30 Minute Greek Shrimp Grain Bowls

4.99 from 59 votes
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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.

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Greek shrimp bowls styled in a maroon bowl on a gray surface.

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:

Recipe ingredients arranged in separate bowls on a wooden tray with labels.
  • 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.

Lemon-paprika marinade mixed in a white bowl, and tossed with bell pepper and zucchini in a white bowl.

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.

Marinade tossed with shrimp in a white bowl, and lemony yogurt mixed in a red bowl.

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.

Bell peppers and zucchini being cooked until softened in a skillet, and shrimp being cooked until opaque in the same pan.

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

What is the best shrimp to buy?

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.

Are grain bowls healthy?

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.
Greek Shrimp Bowl styled in a white bowl with a seared lemon wedge on the upper right side.

More Healthy Shrimp Recipes

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!

4.99 from 59 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 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
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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

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.

Nutrition

Serving: 1bowl | Calories: 467kcal | Carbohydrates: 45g | Protein: 23g | Fat: 22g | Saturated Fat: 3.5g | Sodium: 890mg | Fiber: 2.5g | Sugar: 5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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61 Comments

  1. Annie says:

    5 stars
    Made this last night and it was delicious! Added feta cheese as well!

  2. Melissa says:

    5 stars
    So good and easy! I used orzo and just boiled it in water, then baked the veggies with spices on them and did the shrimp in a pan. I also made it dairy free by using plain coconut yogurt for the sauce. Added vegan feta from Trader Joe’s. Loved it!

  3. ValerieW says:

    5 stars
    We enjoyed this dish very much. It was easy to put together since the same marinade is used for both the shrimp and vegetables. I made sauteed the vegetables first in 2 batches and set them in the oven to stay warm while I made the shrimp last. Then I combined the vegetables and the shrimp. Also, I made the farro in an instant pot (2 cups farro/4 cups water/kosher salt to taste) for 13 minutes on high pressure cook.

    1. Jamie Vespa says:

      So glad you enjoyed this one, Valerie! Thank you for coming back and leaving a review!

  4. Laurie Allison says:

    5 stars
    I made this tonight for dinner. My husband and I LOVED IT! It was so good and the sauce was the perfect addition. We will be making it again!

    1. Jamie Vespa says:

      I’m so glad you enjoyed this one, my friend! Thank you for taking the time to leave a rating and review!

    2. candace says:

      5 stars
      Just made this for dinner, and I loved it! Even my husband, who can be really picky, loves it! I topped with cherry tomatoes, capers, and diced green onions. I also made the yogurt sauce way before cooking because I like to let those flavors set longer.

  5. Belinda says:

    5 stars
    Made this tonight for the first time. Family loved it. I used an air fryer to cook the shrimp (6 min on 400 for small shrimp – small, but not the super tiny ones) and cooked the veggies in a frying pan so I could cook both in parallel. I didn’t have zucchini, so I used red and green peppers. I also chopped up cucumber and green olives and set out hummus as additional toppings. Everyone assembled their own bowls. I thought the yogurt sauce and hummus together on the recipe were great, but the yogurt sauce can easily stand on its own as well – love the flavor and so easy.

    1. Jamie Vespa says:

      Hi Belinda – I’m so glad you enjoyed this one! Thank you for taking the time to leave a review! Cheers.

      1. Joanna says:

        5 stars
        Was looking for a recipe to use up the last of some farro. This was delicious! The seasonings were spot on. The dish was healthy without being “…uhhh…healthy.” Definitely going into the rotation.

        1. Suzanne says:

          Made this tonight and it was great. Used farro and green olives, cherry tomatoes and feta for toppings, along with the sauce. Will definitely be making it again. Thank you!

  6. Jessie Georges says:

    4 stars
    This was good, but not great…my Greek husband thought it was a little bland.

  7. Jeanne Talberg says:

    5 stars
    Made this tonite with already cooked shrimp, it turned out very good. I am imagining how much better it would be with raw shrimp marinated?! I think the sauces for this is what pleases my tastebuds the most. I LOVE faro, I am going to checkout your blog for more tasty recipes, thanks

    1. Jamie Vespa says:

      Hi Jeanne – I’m so glad you enjoyed it! Thank you for coming back and leaving a review!

  8. Mary says:

    5 stars
    So delicious! A lot of work, but worth it. I substituted Brussels sprouts and a few mushrooms for the zucchini.

  9. Josie says:

    So easy, so healthy, so satisfying.

  10. Myriam says:

    5 stars
    Every recipe I’ve made from your blog, has turned out so tasty! I used Israeli couscous for our bowls, and we loved every bite. Thank you for sharing your talent with us!