Mediterranean Shrimp Bowl (Printable Version)

Succulent shrimp with quinoa, fresh vegetables, 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 for thinning
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 Make It:

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 black 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. Transfer to a plate.
04 - In a small bowl, whisk together tahini, lemon juice, water, minced garlic, cumin, and salt until smooth. Adjust water gradually if a thinner consistency is desired.
05 - In serving bowls, layer cooked quinoa, spinach, cherry tomatoes, cucumber, Kalamata olives, and red onion.
06 - Top each bowl with sautéed shrimp and drizzle generously with tahini sauce. Garnish with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, which means weeknight dinner without the stress.
  • You can prep components ahead and assemble when hunger strikes, making it perfect for meal prep or unexpected guests.
  • The tahini sauce is so good you'll want to drizzle it on everything for the next week.
02 -
  • Don't overcrowd the pan with shrimp or they'll steam instead of sear; work in batches if needed, and pat them dry before they hit the heat.
  • The tahini sauce thickens as it sits, so if you're making it ahead, thin it with a splash of water right before serving.
03 -
  • Prep your vegetables the night before and store them separately so you can assemble these bowls in minutes when hunger hits.
  • If you're cooking for a crowd, set up a bowl bar with all the components and let people build their own—it feels interactive and everyone gets exactly what they want.
Go Back