Cook your base: Prepare quinoa, rice, or your grain of choice according to package directions. Fluff and keep warm. For a lighter option, sauté cauliflower rice with a little olive oil and salt for 3–4 minutes.

Prep the shrimp: Pat the shrimp dry with paper towels. Dry shrimp sear better and won’t steam in the pan.

Make the marinade: In a bowl, combine 2 tablespoons olive oil, lemon zest, half the lemon’s juice, garlic, oregano, paprika, red pepper flakes, 1 teaspoon salt, and black pepper. Stir in the chopped parsley or dill.

Marinate briefly: Toss the shrimp in the marinade and let sit for 10–15 minutes while you prep the veggies. Avoid long marinades; the lemon can start to “cook” the shrimp.

Prep the vegetables: Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. If using spinach or arugula, give it a quick chop for easier bites.

Mix the yogurt herb sauce: Whisk Greek yogurt with olive oil, lemon juice, herbs, salt, and pepper until smooth. Thin with a splash of water if needed.

Sear the shrimp: Heat a large skillet over medium-high. Add a drizzle of olive oil. Arrange shrimp in a single layer and cook 1.5–2 minutes per side until opaque and lightly golden. Do this in batches if needed to avoid crowding.

Deglaze for extra flavor: Squeeze the remaining lemon juice into the hot pan and scrape up any browned bits. Toss shrimp quickly in the lemony pan juices.

Assemble the bowls: Add your warm grain base, top with greens, tomatoes, cucumber, and red onion. Add the shrimp. Finish with avocado, feta, and capers if you like. Drizzle with yogurt sauce or a little olive oil and a squeeze of lemon.

Taste and adjust: Add a pinch of salt, extra herbs, or another squeeze of lemon to balance. You want bright, savory, and slightly herby in every bite.