Mediterranean Shrimp Bowl (Printable)

Succulent shrimp with Mediterranean vegetables and grains in creamy tahini sauce.

# Ingredient List:

→ 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
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

# Directions:

01 - Prepare 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 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 as needed to achieve desired consistency.
05 - In serving bowls, layer cooked quinoa, baby spinach or arugula, cherry tomatoes, cucumber, olives, and red onion.
06 - Top each bowl with sautéed shrimp and drizzle generously with tahini sauce. Garnish with chopped parsley and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in under 20 minutes, leaving you time to actually sit down and enjoy it.
  • The tahini sauce ties together every bite with creamy, nutty richness that feels indulgent but keeps things light.
  • You can prep the vegetables and grains ahead, then just sear the shrimp when hunger strikes.
  • It looks impressive enough for company but requires no fancy techniques or hard to find ingredients.
02 -
  • Don't overcook the shrimp or they'll turn tough and chewy, pull them off the heat as soon as they're opaque.
  • Stir your tahini well before measuring because the oil separates and you need both parts for the right texture.
  • Taste the tahini sauce before drizzling and adjust the lemon or salt, every brand of tahini has a slightly different flavor.
  • If your red onion tastes too sharp, soak the slices in cold water for five minutes to mellow them out.
03 -
  • Toast your cooked quinoa or rice in a dry skillet for a minute to add a subtle nutty depth before building your bowls.
  • Double the tahini sauce recipe and keep it in the fridge, it's incredible on roasted vegetables, salads, or even as a dip for pita.
  • Pat the shrimp completely dry with paper towels before seasoning so they sear instead of steam in the skillet.
  • Use a mix of greens like spinach and arugula for a balance of mild and peppery flavors in every bite.
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