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Mediterranean Shrimp Bowls

A simple yet delicious dish bursting with flavors, featuring marinated shrimp, fresh vegetables, and zesty feta cheese.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 tbsp olive oil use good quality for best flavor
  • 2 tbsp lemon juice freshly squeezed is ideal
  • 1 each lemon zest adds incredible brightness
  • 2 cloves garlic, minced no garlic powder!
  • 1.5 tsp dried oregano or fresh if available
  • 1/2 tsp dried basil
  • 1/2 tsp paprika smoked paprika works well
  • 1 tsp kosher salt sea salt is a great substitute
  • 1/2 tsp black pepper
  • 1.5 lbs raw shrimp, deveined fresh or frozen, thawed
For the Salad
  • 1 cup Persian cucumbers, chopped crunchy and sweet
  • 1 cup cherry tomatoes, chopped for a juicy burst
  • 1 cup red bell pepper, chopped adds sweetness and color
  • 1/4 cup red onion, diced soak in cold water for less bite
  • 2 tbsp parsley, chopped
  • 2 tbsp mint, chopped fresh mint is a game changer
  • 1/2 cup feta cheese, crumbled use a high-quality brand
  • Juice of 1 each lemon for serving
  • Salt and pepper, to taste
For Serving
  • 1/2 cup tzatziki homemade or store-bought
  • 2 cups butter lettuce for a fresh base
  • 2 cups cooked quinoa great for a plant-based protein boost

Method
 

Marinating the Shrimp
  1. Combine the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a large bowl. Add the shrimp and marinate for 15-20 minutes.
Preparing the Salad
  1. In a large bowl, mix cucumbers, cherry tomatoes, bell pepper, red onion, parsley, feta, lemon juice, salt, and pepper. Drizzle with olive oil and stir gently.
Cooking the Shrimp
  1. Heat a skillet over medium-high heat. Add marinated shrimp in a single layer and cook for 2-3 minutes until golden. Flip and cook for another 1-2 minutes until opaque.
Assembling the Bowls
  1. Fill bowls with quinoa, layer with butter lettuce, top with the salad, and arrange shrimp on top. Add a dollop of tzatziki and squeeze lemon over it.

Notes

Store leftovers in the fridge for up to 3 days. Can be made ahead of time. Reheat gently to keep shrimp moist.