Dinner

Mediterranean Shrimp Bowls Recipe

Name: Mediterranean Shrimp Bowls Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; ½ tsp dried oregano; ¼ tsp crushed red pepper; 2 cloves garlic, minced; 2 tbsp lemon juice, divided; 1 tsp lemon zest; ½ lb large shrimp, peeled, deveined, and tails removed; 2 cups cooked white rice; 1 tbsp fresh parsley, chopped (divided); 1 cup tomato cucumber salsa; ¼ cup feta cheese, crumbled (optional)

ByMatteo Rossi October 24, 2025October 24, 2025

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Introduction

This Mediterranean Shrimp Bowl is a vibrant and refreshing meal perfect for a quick lunch or dinner. Featuring succulent shrimp, zesty lemon flavors, and a crisp tomato cucumber salsa, it’s both light and satisfying.

A white bowl is filled with three visible layers: at the bottom, a layer of fluffy white rice; on one side, a pile of cooked shrimp with a light pink-orange color, speckled with small green herbs; on the other side, a colorful mix of cucumber chunks, cherry tomato halves, and small pieces of red onion, all sprinkled with herbs and black pepper. A gold fork rests inside the bowl on the left side, contrasting with the food and the white marbled texture surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
½ tsp dried oregano
¼ tsp crushed red pepper
2 cloves garlic, minced
2 tbsp lemon juice, divided
1 tsp lemon zest
½ lb large shrimp, peeled, deveined, tails removed
2 cups cooked white rice
2 tbsp fresh parsley, chopped
1 cup tomato cucumber salsa (click here for recipe)
¼ cup feta cheese, crumbled (optional topping)

Instructions

Step 1: In a large bowl, combine olive oil, oregano, crushed red pepper, minced garlic, 1 tablespoon lemon juice, lemon zest, and the shrimp. Toss to coat evenly.
Step 2: Heat a large skillet over medium heat. Once hot, add the shrimp and cook for 5-6 minutes, flipping halfway through until shrimp are opaque and cooked through.
Step 3: In a separate large bowl, mix the cooked white rice with the remaining 1 tablespoon lemon juice and 1 tablespoon chopped fresh parsley.
Step 4: Divide the lemon-parsley rice evenly between two bowls.
Step 5: Top each bowl with the cooked shrimp, tomato cucumber salsa, and the remaining chopped parsley.
Step 6: Optionally, sprinkle with crumbled feta cheese for a creamy, tangy finish. Omit for a dairy-free option.

Tips & Variations

For extra flavor, marinate the shrimp for 15 minutes before cooking.
Swap white rice with quinoa or couscous for a different texture and added nutrients.
Add avocado slices or hummus for creaminess and richness.
Use fresh herbs like mint or dill in place of parsley for a different herbaceous note.

Storage

Store leftover shrimp bowls in an airtight container in the refrigerator for up to 2 days. Keep the salsa separate to maintain freshness. Reheat rice and shrimp gently in a skillet or microwave to avoid overcooking the shrimp.

How to Serve

The image shows two white bowls filled with a vibrant shrimp salad on a white marbled surface. Each bowl contains three main layers: the bottom layer is white rice, topped with a middle layer of mixed fresh vegetables including green cucumber chunks, red tomato pieces, and some red onion bits, all mixed with herbs. On top, the third layer features pink cooked shrimp scattered evenly with white crumbly cheese sprinkled all over. A gold spoon is placed inside the closest bowl. The photo is bright and clear, highlighting the fresh colors and textures of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw them completely and pat dry before marinating and cooking to ensure even cooking and better flavor absorption.

Is it okay to prepare this dish ahead of time?

Absolutely. You can cook the shrimp and rice in advance and assemble the bowls when ready. Keep the salsa separate until serving to keep it fresh and crisp.