Greek Shrimp Bowl Mediterranean (Printable)

Grilled shrimp with fresh vegetables, feta, and lemon dressing in a Mediterranean-style bowl.

# What You Need:

→ Shrimp

01 - 1 lb 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

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 feta cheese, crumbled
13 - 2 cups mixed greens

→ 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

# Directions:

01 - Combine shrimp, olive oil, minced garlic, dried oregano, salt, pepper, and lemon juice in a bowl. Allow to marinate for 10 to 15 minutes.
02 - Preheat grill or grill pan to medium-high heat. Grill marinated shrimp for 2 to 3 minutes per side until opaque and lightly charred. Transfer to serving plate.
03 - In a large bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and mixed greens.
04 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, dried oregano, honey, salt, and pepper until emulsified.
05 - Pour half the dressing over salad mixture and toss gently to combine all ingredients evenly.
06 - Divide dressed salad among four serving bowls. Top each bowl with grilled shrimp. Drizzle with remaining dressing and serve immediately.

# Expert Suggestions:

01 -
  • The shrimp gets seasoned and grilled in under fifteen minutes, so you're not stuck in the kitchen while everyone's waiting.
  • Every bite balances salty feta, briny olives, and bright lemon—there's no dull moment on your plate.
  • It comes together with ingredients you probably already have, making it perfect for those nights when you need dinner that doesn't feel thrown together.
02 -
  • Don't skip patting the shrimp dry before grilling—any moisture prevents charring and makes them stick to the grill, which I learned the embarrassing way at a dinner party.
  • The dressing will taste bright and lemony on its own, but once it hits the bowl with salty feta and olives, it mellows into something perfect, so trust the recipe even if it seems bold at first.
03 -
  • Make the dressing a few hours ahead and let the flavors meld, but assemble the salad and grill the shrimp right before eating to keep everything fresh and at the right temperature.
  • If you're cooking for a crowd, you can prep all your vegetables the night before and store them in separate containers, then grill the shrimp and toss everything together when guests arrive.
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