30 Minute Greek Shrimp Grain Bowls

4.99 from 53 votes
Jump to RecipePrint

This post may contain affiliate links. Please read our disclosure policy.

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.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Shrimp and vegetables with rice on a plate.

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.

Sautéed shrimp on a plate.

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.
Shrimp, peppers, and rice in a yellow bowl.

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: 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

Marinated shrimp and veggies in 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:

Zucchini and grilled Greek shrimp in a bowl topped with yogurt.

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!

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

More Healthy Grain Bowl Recipes

Teriyaki Cauliflower Power Bowls

Roasted Veggie Quinoa Bowls

Vegan Chipotle Bowls

4.99 from 53 votes

30 Minute Greek Shrimp Bowls

Greek shrimp bowls with zucchini, peppers, and grains topped with Lemon-Garlic Yogurt. A 30-minute meal perfect for meal prep or healthy weeknight dinners.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

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 tsp. 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 or half moons
  • 2 bell peppers (color of choice), sliced into 1×1" pieces
  • 1 cup long-grain white rice, rinsed (sub farro or quinoa)

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
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • In a small bowl or glass jar, combine first eight ingredients (oil through black pepper); stir with a whisk. 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.
  • 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.
  • Meanwhile, heat a large, lightly oiled skillet over medium. 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 a pinch of salt in a medium bowl.
  • Assemble bowls by dividing rice evenly into 4 bowls. Scatter shrimp and vegetables overtop, and finish with a dollop of Lemon-Garlic Yogurt. Finish with a drizzle of olive oil and extra chopped fresh parsley.
If you love this recipe, please leave a star rating and review below!
28K Shares

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




54 Comments

  1. Lindsay Roberts says:

    5 stars
    Another Knock out, Jamie!!

    1. Jamie Vespa says:

      Woohoo! So happy you enjoyed it!

  2. Catherine Harper says:

    5 stars
    Do you think you could make this in air fryer?! Looks delicious, can’t wait to try!

    1. Jamie Vespa says:

      Hi there, I imagine you can, but I haven’t tried it myself!

    2. JenZo says:

      5 stars
      Another winner! Came together quickly, and easily. Don’t skip the yogurt sauce.

      1. Jamie Vespa says:

        So happy you enjoy this one, my friend! Thank you for leaving a review!

  3. Kristin says:

    5 stars
    This was delicious! Doubled the recipe and made with farro. Added some feta to the bowls. So good-definitely a recipe that could be served to guests!

  4. Cathy says:

    5 stars
    This dish was amazing!!! Had the best flavor! We loved it! Thank you for sharing!