Greek Shrimp Mediterranean Bowl
A bright, easy Mediterranean bowl with lemon-garlic shrimp, fluffy couscous, fresh veggies and creamy tzatziki. Ready in about 25 minutes.
Ingredients
Shrimp & Marinade
- 1 lb large shrimp peeled and deveined (12–16 shrimp)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Pinch red pepper flakes optional
Bowl Base
- 1 cup couscous or quinoa/rice
- 1 ¼ cups water or broth
- 1 tbsp olive oil for finishing
Veggies & Toppings
- 1 cup cherry tomatoes halved
- 1 cucumber diced (or 1/2 English cucumber)
- ⅓ cup red onion thinly sliced
- ½ cup kalamata olives pitted and halved
- ¼ cup crumbled feta
- Lemon wedges and chopped parsley for garnish
Tzatziki
- ½ cup Greek yogurt
- ¼ cup grated cucumber excess liquid squeezed out
- 1 tbsp lemon juice
- 1 garlic clove minced
- 1 tbsp chopped dill or mint
- Salt and pepper to taste
Instructions
- Mix olive oil, lemon juice, garlic, oregano, salt, pepper and red pepper flakes. Toss shrimp to coat and let rest 10–15 minutes.
- Bring water or broth to a boil, stir in couscous, cover and remove from heat. Let sit 5–7 minutes, then fluff and drizzle with olive oil.
- Combine Greek yogurt, grated cucumber, lemon juice, minced garlic, dill, salt and pepper. Chill until ready to serve.
- Heat a skillet over medium-high heat with a splash of oil. Cook shrimp 1.5–2 minutes per side until pink and slightly charred. Don’t overcook.
- Divide couscous into bowls, top with shrimp, tomatoes, cucumber, red onion, olives and feta. Drizzle tzatziki, finish with parsley and lemon wedges.
Notes
- Make components ahead for fast assembly; store shrimp and tzatziki separately for up to 2 days.
- Swap grains or proteins to suit dietary needs.
- Squeeze excess liquid from grated cucumber to keep tzatziki thick.
Nutrition
Calories: 520kcalCarbohydrates: 45gProtein: 34gFat: 20gSaturated Fat: 5gSodium: 780mgSugar: 6g
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