Greek Shrimp with Lemon Rice and Creamy Tzatziki

A vibrant dish with yellow rice, spiced shrimp, sliced tomatoes, green olives, cucumbers, fresh herbs, and generous dollops of creamy tzatziki sauce, all served in a black skillet.

Greek Shrimp with Lemon Rice and Creamy Tzatziki

Greek shrimp with lemon rice, marinated veggies, and creamy tzatziki — a fast, flavorful Mediterranean dinner ready in under 45 minutes. Serve it as a Greek shrimp rice bowl.

Course Main Course

Cuisine Greek, Mediterranean

Keyword Greek shrimp, lemon rice, Shrimp bowls, shrimp rice

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 604kcal

Author Julia

Ingredients

For the Tzatziki:

1 cup Greek yogurt
½ medium English cucumber
½ medium lemon juiced
2 tablespoons fresh dill chopped
1 tablespoon olive oil
1 clove garlic minced
½ teaspoon salt
½ teaspoon freshly ground black pepper

For the Marinated Veggies:

¼ cup olive oil
¼ cup fresh basil chopped
1 clove garlic minced
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup cherry tomatoes halved
½ medium cucumber thinly sliced
½ cup green olives sliced
½ cup canned roasted bell peppers sliced
2 green onions chopped

For the Shrimp:

1 lb large shrimp peeled and deveined, tails removed
2 tablespoons olive oil
¾ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon chili powder
½ teaspoon crushed red pepper flakes
½ teaspoon salt
1 tablespoons freshly squeezed lemon juice

For the Lemon Rice:

1 tablespoon olive oil
1 cup long-grain white rice
½ teaspoon ground turmeric
2 cups chicken broth
¼ teaspoon salt
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest

US Customary - Metric

Instructions

Make the Tzatziki:

Grate the cucumber using a coarse grater. Use a clean kitchen towel or a cheesecloth to squeeze out as much liquid as possible.
Transfer squeezed grated cucumber to a medium bowl. Add the remaining tzatziki ingredients and mix to combine. Cover and place in a fridge for at least 30 minutes to let the flavors meld.

Marinate the Veggies:

In a large bowl, mix together olive oil, chopped basil, minced garlic, lemon juice, salt, and pepper.
Add cherry tomatoes, cucumber, olives, roasted bell peppers, and green onions. Toss to coat and let marinate while you cook the shrimp and make the lemon rice.

Cook the Shrimp

In a large bowl, mix together smoked paprika, garlic powder, Italian seasoning, chili powder, crushed red pepper flakes, and salt. Add shrimp and toss to combine.
Heat a large, high-sided skillet (I used a cast iron skillet) on medium-high heat for about 2-3 minutes. Once hot, add olive oil and swirl to evenly coat the skillet. Sear shrimp 2-3 minutes per side until pink and slightly charred. Remove from the skillet and set aside and squeeze lemon over the shrimp.

Make the Lemon Rice:

Heat olive oil in the same skillet over medium heat. Add uncooked rice and ground turmeric. Toast for about 1-2 minutes until fragrant, stirring occasionally.
Add chicken broth and salt. Stir together and bring to a boil. Cover with a lid and reduce the heat to low. Simmer for about 15 minutes, or until rice is cooked and liquid is absorbed.
Remove from the heat and stir in lemon juice and lemon zest.

Assembly

Top the lemon rice with pan-seared shrimp and marinated veggies.
Drizzle with tzatziki sauce and garnish with fresh herbs and lemon wedges.

Notes

Don’t skip the step of squeezing out the excess moisture from the grated cucumber to ensure the tzatziki is thick and creamy, not watery.
Let the tzatziki chill. Prepare the tzatziki and refrigerate it for at least 30 minutes to let the flavors meld and intensify.
For tzatziki, add extra dill or other suitable greens or herbs, mixed in or on top, to make it look more vibrant and less white. I recommend mint, basil, finely chopped spinach, or chopped arugula.
You can also use store-bought tzatziki sauce.
Pat the shrimp dry with paper towels to remove any excess moisture, helping them achieve a nice sear while cooking.
Don’t overcook the shrimp. Cook them for just 2-3 minutes per side. If you cook them longer, they’ll turn rubbery.
Use a high-sided, heavy cast-iron skillet to ensure even cooking. I used a Staub 12-inch cast iron skillet.
Grilled vegetables can be used instead of marinated ones. They add smoky flavor and pair beautifully with the lemon rice and shrimp.

Storage, Make-Ahead, Reheating

Make-Ahead Tips: You can prepare the lemon rice, shrimp, and tzatziki sauce in advance, storing them in separate airtight containers. I don’t recommend marinating the veggies a day ahead because they will release too much moisture. You can marinate the veggies for a few hours before serving, but not the day before.
Storage: Store leftover rice, shrimp, tzatziki, and veggies in separate airtight containers in the fridge for up to 2 days.
Reheating: You can reheat the lemon rice in the microwave or on the stovetop with a little splash of water to prevent it from drying out. For the shrimp, reheat them gently on low heat. Tzatziki and marinated veggies should be served chilled, so no reheating is required.

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