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Greek Shrimp Bowls with zucchini, peppers, and lemon-garlic yogurt come together in just 30 minutes. These healthy grain bowls are perfect for meal prep or easy weeknight dinners.
Table of Contents
Why You’ll Love these Greek Shrimp Bowls
These bowls are bursting with beautiful color and endless flavor. A lemon, herb, garlic, and olive oil mixture doubles as a marinade for the shrimp and veggies. This is a simple mix of olive oil, fresh garlic, herbs, and bold spices such as smoked paprika.
They encourage mixing of ingredients to build layers of texture and flavor, proving that a great meal is really the sum of its parts.
Plus, they’re super versatile and encourage the use of what you have on hand. If you don’t have zucchini, use mushrooms. Or, if you don’t have bell peppers, use poblanos or onions.
Either way, you’ll be enjoying a flavorful meal that will likely become a regular in your rotation.
And if you love Mediterranean-inspired shrimp recipes, also check out my Greek Shrimp Skewers, Harissa Shrimp and Orzo, and Shrimp Scampi Spaghetti Squash.
The Ingredients:
- Shrimp: This quick-cooking protein is a blank canvas for flavor. However if you don’t eat shrimp, you can swap it for chicken or tofu.
- Veggies: I love using a mix of zucchini and bell peppers, however you can use whatever you like or have on hand. For example, mushrooms, onions, or summer squash.
- Grains: The recipe suggests either farro or rice, which reheat best. Quinoa is also a good option, which will further amp up the protein.
- Yogurt: These bowls get topped with a garlicy lemon yogurt, which is a simple mix of Greek yogurt, lemon juice, and garlic.
- Spices: Smoked paprika and dried oregano add bold dimension and flavor to the shrimp and veggies.
- Garlic: Fresh is preferred, however granulated garlic will do in a pinch!
- Lemon juice: This gives the bowls a fresh lift with bright flavor and acidity.
- Garnishes: I love adding a briny topping like capers or olives, plus some fresh herbs. You can also add tomatoes, a dollop of hummus, or sprinkle of feta cheese.
Step-by-Step Instructions
These Greek Shrimp Bowls come together in roughly 30 minutes (depending on which grain you use). Here’s how to make them:
Step 1: Prepare Marinade
Combine olive oil, parsley, lemon juice, garlic, paprika, oregano, salt and pepper in a bowl or glass jar; stir with a whisk.
Step 2: Toss with Veggies and Shrimp
Place the shrimp and vegetables in two separate bowls, and divide the marinade evenly between each one.
Toss to combine, and let sit at room temperature while you prepare remainder of recipe.
Step 3: Cook Rice in a small saucepan until tender. Set aside, covered, and allow rice to gently steam.
Step 4: Prepare Lemon-Garlic Yogurt by combining yogurt, lemon juice, and garlic; stir well.
Step 5: Cook Veggies in a large skillet until tender, about 8 minutes. Transfer back to the same bowl.
Step 6: Cook Shrimp until opaque, about 2 minutes per side.
Step 7: Assemble bowls by dividing rice evenly between four bowls. Next, scatter the shrimp and vegetables over the grains, and finish with a dollop of Lemon-Garlic yogurt. Lastly, add your garnishes and dive in!
Recipe Variations
- Use Different Veggies. In addition to (or in place of) the bell peppers and zucchini, try red onion, mushrooms, summer squash, or fennel.
- Add Spice. For a kick of heat, add 1/2 tsp chili flakes to the marinade.
- Use a Different Protein. This recipe also works great with chicken (boneless, skinless breasts or thighs).
- Make Dairy Free. In place of the lemon-garlic yogurt, add a dollop of hummus to the Greek shrimp bowls instead. (This adds a lovely creamy element without the dairy!)
Recipe FAQs
This may be surprising, but most of the time, frozen shrimp is best. (The shrimp behind the fish counter is often previously frozen anyway!) So, unless you’re cooking it that night, buy frozen and thaw when you need it. Also, be sure to buy peeled and deveined, which will save you prep time.
In terms of wild vs. farm-raised, wild are harder to come by, though do have a sharper flavor. If the shrimp are farm-raised, just make sure they’re raised sustainably.
