Mediterranean Shrimp Rice Bowl (with Salad)

Mediterranean shrimp rice bowl with chopped cucumber, tomatoes, olives garnished with fresh dill.

5 from 1 vote

Mediterranean Shrimp Rice Bowl (with Salad)

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.

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: Mediterranean

Servings: Bowls

Author: Luay Ghafari

Cost: $15

Ingredients

For the Shrimp

¾ lb Large shrimp - Peeled and deveined
1½ tbsp Olive oil
1 tbsp Lemon juice
2 Garlic cloves (minced)
½ tsp Dried oregano
¼ Smoked Paprika
½ tsp Kosher salt
¼ tsp Black pepper

For the Rice

¾ cup Rice
¼ tsp 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 tbsp Fresh dill (chopped)
2 tbsp Extra virgin olive oil
1 tbsp Lemon juice
Salt and pepper to taste

Optional Sauces

Instructions

Season the Shrimp. In a bowl, toss ¾ lb Large shrimp with 1½ tbsp Olive oil, 1 tbsp Lemon juice, 2 Garlic cloves (minced), ½ tsp Dried oregano, ¼ Smoked Paprika, ½ tsp Kosher salt, and ¼ tsp 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 tsp 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 tbsp Fresh dill (chopped). Drizzle with 2 tbsp Extra virgin olive oil and 1 tbsp 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

Refer to the post above if you need more help, tips and step-by-step recipe photos.

Key Ingredient 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