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Mediterranean Lemon-Herb Shrimp Bowl

Try this Mediterranean Lemon-Herb Shrimp Bowl for an easy dinner, healthy lunch, or quick meal prep option bursting with fresh flavor. Juicy shrimp are marinated with lemon, garlic, and Mediterranean herbs, served over fluffy quinoa with crisp veggies, creamy tzatziki, and tangy feta cheese. This nourishing bowl is naturally gluten-free, packed with protein, and loaded with vibrant colors and textures. Perfect for busy weeknights, family dinners, or anyone looking for healthy food ideas, easy dinner recipes, and delicious Mediterranean-inspired meals. A top pick for dinner ideas, meal prep lunches, and light summer dinners!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Emily Carter

Equipment

  • mixing bowl
  • Skillet
  • Medium saucepan
  • Cutting board
  • Knife

Ingredients

For the Lemon-Herb Shrimp

  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried dill
  • 1 tablespoon fresh parsley chopped
  • Salt and pepper to taste

For the Bowls

  • 1 cup quinoa uncooked, yields about 3 cups cooked
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup kalamata olives pitted
  • 1/3 cup feta cheese crumbled
  • 1 cup tzatziki sauce
  • Fresh dill for garnish
  • Extra lemon wedges for serving (optional)

Instructions

  • Whisk together lemon juice, lemon zest, olive oil, minced garlic, oregano, dill, parsley, salt, and pepper in a mixing bowl. Add shrimp and toss to coat. Marinate for 10–15 minutes.
  • Meanwhile, rinse quinoa thoroughly and cook according to package instructions (usually 2 cups water to 1 cup quinoa). Fluff with a fork, season lightly with salt, and set aside.
  • In a separate bowl, combine cucumber and cherry tomatoes. Toss with a pinch of salt and a drizzle of olive oil. Stir in kalamata olives and crumbled feta cheese.
  • Heat a skillet over medium-high heat. Add marinated shrimp in a single layer and cook 2 minutes per side, or until pink and opaque. Remove from heat.
  • Assemble the bowls: Divide cooked quinoa between 3 or 4 bowls. Top with shrimp, salad, a generous dollop of tzatziki (about 1/4 cup per bowl), extra feta, olives, and fresh dill. Serve with lemon wedges.

Notes

• For meal prep, store shrimp, quinoa, salad, and tzatziki separately in airtight containers for up to 3 days; assemble just before eating.
• To make this bowl dairy-free, skip the feta and use a plant-based tzatziki.
• Swap quinoa for brown rice, couscous, or cauliflower rice to suit your taste or pantry.