These bowls offer 23 grams of protein per serving. Plus, they’re brimming with good-for-you nutrients like fiber, vitamin C, and phytochemicals. The key is to add as many colors of veggies as possible, which ensure a variety of nutrients.
If zucchini is out of season, feel free to sub it for mushrooms or extra bell peppers. You can also add slices of avocado for a creamy, fiber-rich finisher.
How to Store and Reheat:
These Greek Shrimp Bowls last up to 3 days refrigerated, however are best on day 1 or 2.
- To Store: place in an airtight container with the grains on the bottom. Store lemon-garlic yogurt sauce separately.
- To Reheat: transfer to a microwave-safe bowl or plate, and reheat in 45-second intervals, stirring in between, until warm. Add yogurt after rewarming.
More Healthy Shrimp Recipes
Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce
Creamy Garlic-Paprika Shrimp Skillet
One Skillet Lemon Pepper Shrimp and Orzo
Honey-Gochujang Shrimp Bowls
If you give these Greek Shrimp Bowls a try, be sure to snap a pic and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
30 Minute Greek Shrimp Bowls
Equipment
- Large skillet
- Saucepan
- Mixing bowls
Ingredients
- 1/4 cup plus 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. finely chopped fresh parsley, plus more for garnish
- 2 cloves garlic, minced
- 1 1/2 tsp. paprika
- 1 1/2 tsp. dried oregano
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 lb. raw peeled and deveined shrimp
- 2 small zucchinis, sliced into coins or half moons
- 2 bell peppers (I use red and orange), sliced into 1×1" pieces
- 1 cup long-grain white rice, rinsed (sub farro or quinoa)
- Optional additions: sliced green olives, capers, avocado, feta, and/or hummus
Lemon-Garlic Yogurt
- 1/2 cup plain whole-milk Greek yogurt
- 1 garlic clove, grated (I use a microplane) sub 1 tsp. granulated garlic
- 1 Tbsp. lemon juice
Instructions
- In a small bowl or glass jar, combine first eight ingredients (olive oil through black pepper); stir with a whisk.1/4 cup plus 1 Tbsp. extra-virgin olive oil, 2 Tbsp. fresh lemon juice, 2 Tbsp. finely chopped fresh parsley, plus more for garnish, 2 cloves garlic, minced, 1 1/2 tsp. paprika, 1 1/2 tsp. dried oregano, 3/4 tsp. kosher salt, 1/2 tsp. black pepper
- Place shrimp and vegetables in two separate bowls, and divide marinade evenly into each one (I like to reserve about 1 Tablespoon to drizzle on the bowls for garnish, however totally optional!); toss to coat. Let stand 10 minutes.1 lb. raw peeled and deveined shrimp, 2 small zucchinis, sliced into coins or half moons, 2 bell peppers (I use red and orange), sliced into 1×1" pieces
- Meanwhile, combine rice, 1 1/2 cups water, and a generous pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, and gently simmer, covered, until grains are tender and liquid is absorbed, about 15 to 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.1 cup long-grain white rice, rinsed
- Meanwhile, prepare Lemon-Garlic Yogurt by combining yogurt, garlic, lemon juice, and a pinch of salt in a medium bowl.1/2 cup plain whole-milk Greek yogurt, 1 garlic clove, grated (I use a microplane), 1 Tbsp. lemon juice
- Heat a large skillet over medium. Add vegetables and cook until tender, about 8 to 10 minutes. Transfer back to the same bowl.Add shrimp to pan and cook 2 minutes per side, or until opaque.
- Assemble bowls by dividing rice evenly into 4 bowls. Scatter shrimp and vegetables overtop, and add a generous dollop of Lemon-Garlic Yogurt. Finish with extra chopped fresh parsley and garnishes of choice.Optional additions: sliced green olives, capers, avocado, feta, and/or hummus
Notes
- To Store: place in an airtight container with the grains on the bottom. Store lemon-garlic yogurt sauce separately.
- To Reheat: transfer to a microwave-safe bowl or plate, and reheat in 45-second intervals, stirring in between, until warm. Add yogurt after rewarming.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This recipe was actually better the next day! It wa good, but when I left it sit in the fridge for next days lunch it was much better! Deff will be making again
Yum! I can’t eat shellfish, so subbed in chicken and ended up baking the veggies and chicken and adding red onion. Great for lunches!