Make-ahead Greek Shrimp Meal Prep Bowls
Prep time
Cook time
Total time
Serves: 5
  • 1 lb medium shrimp, shelled and cleaned
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon dijon mustard
  • 2 garlic cloves, grated
  • ½ teaspoon oregano
  • ½ teaspoon dried basil
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ tablespoon melted honey
  • 5 baby cucumbers
  • 1 pint grape tomatoes
  • 1 (15-ounce) can chickpeas, drained
  • ½ medium red onion, diced
  • 10 tablespoons Tzatziki
  • 10 tablespoons feta cheese
  • Naan or pita bread **Optional
  1. Heat 1 tablespoon olive oil in a large pan and cook shrimp until it's pink and opaque, about 5 minutes. Remove from heat, drain any extra liquid, and place in a bowl
  2. Mix together the dressing. In a 16-ounce mason jar (or any jar) mix together olive oil, red wine vinegar, dijon mustard, garlic, spices, and honey.
  3. Toss cooked shrimp in 2 tablespoons of dressing. Store remaining of the dressing in the refrigerator.
  4. Divide the shrimp and the rest of the ingredients among 5 bowls. Place the vegetables and shrimp next to each other and then put Tzatziki sauce on one side and feta cheese on the other.
  5. Cover the bowls and store in the refrigerator 3-5 days.
  6. Drizzle a little extra dressing over top when you're ready to eat.
Sugar: 5
Make-ahead instructions

These Greek shrimp bowls can be made up to 5 days ahead of time.
Nutrition Information
Serving size: 1 bowl Calories: 370 Fat: 19 Saturated fat: 4 Carbohydrates: 23 Fiber: 6 Protein: 34
Recipe by Organize Yourself Skinny at