These Greek shrimp grain bowls are a fresh, flavorful meal that comes together quickly with simple Mediterranean-inspired ingredients. Juicy shrimp, tender vegetables, fluffy grains, and a creamy lemon-garlic yogurt sauce make this dish ideal for busy weeknights or healthy meal prep.
Why You’ll Love This Recipe
This recipe delivers bold flavor with minimal effort. A single lemony herb marinade seasons both the shrimp and vegetables, creating layers of taste without extra steps. The bowls are colorful, balanced, and satisfying while still feeling light. They are also highly adaptable, allowing you to swap grains, vegetables, or proteins based on what you have available.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the shrimp and vegetables
1/4 cup extra-virgin olive oil
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh parsley, plus more for garnish
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound raw shrimp, peeled and deveined
2 small zucchinis, sliced into coins or half-moons
2 bell peppers, sliced into 1-inch pieces
For the grain base
1 cup long-grain white rice
1 1/2 cups water
Pinch of salt
For the lemon-garlic yogurt
1/2 cup plain whole-milk Greek yogurt
1 garlic clove, finely grated
1 tablespoon fresh lemon juice
Pinch of salt
In a medium bowl or jar, whisk together the olive oil, lemon juice, parsley, garlic, paprika, oregano, salt, and black pepper until fully combined.
Place the shrimp in one bowl and the sliced vegetables in another. Divide the marinade evenly between the two bowls and toss to coat. Let sit at room temperature while preparing the remaining ingredients.
Rinse the rice thoroughly under cold water. Combine the rice, water, and a pinch of salt in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 to 18 minutes until the water is absorbed. Remove from heat and let sit, covered, for 10 minutes, then fluff with a fork.
In a small bowl, mix the Greek yogurt, grated garlic, lemon juice, and a pinch of salt until smooth. Set aside.
Heat a large skillet over medium heat. Add the marinated vegetables and cook for 8 to 10 minutes, stirring occasionally, until tender. Transfer them back to their bowl.
In the same skillet, cook the shrimp for about 2 minutes per side, until pink and opaque.
Divide the rice evenly among four bowls. Top with shrimp and vegetables, add a generous spoonful of lemon-garlic yogurt, and finish with optional toppings and fresh parsley.
Use farro, quinoa, or brown rice instead of white rice for a different texture and nutrition profile.
Swap zucchini and bell peppers for mushrooms, onions, or summer squash.
Add 1/2 teaspoon chili flakes to the marinade for extra heat.
Replace shrimp with boneless chicken breast, chicken thighs, or marinated tofu.
For a dairy-free option, skip the yogurt sauce and add hummus instead.
Storage/Reheating
Store leftovers in airtight containers with the grains on the bottom and shrimp and vegetables on top. Keep the yogurt sauce separate. The bowls will keep well in the refrigerator for up to 3 days.
To reheat, warm the grains, shrimp, and vegetables in the microwave in 45-second intervals until heated through. Add the yogurt sauce after reheating.
FAQs
What type of shrimp is best for this recipe?
Medium to large shrimp that are peeled and deveined cook quickly and evenly.
Can I make this recipe ahead of time?
Yes, these bowls are ideal for meal prep and store well for several days.
Can I use frozen shrimp?
Yes, just thaw them completely and pat them dry before marinating.
Is this recipe healthy?
Yes, it offers a balance of protein, whole grains, and vegetables.
Can I grill the shrimp and vegetables?
Yes, grilling adds a delicious smoky flavor and works very well.
How do I avoid overcooking shrimp?
Cook shrimp just until they turn pink and opaque, about 2 minutes per side.
Can I double the recipe?
Yes, simply double all ingredients and cook in batches if needed.
What other sauces work well?
Tahini sauce or a light lemon vinaigrette are great alternatives.
Can this recipe be made spicy?
Yes, adding chili flakes or extra paprika increases the heat.
Can I serve these bowls cold?
Yes, they are delicious warm, at room temperature, or chilled.
Conclusion
These 30 minute Greek shrimp grain bowls are a simple, flavorful solution for quick dinners or healthy meal prep. With juicy shrimp, vibrant vegetables, and a creamy lemon-garlic yogurt sauce, this dish delivers satisfying Mediterranean flavor in every bite while remaining easy and flexible for everyday cooking.
These 30-minute Greek shrimp grain bowls feature juicy shrimp, tender vegetables, fluffy rice, and a creamy lemon-garlic yogurt sauce. A quick and fresh Mediterranean-inspired meal perfect for weeknights or meal prep.
Author:Sophia
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Greek
Diet:Low Fat
Ingredients
1/4 cup extra-virgin olive oil
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh parsley, plus more for garnish
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound raw shrimp, peeled and deveined
2 small zucchinis, sliced into coins or half-moons
In a medium bowl or jar, whisk together olive oil, lemon juice, parsley, garlic, paprika, oregano, salt, and black pepper until combined.
Place shrimp in one bowl and sliced vegetables in another. Divide the marinade between the two bowls and toss to coat. Let sit at room temperature.
Rinse rice under cold water. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until water is absorbed. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
In a small bowl, mix yogurt, grated garlic, lemon juice, and a pinch of salt until smooth. Set aside.
Heat a large skillet over medium heat. Add marinated vegetables and cook for 8–10 minutes until tender. Transfer to a bowl.
In the same skillet, cook shrimp for about 2 minutes per side until pink and opaque.
Divide rice among four bowls. Top with shrimp and vegetables. Add a spoonful of yogurt sauce and garnish with optional toppings and parsley.
Notes
Use farro, quinoa, or brown rice instead of white rice for more fiber and nutrition.
Swap vegetables for mushrooms, onions, or summer squash as desired.
Add chili flakes for extra spice.
Replace shrimp with chicken or tofu for variation.
For dairy-free, use hummus instead of yogurt sauce.
