Save My neighbor handed me a bag of shrimp from her morning market run, still cold from ice, with no plan attached. I had a handful of odds and ends in the fridge: half a block of feta, some shriveled olives, a lone cucumber. Instead of panicking, I let the ingredients speak for themselves. What came together in under thirty minutes tasted like a meal I'd pay too much for at a beachside taverna.
I made this for a small gathering once, plating each bowl individually while everyone hovered around the kitchen island. The shrimp were still warm, the feta was crumbly and salty, and someone asked if I'd taken a cooking class in Greece. I hadn't, but I liked letting them believe it.
Ingredients
- Large shrimp: Buy them already peeled and deveined if you value your time, the texture stays tender if you don't overcook them.
- Olive oil: Use it generously here, it carries the oregano and garlic into every bite of shrimp.
- Garlic clove: Fresh is best, the minced jar kind never tastes quite right in a marinade.
- Dried oregano: This is the backbone of Greek flavor, earthy and a little floral without being fussy.
- Lemon juice: Freshly squeezed makes all the difference, bottled lemon juice tastes flat by comparison.
- Cherry tomatoes: Halve them so they release a little juice and mingle with the dressing.
- Cucumber: Dice it small so you get some in every forkful, it adds crunch and freshness.
- Red onion: Slice it thin, the sharpness mellows once it sits in the dressing for a few minutes.
- Kalamata olives: Their briny, fruity flavor is irreplaceable, don't swap for canned black olives.
- Feta cheese: Crumble it yourself from a block, pre-crumbled feta is drier and less creamy.
- Mixed greens: Optional but nice for bulk, I like arugula for a peppery bite.
- Extra virgin olive oil: Save your good bottle for the dressing, this is where quality shows up.
- Honey: Just a touch balances the acid and rounds out the dressing beautifully.
Instructions
- Marinate the shrimp:
- Toss the shrimp with olive oil, garlic, oregano, salt, pepper, and lemon juice in a bowl. Let them sit for 10 to 15 minutes while you prep everything else, the flavors soak in just enough.
- Grill the shrimp:
- Heat your grill or grill pan until it's really hot, then cook the shrimp for 2 to 3 minutes per side. They should turn opaque with a few charred edges, pull them off before they get rubbery.
- Build the salad base:
- Combine tomatoes, cucumber, red onion, olives, feta, and greens in a large bowl. Toss gently so the feta doesn't break apart too much.
- Mix the dressing:
- Whisk together olive oil, lemon juice, oregano, honey, salt, and pepper in a small bowl. Taste it and adjust the honey or lemon if needed.
- Dress the salad:
- Drizzle half the dressing over the salad and toss lightly to coat. Save the rest for drizzling over the finished bowls.
- Assemble and serve:
- Divide the salad among four bowls, top each with warm grilled shrimp, and drizzle with the remaining dressing. Serve right away while the shrimp are still hot.
Save One evening I served this to a friend who claimed she didn't like shrimp. She finished her bowl and asked for seconds, then admitted she'd only ever had the rubbery frozen kind. Sometimes all it takes is a little char and good olive oil to change someone's mind.
Serving Suggestions
This bowl stands on its own, but I like to serve warm pita bread on the side for scooping up stray feta and dressing. Quinoa or couscous works if you want something heartier, and a cold glass of white wine makes it feel like a mini vacation. If you have fresh dill or parsley, tear some over the top right before serving.
Storing and Reheating
The salad holds up in the fridge for a day, but the shrimp are best eaten fresh. If you have leftovers, store the shrimp separately and eat them cold the next day, they're surprisingly good that way. The dressing keeps for up to three days in a sealed jar, just shake it before using.
Variations Worth Trying
Swap the shrimp for grilled chicken thighs if shellfish isn't your thing, or use crispy chickpeas for a plant based version. I've added roasted red peppers and artichoke hearts when I had them on hand, both fit right in. You can also toss in some cooked orzo to make it more of a grain bowl.
- Use grilled halloumi instead of feta for a different salty, creamy element.
- Add a handful of fresh mint to the salad for a bright, unexpected twist.
- Drizzle a little tzatziki over the top if you want extra creaminess.
Save This is the kind of meal that makes you feel capable in the kitchen without much effort. It's bright, satisfying, and always tastes like you tried harder than you did.
Common Questions
- → How do I know when the shrimp are done cooking?
Shrimp are perfectly cooked when they turn opaque and pink with slight char marks. This typically takes 2-3 minutes per side over medium-high heat. Be careful not to overcook, as shrimp can become rubbery quickly.
- → Can I prepare this bowl ahead of time?
You can prep the salad components and dressing up to 24 hours in advance. Store them separately in the refrigerator. Grill the shrimp fresh and assemble bowls just before serving for the best texture and flavor.
- → What can I substitute for feta cheese?
If you're not a fan of feta or need a dairy-free option, try cubed avocado, grilled halloumi, or dollops of dairy-free tzatziki. The creamy element helps balance the tangy dressing.
- → Is this bowl gluten-free?
Yes, all the traditional ingredients are naturally gluten-free. Just ensure any packaged items like olives haven't been processed with gluten-containing additives, and skip pita bread if serving.
- → Can I use frozen shrimp instead of fresh?
Absolutely! Thaw frozen shrimp overnight in the refrigerator or under cold running water. Pat them completely dry before marinating to ensure they grill properly and develop nice char marks.
- → What wine pairs best with this Mediterranean bowl?
A crisp Sauvignon Blanc or Greek Assyrtiko complements the bright lemon and briny olives beautifully. For red wine lovers, a light Pinot Noir won't overpower the delicate shrimp.