This Mediterranean Shrimp Rice Bowl recipe is light, bright, and hits every craving for fresh flavors without tons of fuss. Juicy shrimp, zesty salad, and fluffy rice all come together for a bowl that’s perfect for a hearty lunch, a light dinner or even meal prep.
Serve these bowls with my Tahini Lemon Sauce (Tarator), Homemade Tzatziki or Mint Yogurt Sauce with Garlic and Lemon.
Mediterranean Shrimp Rice Bowl: Recipe at a Glance
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
2 Bowls
Calories*
424 kcal
Difficulty
Easy
Main Ingredients
Rice, shrimp, cucumber, tomatoes, herbs, garlic, lemon, spices, olives and olive oil.
Technique
Marinating shrimp, steaming rice, panfrying shrimp and assembling a salad.
*Calories are estimated
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Table of Contents
Why This Recipe Works
- Super Simple Prep: Marinated shrimp and quick sauté mean dinner is ready fast, perfect for busy weeknights.
- Fresh & Seasonal Feel: Crisp cucumbers, cherry tomatoes, and herbs bring vibrant Eastern Mediterranean vibes.
- Balanced Bowl: Protein, grains, and veggies all in one pretty, customizable plate.
- Tested and Works: Groceries are expensive! All my Main Dish recipes are tested by me, my team or recipe testers before posting.
Ingredients
This recipe comes together with a few simple fresh ingredients. Here’s what you will need:
- Large Shrimp: I prefer use larger shrimp in this recipe, just because they are meatier and more satisfying. Frozen, uncooked shrimp are ideal. Don’t use pre-cooked shrimp here, as maintaining and cooking them a second time will just turn them tough. You can try a different marinade like in my Old Bay Grilled Shrimp Skewers.
- Cucumbers: I recommend using Persian cucumbers here. If you only have a large English cucumber, I suggest peeling it and removing some of the seed cavity to avoid having a watery salad topper.
- Tomatoes: I like the addition of sliced cherry or grape tomatoes. Don’t use large slicer tomatoes; they will just make the salad topper wet and messy.
- Fresh Herbs: Fresh dill gives this salad a vibrancy that’s unmistakably Eastern Mediterranean. You can also use fresh parsley, or a combination.
- Olives: I almost always reach for Kalamata Olives. You can use pitted olives. Or use whole olives and remove the pits yourself. I find whole olives taste better than pitted olives, but that’s just a personal preference, and you do what works best for you! I use Kalamata olives in so many recipes: Mediterranean Pasta Salad and Greek Chicken Salad.
- Rice: Use what you like here. I prefer basmati or parboiled rice for this recipe, but you can totally use pre-cooked rice and reheat it if you’re short on time. Jasmine rice, brown rice, and wild rice all work here, too. You can even use cauliflower rice if you prefer it.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make This Mediterranean Shrimp Rice Bowl Recipe
Step 1. Season the Shrimp. In a bowl, toss the shrimp with olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Set aside to let the flavors mingle.
Step 2. Cook the Rice. Prepare the rice according to the package directions with a pinch of salt until tender and fluffy. Use a pot or rice cooker, it’s up to you.
Step 3. Make the Tomato Cucumber Salad Topper. In a small bowl, combine cucumber, cherry tomatoes, red onion, herbs, and olives. Drizzle with olive oil and lemon juice, then season with salt and pepper. Stir and set aside.
Step 4. Cook the Shrimp. Heat a large skillet over medium‑high. Add the seasoned shrimp in a single layer and cook 1½–2 minutes per side until they’re pink and opaque. Remove from heat right away so they stay juicy.
Step 5. Assemble the Bowls. Divide warm fluffy white rice between bowls, top with shrimp, and spoon the vibrant salad over top. Drizzle with your favorite creamy sauce if you like (tahini sauce works well).
Pairing and Menu Ideas
This recipe is pretty complete on its own, but I love serving it with a sauce. I think it goes perfectly with my Tahini Lemon Sauce (Tarator). But you can also drizzle over some Shatta (Middle Eastern Chili Paste), Homemade Tzatziki, Turkish Cucumber Yogurt Dip or Mint Yogurt Sauce with Garlic and Lemon.
I sometimes like to include fresh Homemade Greek Pita on the table. For another starchy side, my Batata Harra (Spicy Lebanese Potatoes) or Rosemary Roasted Potatoes go perfectly.
