Mediterranean Shrimp Bowl (Printable)

Succulent shrimp with Mediterranean vegetables and grains in 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 Prepare:

01 - Cook quinoa according to package instructions 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 for 2 to 3 minutes per side until pink and opaque. Transfer to a plate.
04 - In a small bowl, whisk together tahini, fresh lemon juice, water, minced garlic, ground cumin, and sea salt until smooth. Add additional water gradually to achieve desired consistency.
05 - Divide cooked quinoa among serving bowls. Layer baby spinach or arugula, cherry tomatoes, cucumber, Kalamata olives, and red onion over the grains.
06 - Arrange sautéed shrimp on top of each bowl and drizzle generously with tahini sauce.
07 - Garnish with chopped fresh parsley and lemon wedges. Serve immediately while shrimp is warm.

# Expert Suggestions:

01 -
  • It comes together faster than you'd think: Start to finish in 35 minutes, which means weeknight dinner without the stress.
  • The tahini sauce is addictive: Creamy, tangy, and somehow makes everything taste Mediterranean even if your ingredients come from the local grocery store.
  • It's endlessly adaptable: Switch the protein, swap vegetables, use whatever grain you have on hand and it still works beautifully.
02 -
  • Don't overcook the shrimp or it turns rubbery: They go from perfectly tender to tough in about 30 seconds, so watch them carefully and pull them off the heat as soon as they're opaque.
  • The tahini sauce thickens as it sits: Make it slightly thinner than you think you need because it will firm up, and you want it pourable when you serve.
  • Prep your vegetables ahead but assemble just before eating: Your cucumber won't get soggy and your greens won't wilt if you wait until the last moment to put the bowl together.
03 -
  • Buy frozen shrimp and thaw them in cool water while you prep: They're just as good as fresh and honestly less work since they're already peeled and deveined.
  • Toast your cumin in a dry skillet for 30 seconds before adding to the tahini sauce: It releases the oils and makes the sauce taste noticeably more vibrant and warm.
Go Back