Delicious Mediterranean shrimp are flavored with oregano, lemon juice and garlic in this easy bowl recipe! They're served on top of lemon parsley rice, along with cucumber tomato salad and fresh parsley. The entire meal is healthy, gluten free, under 500 calories and made in just 20 minutes!
Ingredients you'll need
- Extra Virgin Olive Oil
- Dried Oregano
- Crushed Red Pepper Flakes
- Fresh Garlic Cloves
- Fresh Lemons - for both the juice and the zest
- Peeled & Deveined Shrimp - I prefer a larger shrimp, but any size will work. I also prefer tail-off shrimp to make the bowls easier to eat, but you can use tail-on shrimp and remove the tails before or after cooking the shrimp.
- Quick tip! If using a smaller shrimp size, you will want to cut 1-2 minutes off the cooking time, so that they do not overcook.
- Cooked White Rice - if you don't already have cooked white rice on hand, begin preparing the rice before you start making the bowls. Check out this post for how to cook white rice in an Instant Pot, rice cooker or on the stove.
- Note: Cooked quinoa, lemon rice or brown rice can be used instead of the white rice, if you prefer.
- Cucumber Tomato Salad - it only takes 10 minutes to toss together this salad of diced tomatoes, cucumbers and seasoning, and it adds so much fresh flavor these bowls!
- Fresh Parsley
- Feta Cheese - this is an optional topping and should be left off if you want to make the bowls dairy-free.
How to make the shrimp
This stovetop method for making Mediterranean Shrimp is so easy and totally delicious! Just follow these two simple steps to make perfect Mediterranean shrimp in a skillet!
- Toss peeled and deveined shrimp with olive oil, oregano, red pepper flakes, minced garlic, lemon juice and lemon zest.
- Add the shrimp to a large skillet on the stove over medium heat. Cook the shrimp for 5-6 minutes, or until they begin to turn pink, flipping halfway through.
Seriously, it's that easy!
How to make the bowls vegan
- Replace the shrimp with roasted chickpeas. Toss a 15 oz can of chickpeas (drained and rinsed) with the olive oil, oregano, crushed red pepper, garlic, lemon juice and lemon zest, just like you would the shrimp. Instead of cooking the chickpeas on the stove, you'll want to roast them in the oven. Once the chickpeas are tossed with the oil and seasonings, spread them out evenly on a foil-lined baking sheet and place them in a 400°F oven for 20 minutes.
- Omit the optional feta cheese topping.
How to make the bowls low carb
- Replace the white rice in the bowl with sautéed zucchini noodles or cauliflower rice. Omitting the white rice in these bowls takes each bowl from 51 carbs per bowl, down to 7 carbs per bowl, making this bowl perfect for those on the keto diet!
Meal prep the bowls
- For storage: Divide the cooked rice into two large plastic containers, top with the shrimp, cucumber tomato salad and the fresh parsley.
- To reheat and eat: I actually don't recommend reheating this bowl. Reheated shrimp simply doesn't appeal to me, but that might just be a personal preference! You're welcome to reheat the rice and shrimp in the microwave, but I actually like to eat the cooked shrimp cold the next day with the tomato cucumber salad and a little extra lemon juice squeezed over the top.
More Mediterranean recipes to try
Try these other easy Mediterranean-style bowl recipes!
- Greek Chicken Quinoa Bowls
- Harissa Broccoli Bowl
- Lemon Herb Greek Quinoa Bowl
- Greek Cauliflower Rice Salad
- Mediterranean Chickpea Salad from Bowl of Delicious
- Mediterranean Hummus Bowl from The Almond Eater
Mediterranean Shrimp Bowls
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- 2 cloves garlic minced
- 2 tablespoon lemon juice divided
- 1 teaspoon lemon zest
- ½ lb large shrimp peeled, deveined & tails removed
- 2 cups cooked white rice
- 2 tablespoon fresh parsley chopped
- 1 cup tomato cucumber salsa click link for recipe
- ¼ cup feta cheese crumbled - optional topping
- Add the olive oil, oregano, crushed red pepper, garlic, 1 tablespoon lemon juice, 1 teaspoon lemon zest and peeled, deveined shrimp to a large bowl.
- Toss everything together.
- Heat a large skillet on the stove over medium heat.
- Once the skillet is heated, add the shrimp and cook for 5-6 minutes, flipping half way through.
- In a large bowl, combine the cooked white rice with the remaining tablespoon of lemon juice and one tablespoon of fresh parsley.
- Divide the rice between two bowls.
- Top with the shrimp, tomato cucumber salsa, then add the remaining chopped parsley on top.
- Optionally top with crumbled feta cheese. Leave the cheese off to make this bowl dairy-free.
- Nutritional Information: The feta cheese is an optional topping and therefore not calculated in the nutritional information provided.
- Shrimp: While I prefer a larger shrimp for this recipe, if using a smaller size shrimp, cut the cooking time down by 1-2 minutes, as to not overcook the shrimp. The best way to tell when the shrimp is done is when it starts to turn pink.