Another idea is to swap out the plain rice for one my more fragrant and delicious rice sides like Lebanese Vermicelli Rice, Spanakorizo (Greek Spinach Rice), Middle Eastern Vegetable Rice Pilaf or Saffron Rice.
Expert Tips
- Don’t overcrowd the pan: Cook shrimp in one layer so they sear instead of steaming.
- Use an air fryer: If you prefer, you can air fry the shrimp until cooked through.
- Herbs are everything: Fresh dill brighten the whole bowl. Don’t skip it.
- Rice texture matters: Fluff rice with a fork after cooking so it doesn’t clump under the toppings.
- Make it saucy: A drizzle of lemon tahini or tzatziki adds richness and ties the flavors together. Or try one of my other Sauce and Condiment Recipes.
- Other Additions: You can add more fresh veggies to your salad topper, like sliced bell pepper or chopped green onions.
Mediterranean Shrimp Rice Bowl Recipe FAQs
Yes! Chop the salad topper and make the dressing up to a day in advance. Store in the fridge in an airtight container. Shrimp and rice are best cooked right before serving.
Keep leftover components separate (shrimp, rice, and salad) in airtight containers in the fridge for up to 2 days.
Other Seafood Recipes
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Mediterranean Shrimp Rice Bowl (with Salad)
Ingredients
For the Shrimp
- ¾ lb Large shrimp – Peeled and deveined
- 1½ tablespoon Olive oil
- 1 tablespoon Lemon juice
- 2 Garlic cloves (minced)
- ½ teaspoon Dried oregano
- ¼ Smoked Paprika
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
For the Rice
- ¾ cup Rice
- ¼ teaspoon Kosher salt
For the Salad Topper
- 1 Persian cucumber (diced)
- 1 cup Cherry tomatoes (halved)
- ¼ cup Red onion (thinly sliced)
- ¼ cup Kalamata olives (whole or chopped)
- 2 tablespoon Fresh dill (chopped)
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Lemon juice
- Salt and pepper to taste
Optional Sauces
Instructions
- Season the Shrimp. In a bowl, toss ¾ lb Large shrimp with 1½ tablespoon Olive oil, 1 tablespoon Lemon juice, 2 Garlic cloves (minced), ½ teaspoon Dried oregano, ¼ Smoked Paprika, ½ teaspoon Kosher salt, and ¼ teaspoon Black pepper. Set aside to let the flavors mingle while you prepare the rice.
- Cook the Rice. Prepare ¾ cup Rice according to the package directions with ¼ teaspoon Kosher salt until tender and fluffy. Use a pot or rice cooker, it’s up to you.
- Make the Tomato Cucumber Salad Topper. In a small bowl, combine 1 Persian cucumber (diced), 1 cup Cherry tomatoes (halved), ¼ cup Red onion (thinly sliced), ¼ cup Kalamata olives (whole or chopped), and 2 tablespoon Fresh dill (chopped). Drizzle with 2 tablespoon Extra virgin olive oil and 1 tablespoon Lemon juice, then season with Salt and pepper to taste. Stir and set aside.
- Cook the Shrimp. Heat a large skillet over medium‑high. Add the seasoned shrimp in a single layer and cook 1½–2 minutes per side until they're pink and opaque. Remove from the heat right away so they stay juicy.
- Assemble the Bowls. Divide warm fluffy white rice between bowls, top with shrimp, and spoon the vibrant salad over top. Drizzle with your favorite creamy sauce if you like (tahini sauce works well).
Notes
- Large Shrimp: I prefer use larger shrimp in this recipe, just because they are meatier and more satisfying. Frozen, uncooked shrimp are ideal. Don’t use pre-cooked shrimp here, as maintaining and cooking them a second time will just turn them tough.
- Cucumbers: I recommend using Persian cucumbers here. If you only have a large English cucumber, I suggest peeling it and removing some of the seed cavity to avoid having a watery salad topper.
- Tomatoes: I like the addition of sliced cherry or grape tomatoes. Don’t use large slicer tomatoes; they will just make the salad topper wet and messy.
- Olives: I almost always reach for Kalamata Olives. You can use pitted olives. Or use whole olives and remove the pits yourself. I find whole olives taste better than pitted olives, but that’s just a personal preference, and you do what works best for you!
- Rice: Use what you like here. I prefer basmati or parboiled rice for this recipe, but you can totally use pre-cooked rice and reheat it if you’re short on time. Jasmine rice, brown rice, and wild rice all work here, too. You can even use cauliflower rice if you prefer it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Fresh and vibrant.