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Close-up of a Greek Shrimp Grain Bowl showing the texture of seared shrimp and crumbled feta cheese.

Greek Shrimp Grain Bowl with Zesty Lemon Herb Vinaigrette

This Greek Shrimp Grain Bowl features pan-seared seasoned shrimp, fluffy quinoa, and crisp Mediterranean vegetables drizzled in a zesty lemon vinaigrette. A high-protein, 30-minute meal perfect for healthy weeknight dinners or vibrant meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup white quinoa rinsed
  • 2 cups water or broth 475ml
  • 12 large shrimp peeled and deveined
  • 1 tsp dried oregano 5g
  • 1 cup cherry tomatoes halved
  • 2 small Persian cucumbers sliced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup Kalamata olives pitted
  • 1/4 cup feta cheese crumbled
  • 3 tbsp lemon juice 45ml
  • 1/4 cup extra virgin olive oil 60ml

Equipment

  • 1 Small saucepan For cooking quinoa
  • 1 Large Skillet For searing shrimp

Method
 

Cook the Quinoa
  1. Combine 1 cup (185g) quinoa and 2 cups (475ml) water in a saucepan. Bring to a boil.
  2. Reduce heat to low, cover, and simmer for 15 minutes. Let stand for 5 minutes, then fluff with a fork.
Sear the Shrimp
  1. Pat shrimp dry and toss with olive oil, oregano, salt, and pepper.
  2. Sear in a hot skillet for 2 minutes per side until pink with charred edges.
Assemble
  1. Divide quinoa into bowls. Top with shrimp, cucumbers, tomatoes, onions, olives, and feta. Drizzle with vinaigrette.

Notes

Always pat shrimp dry for a better sear.
Rinse quinoa under cold water to remove bitterness.