Greek Shrimp Bowl (Print Version)

Grilled shrimp with fresh Mediterranean vegetables, tangy feta, and bright lemon dressing come together in this satisfying 30-minute meal.

# Ingredients List:

→ Shrimp Marinade

01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 1 garlic clove, minced
04 - 1 tsp dried oregano
05 - ½ tsp salt
06 - ¼ tsp 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 feta cheese, crumbled
13 - 2 cups mixed greens

→ Lemon Olive Oil Dressing

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

# Directions:

01 - Combine shrimp, olive oil, minced garlic, dried oregano, salt, pepper, and lemon juice in a bowl. Marinate for 10 to 15 minutes.
02 - Preheat a grill or grill pan over medium-high heat. Grill shrimp for 2 to 3 minutes per side until opaque and lightly charred. Remove from heat.
03 - In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, feta cheese, and mixed greens.
04 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, dried oregano, honey, salt, and pepper.
05 - Drizzle half the dressing over the salad and toss gently to combine.
06 - Divide the salad among four bowls and top each with grilled shrimp. Drizzle with remaining dressing.
07 - Serve immediately, garnished with extra feta cheese or fresh herbs if desired.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel effortless and restaurant-quality.
  • The shrimp gets this perfect char while staying tender inside, and the cold, briny salad is the ideal contrast.
  • One bite feels like a tiny vacation—fresh, zesty, and packed with the kind of flavors that make you feel good about what you're eating.
02 -
  • Don't marinate the shrimp longer than 20 minutes or the acid in the lemon will start to cook and toughen it before it hits the grill.
  • The dressing-to-salad ratio matters—I learned the hard way that drowning it in dressing turns everything into mush, so start with half and taste before adding more.
03 -
  • Buy pre-peeled frozen shrimp and thaw them while you prep everything else—nobody needs to spend time deveining when you could be relaxing.
  • Make the dressing ahead so the flavors meld together, and always taste it fresh before dressing the salad because olive oil tastes different on different days.
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