Greek Shrimp Bowl (Printer View)

Fresh grilled shrimp over a colorful Mediterranean salad with feta, olives, and tangy lemon dressing.

# What You'll Need:

→ Shrimp

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

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, optional

→ 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

# Method Steps:

01 - Combine shrimp, olive oil, minced garlic, dried oregano, salt, pepper, and lemon juice in a mixing bowl. Allow to marinate for 10 to 15 minutes.
02 - Preheat grill or grill pan to medium-high heat. Arrange shrimp on grill and cook 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 if using.
04 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, dried oregano, honey, salt, and pepper until emulsified.
05 - Pour half of the dressing over the salad mixture and toss gently to coat all components evenly.
06 - Divide dressed salad equally among four serving bowls. Arrange grilled shrimp on top of each portion. Drizzle remaining dressing over shrimp and garnish as desired.
07 - Serve immediately while shrimp are still warm. Offer fresh herbs or additional feta cheese as optional garnish.

# Expert Advice:

01 -
  • Everything cooks fast, so dinner feels effortless even on a weeknight.
  • The lemon dressing ties every ingredient together without overwhelming anything.
  • You can prep the salad ahead and grill the shrimp right before serving.
  • It feels indulgent but light, like youre doing something good for yourself.
02 -
  • Don't marinate the shrimp longer than 15 minutes or the lemon juice will start to cook them and turn the texture mushy.
  • Make sure your grill is hot before the shrimp go on, otherwise they steam instead of getting those nice char marks.
  • Crumble the feta by hand instead of using a fork, it stays in bigger, creamier chunks that way.
03 -
  • Pat the shrimp completely dry before marinating so the seasoning sticks and they sear instead of steaming.
  • If your red onion tastes too sharp, soak the slices in cold water for five minutes before adding them to the salad.
  • Warm your serving bowls slightly in the oven so the salad doesn't cool down the shrimp too fast.
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