Greek Shrimp Bowl (Printable)

Grilled shrimp with fresh vegetables, feta cheese, and tangy lemon dressing in a Mediterranean-style bowl.

# What You Need:

→ Shrimp Marinade

01 - 1 lb large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 1 garlic clove, minced
04 - 1 teaspoon dried oregano
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - Juice of ½ lemon

→ Salad Components

08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - ½ small red onion, thinly sliced
11 - ⅓ cup pitted Kalamata olives, halved
12 - ½ cup crumbled feta cheese
13 - 2 cups mixed greens

→ Lemon Olive Oil Dressing

14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons fresh lemon juice
16 - 1 teaspoon dried oregano
17 - ½ teaspoon honey
18 - Salt and pepper to taste

# How To Make It:

01 - In a mixing bowl, combine shrimp, olive oil, minced garlic, dried oregano, salt, pepper, and lemon juice. Allow to marinate for 10 to 15 minutes.
02 - Preheat 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, Kalamata olives, feta cheese, and mixed greens.
04 - In a small bowl, whisk together extra virgin olive oil, lemon juice, dried oregano, honey, salt, and pepper until emulsified.
05 - Drizzle half of the dressing over the salad base and toss gently to coat all components evenly.
06 - Divide dressed salad among four serving bowls. Top each bowl with grilled shrimp and drizzle with remaining dressing.
07 - Serve immediately while shrimp remains warm. Garnish with additional feta cheese or fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in 30 minutes, which means weeknight dinner suddenly feels like you're treating yourself.
  • The contrast between charred shrimp and crisp, cool vegetables is oddly addictive and keeps you coming back for another bite.
  • Everything tastes better drizzled with good olive oil and fresh lemon, and this bowl proves it perfectly.
02 -
  • The moment you dress the salad, the vegetables begin releasing water, so if you dress it all at once and wait too long, you'll end up with a soggy bowl instead of a crisp one, which is why I always dress it right before serving.
  • Shrimp cook so quickly that the difference between perfectly opaque and rubbery is about 30 seconds, so set a timer on your phone and don't get distracted, because overcooking is the quickest way to ruin otherwise perfect shrimp.
03 -
  • Pat your shrimp dry before marinating them, because excess moisture prevents browning and creates steam instead of a proper sear on the grill.
  • Make your dressing first and let it sit while you prep vegetables, because the flavors mellow and integrate in ways that taste more cohesive than dressing mixed at the last second.
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