Greek Shrimp Quinoa Bowl (Easy Weeknight Meal)

These Greek shrimp bowls are one of my favorite easy meals as the weather starts to warm up. The shrimp cooks quickly, all the vegetables stay fresh, and the entire meal comes together with simple ingredients like quinoa, hummus, cucumbers, tomatoes, and store-bought Greek dressing. If you’ve already cooked your quinoa, this is an easy 10 minute dinner. It’s light and doesn’t leave much to be desired, so it’s become one of my recipes that I come back to again and again every summer.

I spend a lot of time creating recipes that are quick, realistic, and easy to incorporate into daily life, especially during seasons when cooking feels more challenging than usual. Meals like this, which rely on simple ingredients, minimal cooking, and fresh, exciting flavors, are exactly what helped me overcome cooking burnout. Even if you don’t feel like chopping vegetables, this recipe will come in handy. You can also use a vegetable chopper to make preparation easier, or simplify it even further by using simple veggies like broccoli and extra dressing. The goal is always to make dinner manageable, not complicated.

Greek shrimp bowl with cucumber tomato salad in a wooden bowl.

If you like easy summer meals like this, you might also like our Salsa Verde Shrimp Bowl, Blackened Shrimp Bowl, BBQ Salmon Tacos, or Pineapple Chipotle Chicken Tacos. Same fresh, hassle-free energy, just different flavors to make dinner interesting.

Ingredients for making Greek shrimp bowl on marble countertop.

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ingredient spotlight

Frozen shrimp, peeled and deveined – I always use frozen shrimp, peeled, deveined, and tails removed. This recipe requires only thawing and cooking the shrimp, so it’s quick and hassle-free. Store-bought Greek Dressing – Using store-bought Greek dressing makes this recipe incredibly easy. If you don’t have Greek dressing, you can use Italian dressing. You can also easily make a homemade version using olive oil, lemon juice, red wine vinegar, garlic powder, salt, and Italian seasoning.

Step-by-step instructions

tips for success

Quick way to thaw shrimp – Forgot to thaw your shrimp overnight? Place the sealed bag in a bowl of cold water, changing the water every 15 to 20 minutes. It should thaw within an hour. Prepare quinoa in advance – I like to cook quinoa in bulk and freeze it in portions, which makes meals like this come together even faster. Use rice or cauliflower rice instead – Not in the mood for quinoa? Both rice or cauliflower rice work well here. Quinoa in the Instant Pot is the easiest option. Quinoa cooks in the Instant Pot in less than 15 minutes, so this recipe is quick and requires less effort.

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1 lb shrimp3/4 teaspoon salt – divided3/4 teaspoon garlic powder – divided2 tablespoon greek dressing3 cup cooked quinoa – See below for how to make it using dried quinoa.1 cup tomato1 medium english cucumber1/2 medium red onion3 tablespoon greek dressing1/2 cup hummus2-3 tablespoon fresh dill – Chopped (optional)

Preheat a large skillet over medium heat.

Add shrimp, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 2 tablespoons Greek dressing to bowl. Stir well.

1 pound shrimp, 0.5 teaspoon sea salt, Garlic powder 0.5 teaspoon 2 tablespoons Greek dressing

Once the skillet is preheated, add the shrimp in a single layer and cook for 2 minutes.

Flip the shrimp and cook for another 1-2 minutes.

Roughly chop the tomatoes, slice the cucumber into half-moon shapes, and finely chop the red onion. Add vegetables to a clean bowl and add 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 2-3 tablespoons Greek dressing. Stir well.

0.25 tsp sea salt, Garlic powder 0.25 teaspoon, 1 cup tomatoes, 1 medium English cucumber, 1/2 medium red onion, 3 tablespoons Greek dressing

Reheat quinoa in a skillet or in the microwave. If you need to cook quinoa, add 1 cup of dried quinoa and 1.5 cups of water to the Instant Pot and cook on high pressure for 1 minute. Let the pressure release naturally for 10 minutes instead of manually releasing the pressure.

3 cups cooked quinoa

Add quinoa to bowls and top with cucumber tomato salad, shrimp, hummus, and fresh dill.

1/2 cup hummus, 2-3 tablespoons fresh dill

Make sure the shrimp are completely thawed. Drain excess liquid before cooking so the shrimp brown properly instead of steaming. Cook the shrimp in a hot skillet – the shrimp will cook very quickly. Cook for 2-3 minutes on one side, then flip and cook for 1 minute. Note the “C” shape – the shrimp is done when it becomes opaque and curls into a tight “C” shape. Storing leftovers – Store shrimp, quinoa, and vegetables separately for the best texture. These bowls are perfect for meal prep and will keep in the fridge for about 3 days.