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30 Minute Greek Shrimp Bowls Recipe

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These 30 Minute Greek Shrimp Bowls offer a vibrant and healthy meal featuring marinated shrimp and sautéed vegetables served over fluffy white rice. Enhanced with a tangy lemon-garlic yogurt sauce and fresh herbs, this recipe is a perfect balance of Mediterranean flavors and quick preparation, making it ideal for busy weeknights.

Ingredients

Marinade and Shrimp

  • 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

Vegetables

  • 2 small zucchinis, sliced into coins or half moons
  • 2 bell peppers (red and orange), sliced into 1x1" pieces

Grain

  • 1 cup long-grain white rice, rinsed (substitute with farro or quinoa if desired)

Lemon-Garlic Yogurt Sauce

  • 1/2 cup plain whole-milk Greek yogurt
  • 1 garlic clove, grated (or 1 tsp. granulated garlic)
  • 1 Tbsp. lemon juice
  • Pinch of salt

Optional Garnishes

  • Sliced green olives
  • Capers
  • Avocado
  • Feta cheese
  • Hummus

Instructions

  1. Prepare the marinade: In a small bowl or glass jar, whisk together the extra-virgin olive oil, fresh lemon juice, chopped parsley, minced garlic, paprika, dried oregano, kosher salt, and black pepper until fully combined.
  2. Marinate shrimp and vegetables: Place the shrimp and vegetables in two separate bowls. Divide the marinade evenly between both bowls and toss gently to coat. Reserve about 1 tablespoon of marinade for later use. Let the shrimp and vegetables sit for 10 minutes to absorb the flavors.
  3. Cook the rice: In a medium saucepan, combine the rinsed white rice with 1 1/2 cups water and a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer gently until the rice is tender and the liquid is absorbed, about 15 to 18 minutes. Remove from heat and let it stand, covered, for 10 minutes. Fluff with a fork before serving.
  4. Make the lemon-garlic yogurt sauce: In a medium bowl, combine the Greek yogurt, grated garlic, lemon juice, and a pinch of salt. Stir well to combine and set aside.
  5. Sauté the vegetables: Heat a large skillet over medium heat. Add the marinated vegetables and cook until tender and slightly caramelized, about 8 to 10 minutes. Transfer the cooked vegetables back to their bowl.
  6. Cook the shrimp: Using the same skillet, add the marinated shrimp and cook for about 2 minutes on each side, or until the shrimp turn opaque and are cooked through.
  7. Assemble the bowls: Divide the cooked rice evenly among 4 bowls. Top each with the cooked shrimp and sautéed vegetables. Add a generous dollop of the lemon-garlic yogurt sauce on top. Garnish with extra chopped parsley, drizzle with any remaining marinade reserved earlier, and add optional garnishes such as sliced olives, capers, avocado, feta, or hummus as desired.

Notes

  • For a grain variation, farro or quinoa can substitute the white rice for added fiber and a nutty flavor.
  • Letting the shrimp and vegetables marinate for at least 10 minutes enhances the flavor but avoid longer marinating with lemon juice to prevent texture changes in shrimp.
  • The lemon-garlic yogurt sauce can be adjusted to taste by adding more lemon juice or garlic if desired.
  • Use a microplane grater for the garlic to get a fine texture that blends smoothly into the yogurt sauce.
  • Optional garnishes such as feta cheese or hummus bring an extra layer of Mediterranean flair and creaminess to the bowls.

Find it online: https://recipethrive.com/30-minute-greek-shrimp-bowls-recipe/