Easy Mediterranean Shrimp Bowls With Cucumber Yogurt Sauce – Fresh, Bright, and Weeknight-Friendly

These bowls are a quick win on any busy night. Tender shrimp, herby rice, crisp veggies, and a cool cucumber yogurt sauce make a meal that feels both light and satisfying. Everything comes together fast, and the flavors taste like you put in way more effort than you did.

You can prep parts ahead, mix and match toppings, and keep it as simple or as loaded as you like. If you’re craving something fresh without a lot of fuss, this is it.

What Makes This Recipe So Good

• Fast and simple: Shrimp cooks in minutes, and the rest is mostly chopping and stirring.
• Big flavor: Lemon, garlic, herbs, and a tangy yogurt sauce give every bite brightness and balance.
• Customizable: Use rice, quinoa, or cauliflower rice. Add olives, feta, or extra greens—make it yours.
• Meal-prep friendly: Cook the grains and sauce ahead.

  Assemble when you’re ready to eat.

• Light but satisfying: Plenty of protein, fiber, and fresh veggies keep you full without feeling heavy.

Ingredients

• For the shrimp:
  • 1.5 pounds large shrimp, peeled and deveined (tails optional)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 lemon (zest and juice)
• For the cucumber yogurt sauce:
  • 1 cup plain Greek yogurt (whole milk or 2%)
  • 1/2 large English cucumber, grated or finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 small garlic clove, very finely grated
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon mint)
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper, to taste
• For the bowls:
  • 3 cups cooked rice, quinoa, or couscous (warm or room temp)
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup chopped cucumber
  • 1/2 cup Kalamata olives, pitted and halved (optional)
  • 1/2 cup crumbled feta
  • 1/4 cup fresh parsley, chopped
  • Lemon wedges, for serving

Instructions

1. Prep the cucumber yogurt sauce. Grate the cucumber, then squeeze out excess water with a clean towel or paper towels. In a bowl, mix yogurt, cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper. Taste and adjust seasoning.

   Chill while you prepare the shrimp.

2. Season the shrimp. Pat shrimp dry. In a large bowl, combine olive oil, garlic, smoked paprika, oregano, cumin, salt, pepper, lemon zest, and half the lemon juice. Add shrimp and toss to coat.

   Let sit 10 minutes while you prep the bowl ingredients.

3. Cook the grains. If you haven’t already, cook rice, quinoa, or couscous according to package directions. Fluff with a fork. For extra flavor, stir in a squeeze of lemon and a drizzle of olive oil.
4. Chop your veggies. Halve the tomatoes, thinly slice the red onion, and chop the cucumber and parsley.

   Set aside the olives and feta.

5. Cook the shrimp. Heat a large skillet over medium-high. Add the shrimp in a single layer. Cook 1–2 minutes per side until pink and just cooked through.

   Squeeze the remaining lemon juice over the top and remove from heat. Don’t overcook.

6. Assemble the bowls. Add a scoop of grains to each bowl. Top with shrimp, tomatoes, cucumber, red onion, olives, and feta.

   Spoon on a generous amount of cucumber yogurt sauce. Finish with parsley and extra lemon if you like.

7. Serve. Eat warm or at room temperature. These bowls hold up well for lunch the next day with the sauce kept separate.

How to Store

• Shrimp: Store cooked shrimp in an airtight container in the fridge for up to 2 days.

  Reheat gently in a skillet or enjoy cold.

• Cucumber yogurt sauce: Keep in a sealed container for 3 days. Stir before using. If it thickens, add a splash of water or lemon juice.
• Grains and veggies: Store separately for 3–4 days.

  Assemble bowls just before eating to keep textures fresh.

• Meal prep tip: Pack bowls in compartments: grains and veggies in one, shrimp in another, sauce on the side.

Why This is Good for You

• High-quality protein: Shrimp is lean and protein-rich, helping you stay full and energized.
• Heart-healthy fats: Olive oil and olives provide monounsaturated fats that support heart health.
• Fiber and micronutrients: Tomatoes, cucumbers, onions, and herbs add fiber, antioxidants, and vitamins.
• Lighter sauce: Greek yogurt brings creaminess and probiotics without heavy mayo or cream.
• Mediterranean balance: The mix of whole grains, lean protein, and fresh produce fits a well-rounded, feel-good pattern of eating.

Common Mistakes to Avoid

• Overcooking the shrimp: They only need a couple of minutes per side. Pull them as soon as they’re pink and opaque.
• Skipping the cucumber squeeze: Excess water makes the sauce runny. Squeeze the cucumber well for a thick, creamy sauce.
• Under-seasoning: Shrimp loves salt, lemon, and spices.

  Taste as you go and adjust.

• Building soggy bowls: Cool the grains slightly before topping, and keep sauce separate until serving, especially for meal prep.
• Using watery yogurt: Greek yogurt gives the best texture. If using regular yogurt, strain it in a cheesecloth or coffee filter first.

Recipe Variations

• Spicy harissa: Add 1–2 teaspoons harissa paste or crushed red pepper to the shrimp marinade.
• Herby rice: Stir chopped parsley, dill, and a splash of olive oil into warm rice for extra flavor.
• Grain-free: Use cauliflower rice or a big bed of chopped romaine for a lighter bowl.
• Extra veg: Add roasted peppers, artichoke hearts, or grilled zucchini.
• Lemon-garlic tahini: Swap the yogurt sauce for a quick tahini sauce if you’re dairy-free.
• Cheese swap: Try goat cheese instead of feta for a creamier twist.
• Pan-to-grill: Grill the shrimp on skewers for a smoky, summery version.

FAQ

Can I use frozen shrimp?

Yes. Thaw them overnight in the fridge or under cold running water.

Pat them very dry before marinating so they sear instead of steaming.

What’s the best grain for these bowls?

Rice, quinoa, bulgur, or couscous all work well. Choose what you enjoy and what you have on hand. Quinoa adds extra protein, while basmati or jasmine rice brings a lovely aroma.

Can I make the sauce ahead of time?

Absolutely.

Make it up to 3 days in advance. The flavors actually get better as it sits—just give it a stir before serving.

How do I know when shrimp are done?

They turn pink and opaque with a gentle C shape. If they curl tightly into an O, they’re likely overcooked.

Pull them early—they’ll finish with residual heat.

What can I use instead of dill?

Mint, parsley, or a mix of both taste great in the yogurt sauce. Use what you like and what’s fresh.

Is there a way to make it dairy-free?

Yes. Use a dairy-free Greek-style yogurt or switch to a lemon-garlic tahini sauce.

Skip the feta or replace it with a dairy-free alternative.

Can I serve this cold?

Definitely. It’s great as a chilled or room-temperature bowl, which makes it perfect for lunch meal prep or warm-weather dinners.

Final Thoughts

These Mediterranean shrimp bowls hit that sweet spot: fast, fresh, and full of flavor. With a few simple ingredients and a bright yogurt sauce, you’ve got a balanced meal that feels special without being complicated.

Keep the basics the same, swap in what you have, and make it work for your week. When you want something satisfying but light, this recipe will be a go-to.