Greek Shrimp Bowl (Printable)

Grilled shrimp with fresh Mediterranean vegetables and tangy feta in a light lemon dressing

# What You’ll Need:

→ Shrimp Marinade

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 Base

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

# How to Prepare:

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 marinated shrimp for 2 to 3 minutes per side until opaque and lightly charred. Transfer to a plate.
03 - Combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and mixed greens in a large bowl.
04 - Whisk together extra virgin olive oil, fresh lemon juice, dried oregano, honey, salt, and pepper in a small bowl until emulsified.
05 - Pour half the prepared dressing over the salad mixture and toss gently to coat evenly.
06 - Divide salad among four bowls. Crown each bowl with grilled shrimp and drizzle with remaining dressing.
07 - Present immediately with optional fresh feta or herb garnish.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes, which means weeknight dinner that feels special without the stress.
  • The shrimp gets just charred enough to taste grilled, even if you're using a tiny grill pan in an apartment.
  • Everything about it tastes expensive and restaurant-quality, but costs way less and uses ingredients you probably recognize.
02 -
  • Overcooked shrimp turns rubbery and sad—the moment they turn opaque all the way through, they're done, even if it feels like they need more time.
  • Don't dress the whole salad in advance if you have time; the salt in the dressing will start breaking down the tomatoes and cucumber, making them weep into a puddle.
03 -
  • Pat your shrimp completely dry before grilling—any moisture on the surface will steam them instead of searing them.
  • Make the dressing the night before and let it sit in the fridge; the flavors deepen and meld, and you'll have one less thing to do when you're hungry.
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