred lemon half on the right side, and sautéed vegetables like zucchini and bell peppers in red, yellow, and green tones scattered around. There are green olive slices and herbs sprinkled on top, adding a fresh green touch. A dollop of creamy white sauce with herbs is placed on the left side of the bowl. The bowl sits on a white marbled surface with part of another bowl and a small bowl of chopped green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is a must for a burst of color and herbal brightness, but don’t stop there. A handful of sliced green olives or capers adds wonderful briny contrast, while crumbled feta brings that classic Mediterranean creaminess. A few slices of ripe avocado can make these bowls feel indulgent and nourishing.

Side Dishes

This dish is a full meal on its own, but if you want to add sides, a crisp Greek salad with cucumbers, tomatoes, and a tangy vinaigrette complements perfectly. Warm pita bread or a simple cucumber tzatziki dip are great for soaking up any leftover sauce, too.

Creative Ways to Present

For a fun twist, serve these bowls over herbed quinoa or farro to switch up the grain base. You can also turn this into a Mediterranean-style shrimp wrap by stuffing the ingredients in flatbread for a portable, grab-and-go meal that works just as well for lunch or dinner.

Make Ahead and Storage

Storing Leftovers

Store any leftover Greek shrimp bowls in an airtight container with the rice on the bottom and shrimp and veggies on top. Keep the lemon-garlic yogurt sauce separate to preserve its fresh flavor and texture. These bowls stay delicious for up to three days in the fridge.

Freezing

While shrimp and veggies freeze okay, the texture can change slightly, and the yogurt sauce does not freeze well. If you want to freeze components, store cooked rice separately and defrost shrimp and veggies gently. Fresh yogurt sauce should be made fresh when ready to eat.

Reheating

Reheat leftovers in the microwave in 45-second intervals, stirring between reheats for even warmth. Add the lemon-garlic yogurt sauce only after reheating to maintain its creamy, tangy freshness.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely before marinating and cooking to achieve the best texture and flavor.

Is this dish gluten free?

Yes! Using rice as the grain base keeps this dish gluten free. You can also swap rice with quinoa or farro if you tolerate wheat, but for strict gluten-free needs, quinoa or rice are the safest choices.

How can I make this recipe vegan or vegetarian?

Swap shrimp for chickpeas or firm tofu, and use vegetable broth to cook the rice. The marinade and lemon-garlic yogurt sauce can be made with plant-based alternatives for a delicious vegan version.

What if I don’t have paprika or dried oregano?

No worries! A mix of smoked paprika, chili powder, or Italian seasoning can work in a pinch. The flavor profile will shift slightly, but your bowls will still be tasty and vibrant.

Can I prepare parts of this recipe ahead of time?

Yes, you can cook the rice in advance and store it in the fridge. You can also mix the marinade early and refrigerate. Just marinate shrimp and veggies just before cooking for the best texture and freshness.

Final Thoughts

This 30 Minute Greek Shrimp Bowls Recipe has quickly become one of my go-to meals for busy evenings when I want something fresh, colorful, and bursting with flavor. It’s easy to make, packs in so many delicious Mediterranean ingredients, and is incredibly satisfying without any fuss. I hope you have as much fun making and eating it as I do—here’s to many flavorful dinners ahead!