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Greek Shrimp Bowls with Lemon Garlic Yogurt

These Greek Shrimp Bowls are packed with juicy seasoned shrimp, fluffy rice, crisp vegetables, feta cheese, Kalamata olives, and a creamy lemon garlic yogurt sauce. They're fresh, flavorful, protein-rich, and perfect for easy meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 People
Course: Lunch, Main Course
Cuisine: Greek-Inspired, Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1½ pounds large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
For the Lemon Garlic Yogurt
  • 1 cup plain Greek yogurt
  • 1 garlic clove finely grated
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh dill or parsley chopped
  • ¼ teaspoon kosher salt
  • 2 –3 tablespoons water
For the Bowls
  • 3 cups cooked white or brown rice
  • 1 cup diced cucumber
  • 1 cup cherry tomatoes halved
  • ½ cup thinly sliced red onion
  • ½ cup crumbled feta cheese
  • ½ cup pitted Kalamata olives
  • ¼ cup fresh parsley chopped
  • Lemon wedges for serving

Method
 

  1. Add Greek yogurt, grated garlic, lemon juice, lemon zest, olive oil, herbs, and salt to a small bowl. Stir until smooth.
  2. Add water 1 tablespoon at a time until the yogurt sauce reaches a creamy, drizzleable consistency. Refrigerate until ready to serve.
  3. Pat the shrimp dry with paper towels. Add shrimp to a bowl with olive oil, garlic, oregano, smoked paprika, cumin, salt, pepper, lemon juice, and lemon zest. Toss to coat.
  4. Heat a large skillet over medium-high heat. Add the shrimp in a single layer.
  5. Cook for 2–3 minutes per side, or until the shrimp are pink, opaque, and reach 145°F internally.
  6. Remove the shrimp from the skillet immediately to prevent overcooking.
  7. Divide the cooked rice between 4 bowls or meal-prep containers.
  8. Add the cooked shrimp, cucumber, tomatoes, red onion, feta, and Kalamata olives.
  9. Drizzle with the lemon garlic yogurt sauce and garnish with fresh parsley.

Notes

Pat the shrimp dry before seasoning for better browning.
Don't overcrowd the skillet; cook in batches if necessary.
Fresh lemon juice and zest give the yogurt sauce its brightest flavor.
Keep the yogurt sauce separate when preparing the bowls for meal prep.
Shrimp are done when they reach 145°F internally.
Avoid overcooking the shrimp, as they can quickly become tough and rubbery.