30 Minute Greek Shrimp Grain Bowls Recipe
These 30 Minute Greek Shrimp Grain Bowls are a vibrant and healthy meal featuring tender shrimp seasoned with paprika and oregano, sautéed alongside fresh zucchini and bell peppers. Served over fluffy white rice and topped with a tangy lemon-garlic yogurt sauce, they offer a balanced combination of flavors and textures perfect for a quick weeknight dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Ingredients
For the Shrimp 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
- 1 cup long-grain white rice, rinsed (substitute farro or quinoa if desired)
For the Lemon-Garlic Yogurt Sauce
- 1/2 cup plain whole-milk Greek yogurt
- 1 garlic clove, grated (or substitute 1 tsp. granulated garlic)
- 1 Tbsp. lemon juice
- Optional additions: sliced green olives, capers, avocado, feta, and/or hummus
Instructions
- Prepare the marinade: In a bowl, whisk together 1/4 cup olive oil, lemon juice, chopped parsley, minced garlic, paprika, oregano, kosher salt, and black pepper to create a flavorful marinade.
- Marinate the shrimp: Add the peeled and deveined shrimp to the marinade, toss them to coat well, and let them sit for about 10 minutes to absorb the flavors while you prepare other ingredients.
- Cook the rice: Rinse the long-grain white rice thoroughly under cold water to remove excess starch. Cook according to package instructions until tender and fluffy, then set aside.
- Sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced zucchinis and bell peppers, cooking until they are tender but still crisp, about 5-7 minutes. Remove from skillet and set aside.
- Cook the shrimp: In the same skillet, add the marinated shrimp along with the marinade. Cook over medium-high heat until shrimp are pink and opaque, about 2-3 minutes per side.
- Make the lemon-garlic yogurt sauce: In a small bowl, combine the Greek yogurt, grated garlic, and lemon juice. Stir well and refrigerate until ready to serve.
- Assemble the bowls: Divide the cooked rice among bowls. Top with sautéed vegetables and cooked shrimp. Drizzle or dollop the lemon-garlic yogurt sauce over the top. Garnish with additional fresh parsley and optional toppings like sliced olives, capers, avocado, feta, or hummus as desired.
Notes
- Substitute farro or quinoa for white rice to add more fiber and texture to the bowls.
- For a spicier kick, add a pinch of red pepper flakes to the shrimp marinade.
- Make ahead: Cook rice and prepare shrimp marinade in advance to save time during cooking.
- Use low-fat Greek yogurt if you prefer a lighter sauce.
- These bowls are great for meal prep and keep well in the refrigerator for up to 3 days.
