Description
A bright and quick Mediterranean bowl featuring lemony, garlicky shrimp with fresh veggies, feta, and a herby dressing, perfect for busy weeknights.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil (for marinade) + 1 tbsp olive oil (for cooking)
- 2 tbsp lemon juice
- 2 minced garlic cloves
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup dry quinoa (or 2 cups cooked brown rice)
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber
- 1/2 thinly sliced red onion
- 1/4 cup chopped Kalamata olives
- 1/2 cup crumbled feta
- 1/4 cup chopped parsley
- 3 tbsp olive oil (for dressing)
- 1 tbsp lemon juice (for dressing)
- 1 tsp Dijon mustard
- 1/4 cup plain Greek yogurt (optional)
- Salt and pepper to taste
Instructions
- Marinate the shrimp in 2 tbsp olive oil, 2 tbsp lemon juice, minced garlic, oregano, salt, and pepper for 10–15 minutes.
- Cook 1 cup dry quinoa or 2 cups cooked brown rice according to package directions.
- Heat a heavy skillet over medium-high heat, add 1 tbsp olive oil, and sear the shrimp for 90–120 seconds per side until opaque.
- Assemble bowls with grains, cherry tomatoes, cucumber, red onion, Kalamata olives, feta, parsley, and shrimp.
- Whisk together 3 tbsp olive oil, 1 tbsp lemon juice, Dijon mustard, Greek yogurt (if using), salt, and pepper for the dressing, then drizzle over the bowls.
Notes
Serve warm or at room temperature. Great for meal prep and can be personalized with various toppings.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Quick marinate and pan-sear
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 180mg