Print

30-Minute Greek Shrimp Grain Bowls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 291 reviews

This vibrant and flavorful 30 Minute Greek Shrimp Grain Bowl combines succulent shrimp marinated in a zesty blend of lemon, garlic, and Mediterranean spices, paired with fresh sautéed vegetables and fluffy white rice. Topped with a tangy lemon-garlic yogurt sauce and fresh parsley, this bowl is a wholesome, quick-to-prepare meal inspired by Greek cuisine, perfect for a nutritious lunch or dinner.

Ingredients

Shrimp Marinade and Vegetables

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

Grains

  • 1 cup long-grain white rice, rinsed (substitute 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

Optional Additions

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

Instructions

  1. Marinate the Shrimp: In a medium bowl, combine 1/4 cup plus 1 tablespoon of extra-virgin olive oil, 2 tablespoons lemon juice, minced garlic, paprika, dried oregano, kosher salt, black pepper, and chopped parsley. Add the peeled and deveined shrimp and toss to evenly coat. Let the shrimp marinate while you prepare other ingredients.
  2. Cook the Rice: Rinse the long-grain white rice under cold water until water runs clear. In a pot, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15-18 minutes until rice is tender and water is absorbed. Remove from heat and fluff with a fork.
  3. Sauté the Vegetables: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced zucchinis and bell peppers. Sauté for about 5-7 minutes, stirring occasionally, until vegetables are tender but retain some bite. Remove from skillet and set aside.
  4. Cook the Shrimp: In the same skillet, add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side, or until shrimp are opaque and cooked through. Be careful not to overcook them.
  5. Prepare Lemon-Garlic Yogurt Sauce: In a small bowl, combine Greek yogurt, grated garlic, and 1 tablespoon lemon juice. Mix well and set aside.
  6. Assemble the Grain Bowls: Divide cooked rice among bowls. Top each with sautéed vegetables and cooked shrimp. Drizzle with the lemon-garlic yogurt sauce. Garnish with extra fresh parsley and optional toppings like sliced olives, capers, avocado, feta, or a dollop of hummus as desired.
  7. Serve Immediately: Enjoy these vibrant Greek shrimp grain bowls warm for a healthy and satisfying meal.

Notes

  • You can substitute the rice with farro or quinoa for a different texture and added nutrition.
  • For a spicier kick, add a pinch of crushed red pepper flakes to the shrimp marinade.
  • Make sure not to overcook the shrimp to keep them tender and juicy.
  • The lemon-garlic yogurt sauce can be prepared ahead of time and refrigerated for up to 2 days.
  • Optional toppings like feta and avocado add creaminess and extra flavor to the bowl.
  • Leftover cooked shrimp and vegetables can be refrigerated for up to 2 days and reheated gently.

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