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Greek Shrimp Bowls
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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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Grain Bowl
Cuisine: Mediterranean
Diet: Gluten Free
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 1x1" 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 1x1" 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