Greek Shrimp Bowl Mediterranean Style (Print Version)

Grilled shrimp with feta, cucumber, tomatoes, olives, and lemon dressing over fresh greens.

# What You'll Need:

→ Shrimp Marinade

01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 1 garlic clove, minced
04 - 1 teaspoon dried oregano
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - Juice of ½ lemon

→ Salad Components

08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - ½ small red onion, thinly sliced
11 - ⅓ cup pitted Kalamata olives, halved
12 - ½ cup crumbled feta cheese
13 - 2 cups mixed greens (optional)

→ Lemon Olive Oil Dressing

14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons fresh lemon juice
16 - 1 teaspoon dried oregano
17 - ½ teaspoon honey
18 - Salt and pepper to taste

# How To Make It:

01 - Combine shrimp, olive oil, minced garlic, dried oregano, salt, pepper, and lemon juice in a bowl. Marinate for 10–15 minutes.
02 - Preheat grill or grill pan to medium-high heat. Grill shrimp 2–3 minutes per side until opaque with light charring. Remove from heat.
03 - Combine cherry tomatoes, cucumber, red onion, olives, feta cheese, and mixed greens (if using) in a large bowl.
04 - Whisk together extra virgin olive oil, fresh lemon juice, dried oregano, honey, salt, and pepper in a small bowl.
05 - Drizzle half the dressing over the salad base and toss gently to combine.
06 - Divide dressed salad among four bowls. Top each portion with grilled shrimp and drizzle with remaining dressing.
07 - Serve immediately with optional garnish of extra feta cheese or fresh herbs.

# Expert Tips:

01 -
  • It's ready faster than you can set the table, making it perfect for those nights when you're hungry now.
  • The combination of cool, crisp vegetables with hot, charred shrimp creates this perfect temperature contrast that feels almost luxurious.
  • Feta and olives do most of the seasoning work, so you're not stressing over balancing flavors.
02 -
  • Don't overcook the shrimp even for a second longer than needed, because they go from tender to rubbery in that blink between perfect and disappointing.
  • The cold salad against hot shrimp is the entire point, so assemble right before eating instead of letting it sit and lose that temperature contrast that makes your mouth happy.
03 -
  • Pat your shrimp completely dry before marinating so they'll grill instead of steam, and you'll get those beautiful caramelized edges you're after.
  • Make the dressing first and taste it before you plate anything, because lemon juice can vary so much that you might need to adjust the balance by half a tablespoon either way.
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