Mediterranean Shrimp Bowl (Print out)

Vibrant bowl with seasoned shrimp, Mediterranean vegetables, grains, and creamy tahini sauce.

# What You'll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper

→ Grains

07 - 1 cup cooked quinoa

→ Mediterranean Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1/2 cup Kalamata olives, pitted and halved
11 - 1/2 cup red onion, thinly sliced
12 - 1 cup baby spinach or arugula

→ Tahini Sauce

13 - 1/4 cup tahini
14 - 2 tablespoons fresh lemon juice
15 - 2 tablespoons water, plus more as needed
16 - 1 clove garlic, minced
17 - 1/4 teaspoon ground cumin
18 - 1/4 teaspoon sea salt

→ Garnish

19 - 2 tablespoons fresh parsley, chopped
20 - Lemon wedges for serving

# How to Make It:

01 - Cook quinoa according to package instructions and set aside to cool slightly.
02 - In a medium bowl, toss shrimp with olive oil, minced garlic, smoked paprika, salt, and pepper until evenly coated.
03 - Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side until pink and opaque. Remove from heat.
04 - In a small bowl, whisk together tahini, lemon juice, water, minced garlic, cumin, and salt until smooth. Add additional water by teaspoon to achieve desired consistency.
05 - Divide cooked quinoa among serving bowls. Layer with baby spinach, cherry tomatoes, cucumber, olives, and red onion in each bowl.
06 - Top each bowl with sautéed shrimp. Drizzle generously with tahini sauce, garnish with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • It tastes like a Mediterranean vacation without the plane ticket or the arguing over directions.
  • Twenty minutes from ingredient to plate means you can feed yourself something genuinely nourishing on a weeknight.
  • The tahini sauce is ridiculously forgiving and makes everything taste intentional.
02 -
  • Don't overdo the shrimp—they go from perfectly cooked to rubbery in about forty seconds, so watch them like they might escape.
  • Make your tahini sauce a bit thinner than you think it should be because it thickens slightly as it sits.
03 -
  • Buy shrimp frozen and thaw them yourself rather than pre-thawed—you'll know exactly how fresh they are.
  • Keep tahini in the refrigerator after opening and give it a good stir before using because the oils separate.
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