Grilled Shrimp Souvlaki Bowls with Tomato-Cucumber Relish

Bring the flavors of a Greek taverna to your weeknight table with these Grilled Shrimp Souvlaki Bowls. Plump shrimp are quickly marinated in a bright lemon, olive oil, and oregano mixture before hitting a hot grill for just a few minutes per side, developing smoky char while staying juicy and tender. They're piled over a crisp, refreshing tomato-cucumber relish tossed with fresh herbs, lemon juice, and a drizzle of good olive oil, plus fluffy rice for a satisfying, complete bowl. This recipe is fully low-FODMAP friendly: garlic and onion are swapped out in favor of garlic-infused olive oil and the green tops of scallions, so you still get aromatic depth without the fermentable fructans found in regular garlic and onion. Lactose-free feta adds a salty, creamy finish without the digestive troubleshooting of traditional soft dairy. The result is a dinner that's light yet filling, bursting with fresh Mediterranean flavor, and ready in well under 30 minutes. Perfect for meal prepping or a quick family dinner, these bowls can be customized with your favorite low-FODMAP grains or greens. The shrimp marinate while you prep the relish, so the whole meal comes together fast — ideal for anyone following a low-FODMAP protocol who still craves bold, vibrant flavors.

Ingredients

• 1.5 lblarge shrimp, peeled and deveined, tails on or off
• 3 tbspGarlic-infused olive oil, divided
• 3 tbsplemon juice, freshly squeezed, divided
• 2 tspdried oregano, divided
• 1 tspsalt, divided
• 0.5 tspblack pepper
• 1 tsplemon zest
• 3 cupscooked white rice, warm, for serving
• 2 cupstomatoes, diced
• 1.5 cupsEnglish cucumber, diced
• 0.25 cupScallion greens, thinly sliced, green tops only
• 0.25 cupfresh parsley, chopped
• 2 tbspfresh dill, chopped, optional
• 0.5 cupLactose-free feta cheese, crumbled
• 0.33 cupkalamata olives, pitted and halved, optional
• 8Wooden or metal skewers, soak wooden skewers 15 minutes if using

Method

No instructions listed.