Easy Greek Shrimp Bowls

Bowl filled with shrimp, quinoa and a cucumber tomato salad.

These Greek shrimp bowls are fresh, flavorful, and easy to make with shrimp, quinoa, hummus, and a simple cucumber tomato salad. Perfect for quick weeknight dinners or easy summer meals.

Course Main Dish

Cuisine Greek, Mediterranean

Keyword greek shrimp bowls, greek shrimp quinoa bowls

Prep Time 7

Cook Time 10

Total Time 17

Servings

Calories 429kcal

Author Samantha Rowland

Ingredients

1 pound shrimp
3/4 teaspoon salt divided
3/4 teaspoon garlic powder divided
2 tablespoons greek dressing
3 cups cooked quinoa see below for how to make with dry quinoa
1 cup tomatoes
1 medium english cucumber
1/2 medium red onion
3 tablespoons greek dressing
1/2 cup hummus
2-3 tablespoons fresh dill chopped (optional)

Instructions

Preheat a large skillet over medium heat.
Add shrimp, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 2 tablespoons greek dressing to a bowl. Stir well.
1 pound shrimp, 0.5 teaspoon sea salt, 0.5 teaspoon garlic powder, 2 tablespoons greek dressing
When skillet is preheated, add shrimp in a single layer and cook 2 minutes.
Flip shrimp and cook 1-2 more minutes.
Chop the tomato, thinly slice the cucumber into half moon circles and chop the red onion. Add the veggies to a clean bowl with 1/4 teaspoon salt, 1/4 teaspoon garlic powder and 2-3 tablespoons greek dressing. Stir well.
0.25 teaspoon sea salt, 0.25 teaspoon garlic powder, 1 cup tomatoes, 1 medium english cucumber, 1/2 medium red onion, 3 tablespoons greek dressing
Reheat quinoa in a skillet or in the microwave. If you need to cook quinoa, add 1 cup dry quinoa and 1.5 cups water to instant pot and cook for 1 minute high pressure. Let pressure naturally release for 10 minutes than manually release.
3 cups cooked quinoa
Serve the bowls by adding quinoa to the bowl and topping it with the cucumber tomato salad, shrimp, hummus and a sprinkle of fresh dill.
1/2 cup hummus, 2-3 tablespoons fresh dill

Notes

Make sure the shrimp is fully thawed - Drain off any excess liquid before cooking so the shrimp can brown properly instead of steaming.
Cook shrimp in a hot skillet - Shrimp cooks very quickly. Cook for about 2–3 minutes on the first side, then about 1 minute after flipping.
Watch for the “C” shape - The shrimp is done when it turns opaque and curls into a tight “C” shape.
Storing leftovers - Store the shrimp, quinoa, and vegetables separately for the best texture. These bowls are great for meal prep and keep well for about 3 days in the fridge.

Nutrition