Greek Shrimp Bowl (Print version)

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

# What you’ll need:

→ 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 crumbled feta cheese
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

# Steps:

01 - Combine shrimp, olive oil, minced garlic, dried oregano, salt, pepper, and lemon juice in a bowl. Marinate for 10 to 15 minutes to infuse flavors.
02 - Preheat grill or grill pan over medium-high heat. Grill shrimp for 2 to 3 minutes per side until opaque with light charring. Transfer to plate.
03 - In a large bowl, combine cherry tomatoes, cucumber, red onion, Kalamata 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 - Pour half the dressing over salad mixture and toss gently to combine without bruising greens.
06 - Divide dressed salad evenly among four serving bowls. Top each bowl with grilled shrimp and drizzle with remaining dressing.
07 - Serve immediately with optional garnish of fresh feta or herbs. Pair with crisp white wine if desired.

# Cooking tips:

01 -
  • The whole thing comes together in thirty minutes flat, which means you can go from craving this to eating it before you lose motivation.
  • Grilled shrimp gets this smoky char that makes people think you spent all day cooking, when really you barely touched the stove.
  • It's naturally packed with protein and feels fancy enough for guests but casual enough for a Tuesday night alone.
02 -
  • Don't walk away from the grill once the shrimp go on—they cook so fast that two minutes too long and they'll be rubbery and sad. Set a timer if you're the forgetful type.
  • The dressing separates after an hour or so, which is totally normal and fine. Just whisk it again before drizzling, or shake it in a jar.
  • If your shrimp are small, reduce the cooking time to two minutes per side, and if they're absolutely massive, give them an extra minute. You're looking for that moment when they turn from translucent to opaque all the way through.
03 -
  • Pat your shrimp completely dry before marinating—any excess moisture will create steam instead of a nice sear on the grill.
  • Make the dressing in the morning and let the flavors marry together. It gets better as it sits, and you can just drizzle and serve when dinner time hits.
Go back