Save My neighbor knocked on my door one Thursday evening holding a bag of shrimp she couldn't use before leaving town. I had quinoa in the pantry, half a cucumber wilting in the crisper, and a jar of tahini I'd been meaning to open for weeks. What started as improvisation turned into something I now crave at least twice a month. The combination of warm spiced shrimp against cool vegetables and that nutty, tangy sauce feels like a small vacation on a weeknight.
I made this for a friend who was convinced she didn't like quinoa. She ate two bowls and asked for the recipe before she left. We sat on the porch with our bowls balanced on our knees, squeezing extra lemon over everything and talking until the sun went down. She still texts me photos every time she makes it, usually with some creative twist like roasted chickpeas or grilled zucchini.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or ammonia-like, and if they're frozen, thaw them in the fridge overnight for the best texture.
- Olive oil: A good quality olive oil makes a difference here since it coats the shrimp and carries the garlic and paprika into every bite.
- Garlic, minced: Fresh garlic is worth the extra minute of prep, it blooms in the heat and adds a sweet sharpness that powdered garlic just can't match.
- Smoked paprika: This is the secret warmth in the shrimp, it adds a gentle smokiness without any heat.
- Sea salt and black pepper: Simple seasoning that lets the shrimp and vegetables shine without competing.
- Cooked quinoa: Quinoa adds a nutty chew, but brown rice, farro, or even couscous work beautifully depending on your mood.
- Cherry tomatoes, halved: Their sweetness bursts against the savory shrimp, and halving them releases their juices into the bowl.
- Cucumber, diced: Adds a cool, crisp contrast that keeps the bowl from feeling too rich.
- Kalamata olives, pitted and halved: Briny and bold, they add little pops of saltiness that balance the creamy tahini.
- Red onion, thinly sliced: A sharp bite that mellows slightly when it sits with the other ingredients.
- Baby spinach or arugula: Arugula adds a peppery kick, spinach is milder, both wilt slightly under the warm shrimp.
- Tahini: The backbone of the sauce, make sure to stir it well in the jar because the oil separates.
- Fresh lemon juice: Brightens everything and helps the tahini loosen into a silky drizzle.
- Water: Thins the tahini to the perfect pourable consistency, add it slowly until it looks right.
- Ground cumin: A warm earthiness that makes the tahini sauce feel deeper and more complex.
- Fresh parsley, chopped: A fresh, grassy finish that makes the whole bowl look and taste more alive.
- Lemon wedges: Always serve extra lemon, everyone will want to squeeze more over their bowl.
Instructions
- Cook your grains:
- Prepare the quinoa, rice, or whatever grain you're using according to the package directions and set it aside to cool slightly. Fluff it with a fork so it doesn't clump together.
- Season the shrimp:
- In a medium bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, salt, and pepper until every piece is evenly coated. Let them sit for a minute while you heat your skillet.
- Sear the shrimp:
- Heat a skillet over medium high heat and add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink, opaque, and just start to curl, then remove them from the heat so they stay tender.
- Whisk the tahini sauce:
- In a small bowl, whisk together tahini, lemon juice, water, minced garlic, cumin, and salt until smooth and creamy. Add more water a teaspoon at a time if it's too thick to drizzle.
- Build your bowls:
- Divide the cooked grains among four bowls, then layer on the spinach or arugula, cherry tomatoes, cucumber, olives, and red onion. Arrange everything so it looks colorful and inviting.
- Top and drizzle:
- Place the warm shrimp on top of each bowl and drizzle generously with the tahini sauce. Sprinkle with fresh parsley and tuck a lemon wedge on the side.
Save One summer evening I made this for a small dinner on the back deck. We ate as fireflies started blinking in the yard, and someone said it tasted like the Mediterranean even though none of us had been. The bowls were gone in minutes, and we sat there scraping up every last bit of tahini sauce with torn pita bread. It became the meal I make when I want something that feels special without the fuss.
Swapping the Protein
I've made this bowl with grilled chicken thighs, pan fried tofu, and even roasted chickpeas when I wanted something plant based. The tahini sauce works with just about anything, and the vegetables stay the same. If you use tofu, press it well and get a good sear so it has some texture against the soft grains. Chickpeas are especially good if you toss them with a little smoked paprika and roast them until crispy.
Making It Your Own
This bowl is incredibly forgiving and practically begs you to improvise. I've added roasted red peppers, swapped arugula for kale, and thrown in leftover grilled zucchini. A friend of mine crumbles feta over hers even though the recipe is dairy free, and it's delicious. If you like heat, a pinch of red pepper flakes in the shrimp or a drizzle of harissa in the tahini sauce takes it in a bolder direction.
Serving and Storing
These bowls are best eaten right away while the shrimp are warm and the vegetables are crisp. If you're meal prepping, store the components separately and assemble just before eating so nothing gets soggy. The tahini sauce keeps in the fridge for up to five days and is fantastic on roasted vegetables, salads, or even spread on toast.
- Squeeze extra lemon over everything just before you eat, it wakes up all the flavors.
- If you have leftover sauce, thin it with a little extra water and use it as a salad dressing the next day.
- These bowls pack well for lunch, just keep the sauce separate and drizzle it on when you're ready.
Save This bowl has become my answer to those nights when I want something nourishing, colorful, and satisfying without spending an hour in the kitchen. It's proof that simple ingredients, when treated with a little care, can feel like a celebration.
Recipe Questions
- → Can I use frozen shrimp?
Yes, frozen shrimp works perfectly. Thaw completely in the refrigerator overnight or under cold running water before patting dry and seasoning. This actually helps ensure even cooking and prevents excess moisture in the pan.
- → What grains work best?
Quinoa, brown rice, farro, or couscous all complement the Mediterranean flavors beautifully. Quinoa cooks fastest and adds extra protein, while farro offers a satisfying chewy texture that holds up well against the tender shrimp.
- → How long does the tahini sauce keep?
The tahini sauce stores refrigerated in an airtight container for up to one week. It may thicken when chilled—simply whisk in a teaspoon of water at room temperature to reach your desired consistency again.
- → Can I make this ahead?
Absolutely. Cook the grains and prepare the vegetables up to two days in advance. Store components separately in the refrigerator and assemble when ready. Reheat shrimp gently and add fresh sauce before serving.
- → Is this dairy-free?
Yes, the creamy tahini sauce provides richness without any dairy. The entire bowl is naturally dairy-free, making it perfect for those avoiding dairy while still delivering indulgent texture and flavor.
- → What protein alternatives work?
Grilled chicken breast, seasoned tofu cubes, roasted chickpeas, or even halloumi cheese can replace the shrimp. Adjust cooking times accordingly—chicken needs longer, while chickpeas simply need crisping in the pan.