Greek Shrimp Grain 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.
Why You’ll Love these Greek Shrimp Grain Bowls
These bowls feature marinated shrimp, veggies, whole grains, and a light, lemony yogurt. 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.
Recipe Ingredients and Substitutions:
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.
- 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/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 garlic-y lemon yogurt, which is a simple mix of Greek yogurt, lemon juice, garlic, and salt.
- 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.
These Greek Shrimp Bowls come together in roughly 30 minutes (depending on which grain you use). Here’s how to make them:
Step 1: Marinate the Shrimp and Veggies
Combine the olive oil, lemon juice, garlic, smoked paprika, oregano, salt and pepper in a bowl, and stir with a whisk. Next, place the shrimp and veggies in two separate bowls, and divide the marinade between each one. Toss to combine, and let sit at room temperature for 5 to 10 minutes.
Step 2: Cook the Grains
Cook the farro or rice in vegetable (or chicken) broth until tender. For farro, this will take up to 30 minutes. However white rice should only need about 15 minutes.
Step 3: Cook the Shrimp and Veggies
Heat a large skillet over medium-high, and grease with little cooking spray or olive oil. Next, add the shrimp and cook for about 2 minutes per side, or until opaque. Once cooked, transfer the shrimp to a plate, and add the veggies to the pan. Cook the veggies until tender, about 8 minutes.
Step 4: Prepare the Lemon-Garlic Yogurt
In a small bowl, combine the yogurt, lemon juice, garlic, and salt, and stir well.
Step 5: Assemble the Grain Bowls
Start by dividing the farro or 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!
FAQs and How to Best Make this Recipe
What’s the Best Shrimp to Buy?
This may be surprising, but most of the time, frozen shrimp is best. This is because most of the shrimp behind the fish counter was 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.
Are Grain Bowls Healthy?
These bowls offer over 30 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. Which is why this recipe calls for different colors of bell peppers, tomatoes, and zucchini.
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. To reheat, transfer to a microwave-safe bowl or plate, and reheat in 45-second intervals, stirring in between, until warm.These bowls are weeknight-fast and make wonderful leftovers the next day. And considering I’ve enjoyed these bowls for lunch the past two days, I can say that with confidence!
More Healthy Grain Bowl Recipes
30 Minute Greek Shrimp Bowls
- Large skillet
- Mixing bowls
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp. smoked paprika
- 1 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
- 2 bell peppers (color of choice), sliced into 1x1" pieces
- 1 cup dry farro or white rice
- 2 cups vegetable or chicken broth
- Optional garnishes: fresh herbs, cherry tomatoes, sliced green olives or capers
- 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
- 1/4 tsp. kosher salt
- In a small bowl, combine first seven ingredients (olive oil through black pepper); stir with a whisk. Place shrimp and vegetables in two separate bowls, and divide marinade evenly into each one; toss to coat. Let stand 5 to 10 minutes.
- Meanwhile, combine farro or rice in a saucepan with broth. Bring to a boil, reduce heat to low, and gently simmer, covered, until grains are tender and most liquid is absorbed. (This will take about 15 minutes for white rice, and up to 30 minutes for farro.)
- Meanwhile, heat a large skillet coated in cooking spray (or lightly greased with oil) over medium-high. Once hot, add shrimp and cook 2 minutes per side, or until opaque. Transfer to a plate. (If your skillet isn't large enough to fit all shrimp in a single layer, cook in two batches.) Next, add vegetables to the same skillet and cook until tender, about 8 minutes.
- Prepare Lemon-Garlic Yogurt by combining yogurt, garlic, lemon juice, and salt in a small bowl. Stir in 1 to 2 Tbsp. water to thin out to desired consistency.
- Assemble bowls by dividing farro or rice evenly into each of 4 bowls. Scatter shrimp and vegetables overtop, and finish with a dollop of Lemon-Garlic Yogurt. If desired, garnish with sliced cherry tomatoes, olives, or fresh herbs. Finish with a drizzle of olive oil.