Mediterranean Grilled Shrimp Lemon Orzo Bowl
This Mediterranean bowl features tender grilled shrimp tossed in lemon-garlic marinade, fluffy orzo pasta infused with citrus and herbs, crisp cucumbers, cherry tomatoes, and a dollop of creamy feta yogurt sauce. Light, tangy, and full of flavor — it’s summer in a bowl!
⏱️ Time:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
For the Grilled Shrimp:
250g (½ lb) large shrimp, peeled and deveined
1 tbsp olive oil
1 garlic clove, minced
Zest of ½ lemon
Juice of ½ lemon
½ tsp dried oregano
Salt and black pepper
For the Lemon Orzo:
1 cup dry orzo pasta
1 tbsp olive oil
Juice of ½ lemon
1 tsp lemon zest
2 tbsp chopped fresh parsley
Salt and pepper to taste
Fresh Veggies:
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ small red onion, thinly sliced (optional)
Handful of baby spinach or arugula
Creamy Feta Yogurt Sauce:
⅓ cup Greek yogurt
2 tbsp crumbled feta
1 tbsp lemon juice
1 tsp olive oil
1 small garlic clove, grated
Pinch of salt
To Garnish:
Extra parsley or dill
Crumbled feta
Lemon wedges
Instructions:
Step 1: Marinate the Shrimp
1. In a bowl, toss shrimp with olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper.
2. Marinate for 10–15 minutes.
Step 2: Cook the Orzo
1. Boil orzo according to package directions until al dente. Drain and toss with olive oil, lemon juice, zest, parsley, salt, and pepper. Set aside warm.
Step 3: Make the Feta Yogurt Sauce
1. In a small bowl, blend Greek yogurt, feta, lemon juice, olive oil, garlic, and salt until creamy. Add a splash of water if needed to thin.
Step 4: Grill the Shrimp
1. Heat a grill pan or skillet over medium-high heat.
2. Cook shrimp 2–3 minutes per side until pink and lightly charred.
Step 5: Assemble the Bowl
1. In a serving bowl, layer lemon orzo, cherry tomatoes, cucumber, spinach or arugula, and grilled shrimp.
2. Top with feta yogurt sauce, more herbs, and lemon wedges.
3. Optional: drizzle with a little olive oil or sprinkle with chili flakes for heat.
Notes:
- You can substitute orzo with couscous, quinoa, or brown rice.
- Add kalamata olives or artichokes for more Mediterranean flair.
- Grill shrimp on skewers for easier flipping.
Tips:
Meal prep: Make orzo and sauce ahead, grill shrimp fresh.
Shrimp tip: Don’t overcook — they turn rubbery quickly!
Feta sauce too thick? Whisk in 1–2 tsp cold water until smooth.
❓ Frequently asked questions FAQ:
Q: Can I make this bowl vegetarian?
A: Yes — use grilled halloumi, chickpeas, or marinated tofu instead of shrimp.
Q: Can I serve it cold?
A: Absolutely! It’s just as delicious chilled for lunch or a picnic.
Q: How long does it keep?
A: Up to 2–3 days in the fridge. Keep sauce separate until serving for best freshness.
️ Nutritional Information
Calories: 520
Protein: 32g
Fat: 20g
Carbs: 48g
Fiber: 4g
Sugar: 4g
Sodium: 550mg