Mediterranean Shrimp Bowl (Printable)

Succulent shrimp with Mediterranean vegetables, grains, and tahini sauce.

# What You Need:

→ Shrimp

01 - 1 pound 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
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:

01 - Cook quinoa according to package directions and set aside to cool slightly.
02 - In a medium bowl, combine shrimp with olive oil, minced garlic, smoked paprika, sea salt, and black pepper. Toss until evenly coated.
03 - Heat a skillet over medium-high heat. Add seasoned shrimp and cook 2-3 minutes per side until pink and opaque. Transfer to a plate.
04 - In a small bowl, whisk tahini, fresh lemon juice, water, minced garlic, ground cumin, and sea salt until smooth. Add additional water as needed to achieve desired consistency.
05 - Divide cooked quinoa among serving bowls. Layer baby spinach, cherry tomatoes, cucumber, Kalamata olives, and red onion over the grains.
06 - Place sautéed shrimp on top of each bowl and drizzle generously with tahini sauce.
07 - Garnish with chopped fresh parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, which means weeknight dinner without the stress.
  • The tahini sauce is addictively creamy and somehow makes everything taste more vibrant.
  • You can meal prep it and feel like youve got your life together for days.
02 -
  • Overcooked shrimp is rubbery shrimp, so watch it like a hawk in that skillet because it goes from perfect to tough in about 30 seconds.
  • Make your tahini sauce a little thinner than you think you need it, because it thickens as it sits and gets cold.
03 -
  • Let your shrimp sit at room temperature for 10 minutes before cooking so it cooks evenly instead of cold in the middle and overdone on the edges.
  • Toast your cumin in a dry pan for 30 seconds before adding it to the tahini sauce if you want to deepen its flavor and remind yourself why you keep spices around.
Go Back