Mediterranean Shrimp Bowl (Printer-Friendly)

Succulent shrimp with vegetables, grains, and creamy tahini sauce

# What You’ll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp smoked paprika
05 - 1/2 tsp sea salt
06 - 1/4 tsp 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 tbsp fresh lemon juice
15 - 2 tbsp water, plus more as needed
16 - 1 clove garlic, minced
17 - 1/4 tsp ground cumin
18 - 1/4 tsp sea salt

→ Garnish

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

# How-To Steps:

01 - Prepare the quinoa according to package instructions and set aside.
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 to achieve desired consistency.
05 - Layer cooked quinoa, fresh spinach or arugula, cherry tomatoes, cucumber, olives, and red onion in serving bowls.
06 - Place sautéed shrimp over the vegetable and grain mixture. Drizzle generously with tahini sauce.
07 - Garnish with chopped parsley and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 35 minutes flat, which means weeknight dinners suddenly feel restaurant-quality.
  • The tahini sauce is creamy without any dairy, making it secretly vegan-friendly while tasting absolutely indulgent.
  • You can prep everything ahead and assemble bowls in minutes when you're actually ready to eat.
02 -
  • Overcooking shrimp by even thirty seconds transforms them from tender to rubbery, so honestly the moment they turn pink is when you should stop, even if you think they need more time.
  • The tahini sauce thickens as it cools, so if you make it ahead, you'll need to thin it with a little water before serving.
  • Don't chop your vegetables too far in advance or they'll lose their crispness and the bowl won't have that fresh, alive quality that makes it special.
03 -
  • Pat your shrimp completely dry before seasoning because excess moisture prevents them from developing that golden sear and gets in the way of good browning.
  • If you're cooking for someone with dietary restrictions, this bowl is endlessly accommodating since the base is vegetables and grain, and only the protein needs adjusting.
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