Mediterranean Shrimp Bowl (Print Version)

Succulent shrimp with Mediterranean vegetables, grains, and creamy tahini sauce for a healthy, satisfying meal.

# Components:

→ Shrimp

01 - 1 lb 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

# 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 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 as needed to reach desired consistency.
05 - In serving bowls, layer cooked quinoa, baby spinach, 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 comes together in about half an hour, but it tastes like you spent all afternoon in the kitchen.
  • The tahini sauce is so good you'll want to drizzle it on everything for the next week.
  • It's bright, filling, and never leaves you feeling heavy or sluggish afterward.
  • You can swap nearly every ingredient based on what's in your fridge and it still works beautifully.
02 -
  • Don't overcook the shrimp or they'll turn rubbery, pull them off the heat the moment they're opaque and curled.
  • The tahini sauce will thicken as it sits, so whisk in a little extra water right before serving if needed.
  • If your tahini is super thick and refuses to mix smoothly, add the water first, then the lemon juice, and whisk hard until it turns creamy.
03 -
  • Pat the shrimp completely dry with paper towels before seasoning them so they sear instead of steam in the skillet.
  • Toast your quinoa in a dry pan for a minute before cooking it, the nutty flavor becomes even richer.
  • Make a double batch of tahini sauce, you'll be glad you did when you're looking for something to dress tomorrow's lunch.
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