These quick and easy Mediterranean shrimp bowls make a fantastic healthy lunch. They take minimal time to prepare, are packed with flavor, and combine tender shrimp with fresh vegetables, salty feta, olives and a scoop of hummus for a satisfying Mediterranean-inspired meal.
I always keep peeled and deveined shrimp in the freezer — it’s a fast, tasty source of protein that cooks quickly and works well in many dishes. Shrimp is rich in selenium and omega-3s and, when balanced with vegetables and healthy fats, makes for a nourishing meal.
For these bowls I use a mix of sautéed and raw vegetables to add texture and freshness. The shrimp brings savory umami, while feta and olives contribute briny saltiness. A spoonful of hummus rounds out the bowl and adds a creamy finish. It’s an easy, balanced lunch that fits well with Mediterranean-style eating.
This recipe is a quick alternative to gyro-style bowls and works especially well when you have frozen shrimp and limited time. It makes two servings and takes about 15 minutes from start to finish.
Mediterranean Shrimp Bowls Ingredients
You can assemble these Mediterranean shrimp bowls with simple, everyday ingredients commonly used in Mediterranean cooking. Here’s what to have on hand:
Shrimp. Peeled and deveined. Use any size you prefer — small to large will work.
Vegetables. A mix of raw and sautéed vegetables works best. Use lettuce, cabbage, zucchini, carrots, scallions and parsley. In summer you can swap in tomatoes and cucumbers or grill the vegetables and shrimp for a smoky flavor.
Feta cheese. Any crumbly, salty white cheese is fine.
Hummus. Store-bought hummus is a convenient option; choose one without unnecessary additives. Hummus typically contains chickpeas, tahini, lemon juice and garlic.
Garlic and spices. Garlic and a pinch of hot paprika or your favorite seasoning will lift the flavors.
Olive oil and lemon or vinegar. Use these plus salt and pepper to dress the salad and finish the bowls.
How To Make Mediterranean Shrimp Bowls
Follow these steps to prepare the bowls quickly and simply.
Wash and chop the vegetables for the salad: lettuce, cabbage, parsley and scallions. Chop the parsley finely and slice the lettuce and cabbage into bite-sized pieces. For the sautéed vegetables, slice the zucchini lengthwise or into rounds and cut the carrots and scallions into thin strips. Peel and mince the garlic. Defrost the shrimp if frozen.
Heat a little olive oil in a nonstick skillet over medium-high heat. Sauté the zucchini, carrots and scallions for 2–3 minutes until they begin to soften.
Push the vegetables to one side of the pan (or remove them briefly) and add the shrimp. Cook the shrimp 4–5 minutes, stirring occasionally, until pink and slightly browned. In the last two minutes stir in the minced garlic and a pinch of hot paprika for extra flavor.
Toss the salad vegetables with olive oil, lemon juice (or vinegar), salt and pepper while the shrimp cooks. To assemble, place the dressed salad as the base in each bowl, top with the shrimp and sautéed vegetables, then sprinkle with chopped pitted olives and crumbled feta. Add a spoonful of hummus and garnish with freshly chopped parsley.
Serve immediately for the best texture and flavor.
How To Store & Meal Prep
This recipe yields two servings. For meal prep, store the components separately in airtight containers: keep the salad, cooked vegetables and shrimp, hummus, feta and olives apart. Dress the salad with olive oil and lemon just before serving to keep it crisp. When stored properly in the refrigerator, the prepared components should keep for up to three days.
More Easy Mediterranean Recipes
If you enjoy these shrimp bowls and want more Mediterranean-style meals, try other simple bowl and skillet recipes that combine fresh vegetables, lean protein and bright flavors.
- Leftover Chicken Gyro Bowls
- Easy Mediterranean Chicken Skillet
- Mediterranean Chickpea Salad
Mediterranean Shrimp Bowls
These quick and easy Mediterranean shrimp bowls are one of the best healthy lunch ideas ever! They take little time to cook, are full of flavor and a must-try Mediterranean recipe!
5 minutes
10 minutes
15 minutes
Ingredients
Salad Base
- 3 cups lettuce
- 2 cups cabbage
- 1/4 cup parsley
- 2 scallions
- 1 tbsp acv or lemon juice
- 1 tbsp olive oil
- Salt to taste
Shrimp
- 1 zucchini
- 2 carrots
- 3 scallions
- 2 garlic cloves
- 1 tsp hot paprika
- 8oz/220g shrimp, peeled and deveined
Additionally
- 1/3 cup hummus
- 2 tbsp feta cheese
- A few olives, pitted and chopped
Instructions
- Wash and chop lettuce, cabbage and scallions for the salad and finely chop the parsley. Toss with lemon juice, olive oil, salt and pepper to taste.
- For the shrimp and sautéed vegetables, slice the zucchini and carrots, trim and slice scallions, peel and mince garlic, and defrost shrimp if frozen.
- Heat olive oil in a nonstick skillet and sauté the zucchini, carrots and scallions for 2–3 minutes. Move them aside and add the shrimp, cooking 4–5 minutes until pink and slightly browned. Stir in garlic and hot paprika about two minutes before finishing.
- Assemble bowls with the salad as the base, top with shrimp and cooked vegetables, then sprinkle with chopped olives and crumbled feta. Add a spoonful of hummus and garnish with fresh parsley. Serve immediately.
Nutrition Information
Yield
2
Serving Size
1
Amount Per Serving
Calories 385Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 240mgSodium 1645mgCarbohydrates 30gFiber 11gSugar 10gProtein 35g