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Side view of Greek shrimp bowls served in a white speckled bowl with a brown rim on a white countertop

Greek Shrimp Bowls

  • Author: Aubrey
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes


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!




¼ preserved lemon, sliced
¼ cup olive oil
1 tbsp oregano
1 clove garlic, minced


1 lb shrimp, peeled and cleaned
1 can artichoke hearts, rinsed and drained
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
1 cup feta, crumbled
1 cup Kalamata olives
1 fresh lemon, quartered
4 cups cooked quinoa
Salt and pepper to taste


  1. Toss the shrimp in marinade
  2. Broil the shrimp and artichoke hearts at high heat for 5 minutes, until the shrimp is pink and cooked through
  3. Assemble the bowls by layering the quinoa and shrimp, then topping with tomato, cucumber, feta, olives, and a wedge of lemon. Enjoy!


  • Serving Size: 1 serving
  • Calories: 621
  • Sugar: 3.1
  • Sodium: 1955.8
  • Fat: 34
  • Saturated Fat: 8.5
  • Unsaturated Fat: 16.8
  • Trans Fat: 0
  • Carbohydrates: 48.5
  • Fiber: 6.3
  • Protein: 29.6
  • Cholesterol: 176.3
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