Kimberly Recipes

Name: High-Protein Greek Shrimp Bowl – Heart Healthy Easy Mediterranean Dinner
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tbsp olive oil; 2 garlic cloves, minced; 1 tsp paprika; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup quinoa, rinsed; 2 cups water; 4 cups chopped romaine lettuce; 1 cucumber, sliced; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/2 cup sliced kalamata olives; 3/4 cup crumbled feta cheese; 1 lemon, cut into wedges; 2 tbsp chopped fresh parsley

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High-Protein Greek Shrimp Bowl – Heart Healthy Easy Mediterranean Dinner

August 17, 2026

Picture this: a sun-soaked evening on a Greek island, the scent of oregano and sizzling garlic drifting from a seaside taverna. That’s the vibe this Greek shrimp Mediterranean bowl brings straight to your kitchen. Bursting with juicy shrimp, fluffy quinoa, crunchy cucumber, and briny kalamata olives, it’s a heart healthy shrimp dinner that doubles as one of the best healthy dinners you can make on a busy weeknight. If you’re a fan of a Mediterranean shrimp pasta salad, you’ll love this lighter, more colorful twist — perfect for light carb meals without sacrificing flavor.

High-Protein Greek Shrimp Bowl – Heart Healthy Easy Mediterranean Dinner

This recipe is also a total winner for summer meal prep dinners. Cook the quinoa and shrimp ahead, store everything in containers, and you’ve got Greek meal prep ideas ready to grab when hunger strikes. It’s ideal for beach meal prep too — pack it in a cooler and enjoy with your toes in the sand. Seasoned with paprika and oregano, it even echoes a shrimp shawarma recipe in the best way. For your next Mediterranean supper idea, skip the takeout and make this vibrant bowl instead. With just 35 minutes and a handful of fresh ingredients, you’ll have a gorgeous, high-protein meal that looks like it came from a seaside café.

High-Protein Greek Shrimp Bowl – Heart Healthy Easy Mediterranean Dinner

⭐⭐⭐⭐⭐ 4.8 (47 ratings)

⏱️ Prep: 15 mins 🍳 Cook: 20 mins 🍽️ Servings: 4

Ingredients

For the Shrimp

1 lb large shrimp, peeled and deveined 1 tbsp olive oil 2 garlic cloves, minced 1 tsp paprika 1 tsp dried oregano 1/2 tsp salt 1/4 tsp black pepper

For the Quinoa

1 cup quinoa, rinsed 2 cups water

For the Salad

4 cups chopped romaine lettuce 1 cucumber, sliced 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1/2 cup sliced kalamata olives

For Topping

3/4 cup crumbled feta cheese 1 lemon, cut into wedges 2 tbsp chopped fresh parsley

Instructions

In a large skillet, warm the olive oil over medium-high heat: Stir in the minced garlic, paprika, oregano, salt, and pepper, letting them sizzle for about a minute until fragrant.
Add the peeled shrimp to the skillet in a single layer: Cook for 2-3 minutes per side until they turn pink and are fully cooked through. Transfer the shrimp to a plate.
Rinse the quinoa thoroughly under cold water, then combine it with 2 cups of water in a saucepan: Bring to a boil, reduce to a simmer, cover, and cook for 12-15 minutes until the water is absorbed. Fluff with a fork.
In a large salad bowl, toss together the romaine, cucumber slices, cherry tomatoes, red onion, and kalamata olives: Add the cooked quinoa and mix well.
To serve, divide the quinoa mixture among bowls, top with the cooked shrimp, crumbled feta, and fresh parsley: Squeeze lemon wedges over each bowl before enjoying.