Greek Shrimp Bowl (Printable)

Grilled shrimp meets fresh Mediterranean vegetables in this vibrant bowl, topped with feta and a bright lemon dressing.

# What You'll Need:

→ Shrimp Marinade

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 Base

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

→ 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 shrimp 2 to 3 minutes per side until opaque and lightly charred. Transfer to a plate.
03 - Combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and mixed greens in a large bowl.
04 - Whisk together extra virgin olive oil, fresh lemon juice, dried oregano, honey, salt, and pepper in a small bowl until emulsified.
05 - Pour half the dressing over the salad and toss gently to coat evenly.
06 - Divide dressed salad among four bowls. Top each portion with grilled shrimp and drizzle with remaining dressing. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, which means you can go from craving Mediterranean food to eating it before your mood changes.
  • The shrimp gets charred and tender while the cold salad underneath stays crisp and refreshing, creating this beautiful temperature contrast that just works.
  • Every bite has a different texture and flavor—creamy feta, briny olives, juicy tomatoes, and that bright lemon finish that makes you want to keep eating.
02 -
  • Pat your shrimp completely dry before they hit the pan or grill—any moisture on their surface will steam them instead of searing them, and you'll lose that caramelized crust that makes them taste incredible.
  • Don't dress the entire salad until you're ready to eat it, because the tomatoes will release water and everything becomes soggy and sad within minutes of sitting.
  • Cook the shrimp just until they turn opaque—the moment you see that color change all the way through, they're done, because one minute too long and they'll be tough and chewy and no amount of dressing will save them.
03 -
  • Make the dressing and prepare all your vegetables ahead of time, then just grill the shrimp and assemble everything when you're ready to eat—this way the salad stays crisp and you avoid the common trap of everything getting soggy.
  • If you're cooking for more than four people, double the shrimp and dressing but keep the salad ratios the same, because the greens and vegetables go a long way and you want the shrimp to feel like the star of the show.
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