Description
These 30 Minute Greek Shrimp Bowls are a vibrant Mediterranean-inspired dish featuring tender shrimp marinated in fragrant herbs and spices, sautéed vegetables, fluffy white rice, and a tangy lemon-garlic yogurt sauce. Perfect for a quick and healthy dinner, this bowl combines fresh flavors, wholesome ingredients, and colorful presentation in under 35 minutes.
Ingredients
Marinade
- 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
Main Ingredients
- 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)
Lemon-Garlic Yogurt Sauce
- 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
Optional Garnishes
- Sliced green olives
- Capers
- Avocado
- Feta cheese
- Hummus
Instructions
- Prepare Marinade: In a small bowl or jar, whisk together 1/4 cup plus 1 tablespoon of extra-virgin olive oil, fresh lemon juice, chopped parsley, minced garlic, paprika, dried oregano, kosher salt, and black pepper until well combined.
- Marinate Shrimp and Vegetables: Divide the shrimp and vegetables (zucchini and bell peppers) into two separate bowls. Pour the marinade evenly over the shrimp and vegetables, tossing each to coat thoroughly. Reserve about 1 tablespoon of marinade for drizzling later, if desired. Let them stand for 10 minutes to absorb the flavors.
- Cook Rice: In a medium saucepan, combine rinsed white rice, 1 1/2 cups water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently until the rice is tender and water is absorbed, approximately 15 to 18 minutes. Remove from heat and let it sit covered for 10 minutes to steam. Fluff with a fork before serving.
- Make Lemon-Garlic Yogurt Sauce: While the rice cooks, combine the Greek yogurt, grated garlic, lemon juice, and a pinch of salt in a bowl. Mix well and set aside for serving.
- Sauté Vegetables: Heat a large skillet over medium heat. Add the marinated vegetables and cook, stirring occasionally, until tender, about 8 to 10 minutes. Transfer the cooked vegetables back to their bowl.
- Cook Shrimp: In the same skillet, add the marinated shrimp and cook for about 2 minutes per side, or until the shrimp turn opaque and are cooked through.
- Assemble Bowls: Divide the cooked rice evenly among 4 bowls. Top each with the sautéed vegetables and shrimp. Add a generous dollop of the lemon-garlic yogurt sauce on top. Garnish with additional chopped parsley and any optional toppings such as sliced olives, capers, avocado, feta, or a dollop of hummus.
Notes
- The bowls keep well for up to 3 days refrigerated but are best eaten within the first 1-2 days for freshness.
- Store leftover shrimp bowls in an airtight container with the grains at the bottom. Keep the lemon-garlic yogurt sauce stored separately.
- To reheat, transfer to a microwave-safe dish and heat in 45-second intervals, stirring in between until warmed through. Add the yogurt sauce after reheating to maintain its freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Grain Bowl
- Method: Stovetop
- Cuisine: Mediterranean
