Greek Shrimp Bowl (Printable)

Grilled shrimp with fresh Mediterranean vegetables, feta, olives, and lemon dressing

# What You'll Need:

→ Shrimp

01 - 1 pound 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 feta cheese, crumbled
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

# Step-by-Step:

01 - Combine shrimp, olive oil, minced garlic, dried oregano, salt, pepper, and lemon juice in a bowl. Allow to marinate for 10 to 15 minutes.
02 - Preheat grill or grill pan to 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, 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 until emulsified.
05 - Drizzle half of the dressing over the salad mixture and toss gently to combine all ingredients.
06 - Divide dressed salad evenly among four serving bowls. Top each bowl with grilled shrimp and drizzle with remaining dressing.
07 - Serve immediately while shrimp is still warm. Garnish with additional feta cheese or fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you spent all day planning something special.
  • Every bite has crunch, creaminess, brine, and brightness all at once.
  • You can prep the salad ahead and grill the shrimp right before serving, so there's no last minute scramble.
  • It feels indulgent but leaves you energized, not weighed down.
02 -
  • Don't overcook the shrimp, they go from perfect to rubbery in seconds, so watch them closely and pull them off the heat as soon as they turn opaque.
  • Marinating longer than 15 minutes can make the shrimp mushy because the acid in the lemon starts to break down the texture.
  • If your grill pan isn't hot enough, the shrimp will steam instead of char, so give it time to preheat properly.
03 -
  • Thread the shrimp onto skewers before grilling so they don't fall through the grates and are easier to flip all at once.
  • Let the feta sit out for 10 minutes before serving, it tastes creamier and more flavorful at room temperature.
  • A pinch of red pepper flakes in the marinade adds a subtle warmth that makes the whole bowl more interesting.
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