You can use chickpeas instead of shrimp. Drain and rinse them well before adding them to the bowls.

What works in place of quinoa?

Brown rice and farro work, and couscous does too as the grain base. Each has its own cooking time, so cook it until the grain is tender before building the bowls. For a gluten-free bowl, stick with quinoa or brown rice.

Why did my shrimp turn tough?

They stayed in the skillet too long. Shrimp need only 2 to 3 minutes per side, and they're ready when pink and opaque, so pull them from the heat as soon as they reach that point. If your skillet can't hold them in one layer, cook in batches instead. A crowded pan steams the shrimp. That extra time in the pan dries them out.

Can I make these bowls ahead?

Prepare the quinoa and chopped vegetables ahead, then store them and the seasoned shrimp separately in the refrigerator until you're ready to assemble. Assemble the bowls just before serving. Cooked shrimp are best eaten within 1-2 days.

How long do leftovers keep?

Store leftover components or assembled bowls in airtight containers in the refrigerator for up to 2-3 days. Keep the cooked components separate if possible.

Greek Shrimp Mediterranean Bowl with Quinoa and Feta

By Felix GrantOct 10, 2026

Prep

15 min

Cook

20 min

Total

35 min

Servings

Level

Easy

Jump to recipe

Buy peeled, deveined shrimp for these Greek shrimp Mediterranean bowls, then pat them dry before seasoning. They cook with garlic, paprika, and oregano, while quinoa, feta, olives, and lemon bring salty, bright layers to a warm dinner bowl that still feels light at the table.

The quinoa gets rinsed thoroughly under cold water first, a small job that removes the natural coating responsible for a bitter or soapy taste. I use a medium saucepan and simmer it until the water is absorbed, leave the lid on for five minutes, then fluff it with a fork, and I like the grains loose under the toppings.

A large skillet gives the shrimp room to cook in a single layer, and I pull them when they turn pink and opaque. If the pan is crowded, cook in batches. Shrimp go from tender to tough fast, especially once the edges curl tightly, so I don't leave them in the pan after they're cooked through.

Serve these bowls right away while the shrimp and quinoa are warm, with lemon wedges for squeezing at the table. I like them as a full meal, though warm pita and a dollop of tzatziki fit well alongside the cold vegetables and feta.

Why you'll love this recipe

Peeled, deveined shrimp keeps the prep moving, and garlic and paprika stay on the shrimp along with oregano.
Quinoa has a mild base that catches the lemon juice and olive brine without covering up the seafood.
Romaine and cucumber bring crisp contrast, with tomatoes against the warm grain and shrimp.
Kalamata olives add a salty bite, so a half cup goes a long way across four bowls.
Crumbled feta scatters easily over the finished bowls and gives each serving a cool, creamy finish.
Fresh parsley and lemon wedges go on at the end, and they still taste clean.

Instructions

Rinse the quinoa thoroughly under cold water.

Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.

Leave the quinoa covered for 5 minutes, then fluff it with a fork.

Pat the shrimp dry with paper towels. Toss the shrimp in a medium bowl with the olive oil, garlic, paprika, dried oregano, salt, and black pepper until coated.

Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and cooked through.

Chop the romaine, slice the cucumber and olives, dice the tomatoes, thinly slice the red onion, crumble the feta, and prepare the lemon wedges and parsley.

Divide the cooked quinoa and romaine among four serving bowls. Arrange the vegetables and olives over them, then top with shrimp, feta, and parsley. Serve immediately with lemon wedges.

FAQ

Buy shrimp that are peeled and deveined, then pat them dry with paper towels before seasoning. Dry shrimp take the oil and spices more evenly. One pound is enough for the four bowls.

Greek Shrimp Mediterranean Bowl with Quinoa and Feta

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Dinner Mediterranean Gluten Free Meal Prep Shrimp Stovetop

Greek Shrimp Mediterranean Bowl with Quinoa and Feta

Name: Greek Shrimp Mediterranean Bowl with Quinoa and Feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound shrimp (peeled and deveined); 1 tablespoon olive oil; 2 cloves garlic (minced); 1 teaspoon paprika; 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup quinoa (uncooked); 2 cups water; 4 cups romaine lettuce (chopped); 1 cucumber (sliced); 1 cup tomatoes (diced); 0.5 red onion (thinly sliced); 0.5 cup Kalamata olives (sliced); 0.75 cup feta cheese (crumbled); 1 lemon (cut into wedges); 2 tablespoons fresh parsley (chopped)

By Felix GrantOct 10, 2026

Prep

15 min

Cook

20 min

Total

35 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Peeled, deveined shrimp keeps the prep moving, and garlic and paprika stay on the shrimp along with oregano.
Quinoa has a mild base that catches the lemon juice and olive brine without covering up the seafood.
Romaine and cucumber bring crisp contrast, with tomatoes against the warm grain and shrimp.
Kalamata olives add a salty bite, so a half cup goes a long way across four bowls.
Crumbled feta scatters easily over the finished bowls and gives each serving a cool, creamy finish.
Fresh parsley and lemon wedges go on at the end, and they still taste clean.

Ingredients

Servings4

•1 pound shrimp (peeled and deveined)
•1 tablespoon olive oil
•2 cloves garlic (minced)
•1 teaspoon paprika
•1 teaspoon dried oregano
•0.5 teaspoon salt
•0.25 teaspoon black pepper
•1 cup quinoa (uncooked)
•2 cups water
•4 cups romaine lettuce (chopped)
•1 cucumber (sliced)
•1 cup tomatoes (diced)
•0.5 red onion (thinly sliced)
•0.5 cup Kalamata olives (sliced)
•0.75 cup feta cheese (crumbled)
•1 lemon (cut into wedges)
•2 tablespoons fresh parsley (chopped)

Instructions

1
Rinse the quinoa thoroughly under cold water.
2
Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
3
Leave the quinoa covered for 5 minutes, then fluff it with a fork.
4
Pat the shrimp dry with paper towels. Toss the shrimp in a medium bowl with the olive oil, garlic, paprika, dried oregano, salt, and black pepper until coated.
5
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and cooked through.
6
Chop the romaine, slice the cucumber and olives, dice the tomatoes, thinly slice the red onion, crumble the feta, and prepare the lemon wedges and parsley.
7
Divide the cooked quinoa and romaine among four serving bowls. Arrange the vegetables and olives over them, then top with shrimp, feta, and parsley. Serve immediately with lemon wedges.

FAQ

Buy shrimp that are peeled and deveined, then pat them dry with paper towels before seasoning. Dry shrimp take the oil and spices more evenly. One pound is enough for the four bowls.