Greek Shrimp Bowls with Quinoa - a delicious summer recipe. This recipe is easy to make and ready in less than 30 minutes. It is naturally gluten free and pescatarian and can easily be made dairy free.

I love shrimp. For more yummy shrimp recipes try my hot honey shrimp tacos or my lemon butter shrimp orzo.
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Why you'll love this recipe
It is easy to make and ready in less than 30 minutes.
It is pescatarian, gluten free and can be made dairy free.
Thanks to the shrimp and greek yogurt this recipe is high in protein.
Ingredients
- olive oil
- cherry tomatoes
- zucchini
- paprika
- oregano
- garlic
- shrimp
- lemon
- yogurt
- dill
See the recipe card for full information on ingredients and quantities.
Substitutions
- greek yogurt - if you have a dairy allergy you can use dairy free yogurt.
- dill - this can be subbed with mint or basil.
- shrimp - to keep this vegetarian you could use beans instead.
Step-by-Step Instructions

Cook veggies.

Cook shrimp.

Add everything else to the skillet and cook.

Serve and enjoy.
Storage instructions
You can store the bowl in a sealed container in your fridge for up to 2 days.
Recipe Pro-Tips
I am obsessed with Costco argentine red shrimp. They are a great deal and so delicious!
Recipe FAQS
Quinoa has more protein and fiber than rice.
Shrimp are lower in calories but high in protein and minerals.

Other pescatarian recipes
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Greek Shrimp Bowls with Quinoa
Ingredients
shrimp and veggies
- 2 tablespoons olive oil
- 1 ½ cups cherry tomatoes
- 1 medium zucchini
- ½ teaspoon paprika
- ½ teaspoon oregano
- pinch salt/pepper
- 2 cloves garlic - minced
- 2 servings shrimp
- juice from ½ lemon
Sauce
- ½ cup greek yogurt
- 1 clove garlic - grated
- juice from ½ lemon
- ¼ cup fresh chopped dill
- pinch salt/pepper
Other ingredients
- â…“-1/2 cup cooked quinoa
Instructions
- Mix together sauce ingredients and set aside.
- Add half of the olive oil to a skillet. Add zucchini and tomatoes along with a pinch of salt and pepper along with half of the paprika and oregano. Cook for 6-8 minutes until veggies have softened.
- Remove veggies from the pan and set aside. Add shrimp to the pan along with the rest of the olive oil, garlic, salt, pepper and the rest of the paprika and oregano. Cook shrimp for 90 seconds - 2 minutes each side, until cooked through.
- Divide out shrimp, veggies and quinoa amongst two bowls. Top with yogurt sauce and dig in.
Nicole says
This was so yummy 🤤 my daughter and her boyfriend both liked it! I’m making it for the second time this week!! Thanks!
Kristi says
Thanks Nicole!!