Greek Shrimp Bowls

Say hello to Greek shrimp bowls! Think tender marinated shrimp with crunchy veggies and tangy feta all over a hearty bed of quinoa. This is just the sort of dish you whip up when you want something easy, wholesome, and utterly delicious!

Why I Love This Recipe

In our house, weeknight meals are usually a bowl of something piled high. It needs to be hearty, tasty, and easy — and these Greek shrimp bowls check ALL the boxes.

I absolutely love the base of nutty quinoa with all the crunchy veggies on top. Add some juicy marinated shrimp, throw on a little tangy feta, squeeze lemon over everything, and you’re ready to dig in! 

This bowl is amazing hot or cold, which makes it just as great for a busy weeknight as it is for meal prep. I highly recommend making extras to enjoy throughout the week. Your future self will thank you.

So when you’re in the mood for a no-fuss, hearty meal that’s packed with some oh-so-delicious Mediterranean vibes, do yourself a favor and whip up these weeknight shrimp bowls. Don’t be surprised if they quickly become a staple in your weekly menu!

What’s In Quick & Easy Shrimp Bowls?

As the name suggests, the shrimp and quinoa are the stars of this show. The shrimp are tossed in a marinade of olive oil, preserved lemon, artichoke hearts, garlic, and oregano to add a burst of flavor while the base of quinoa adds a fluffy, nutty component that makes the bowls so satisfying.

Next, we have our veggies and toppings. Add a refreshing pop from the cherry tomatoes and cucumbers, some salty goodness from the Kalamata olives, and a little creamy, tangy delight from the feta. Pile it all high, finish with a wedge of fresh lemon, and dig in!

Oh, and here’s a little chef’s secret: I usually grab pre-cooked quinoa from the freezer for those nights when I want gourmet without the wait. But if you don’t have any premade quinoa on hand, here’s my fool-proof method:

1. Rinse 1 cup of quinoa.
2. Add the rinsed quinoa to a pot of 2 cups of water with a heavy pinch of salt. 
3. Bring to a boil, cover, and reduce the heat to low. Cook for 20 minutes. 
4. Turn the heat off and let the quinoa sit, covered, for 5-10 minutes to steam.
5. Remove the lid and fluff with a fork.

Variations For Weeknight Shrimp Bowls

Another thing I adore about these bowls is their flexibility. There are so many ways to mix it up!

Not into olives? Throw in some avocado slices for that buttery fat instead. 

No preserved lemons in your fridge? Fresh lemon with a sprinkle of salt works great for the marinade. 

Don’t feel like using the oven? The shrimp are also amazing cooked on the grill! And if you have friends or guests over, you can even skewer the shrimp to elevate the presentation.

I love recipes with quinoa and shrimp as the star pairing. But if you only have chicken for your protein or it’s easier to use leftover rice than make quinoa, please be my guest. The goal of the weeknight bowl is to make things simple and delicious!

What to Serve with Shrimp and Quinoa Bowls

• Chicken Parmesan Bites — If you’re entertaining, parmesan chicken in crispy puff pastry is always a crowd-pleaser!
• Hot Chocolate Cake Mix Cookies — I mean, as long as you already have the oven on, why not?
• Mango Mojito Mocktail — Dial those weeknight relaxation vibes all the way up with this bright and spicy nojito. 
• Smokey Roasted Carrots with Tahini Ranch — This yummy side is easy to whip up and delivers big on flavor.

How to Store Quinoa and Shrimp

Got leftovers? Lucky you! 

I recommend storing each component separately. That means the quinoa gets its own airtight container, the shrimp get their own airtight container, and so on. 

The shrimp should be eaten within 3-4 days, and the quinoa will stay fresh for up to a week. You can also do what I do and portion the quinoa into individual freezer-safe containers, then freeze for up to a year!

Other Delicious Weeknight Dinner Recipes

• Buffalo Tofu Pizza
• Cheesy Chicken Cutlets
• Weeknight Skillet Chicken Cordon Bleu
• Weeknight Smokehouse Ribs

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