Mediterranean Shrimp Bowl (Print)

Tender shrimp with Mediterranean vegetables, grains, and creamy tahini sauce.

# What you'll need:

→ 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, plus more as needed
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.
02 - In a medium bowl, combine shrimp with olive oil, minced garlic, smoked paprika, salt, and 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, lemon juice, water, minced garlic, cumin, and salt until smooth. Add additional water as needed to reach desired consistency.
05 - Layer cooked quinoa, spinach or arugula, cherry tomatoes, cucumber, olives, and red onion in serving bowls.
06 - Arrange cooked shrimp over vegetables and grains. Drizzle generously with tahini sauce.
07 - Garnish with chopped parsley and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than takeout, but tastes like you fussed all day.
  • Every vegetable stays crisp and bright, nothing gets mushy or sad.
  • The tahini sauce is secretly so good you'll find yourself making extra just to drizzle on tomorrow's leftovers.
02 -
  • Don't rinse the shrimp after deveining unless absolutely necessary, because you're washing away flavor.
  • The tahini sauce must be whisked properly or it turns lumpy and bitter instead of creamy and luxurious.
03 -
  • Toast your tahini in a dry pan for thirty seconds before whisking if it tastes slightly bitter, this mellows it out and deepens the flavor.
  • Cook your shrimp just until they turn pink, one second too long and they become rubbery and bounce back like tiny rubber bands.
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