Save The smell of garlic hitting hot olive oil always pulls me back into the kitchen, even when I'm tempted to order takeout. I started making these shrimp bowls on weeknights when I needed something that felt indulgent but didn't require an hour of prep. The first batch was a happy accident, really—I had leftover quinoa, some wilting spinach, and a craving for something bright. Now it's my go-to when I want to feel like I'm eating at a sunny cafe by the sea, even if I'm just standing at my counter in socks.
I made this for my sister after she spent the day helping me move furniture, and she ate two bowls before even asking what was in it. She's the type who usually picks at food, but she kept going back for more of that tangy tahini sauce. We sat on the porch with our bowls, and she said it reminded her of a lunch we had in Athens years ago. I didn't have the heart to tell her I'd never been, but I took it as the highest compliment anyway.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or off, and if they're still a bit frozen when you start prepping, that's fine—they thaw fast under cool running water.
- Olive oil: This is what carries the garlic and paprika into every bite of shrimp, so use one you'd happily dip bread into.
- Garlic, minced: Fresh garlic makes all the difference here, the jarred stuff just doesn't have that sharp, sweet punch.
- Smoked paprika: This is the secret that makes people ask what's in your spice blend, it adds a subtle smokiness without any actual grilling.
- Sea salt and black pepper: Simple seasoning, but don't skip the pepper, it wakes up the sweetness of the shrimp.
- Cooked quinoa: Quinoa is my favorite base because it soaks up the tahini sauce like a dream, but brown rice or farro work beautifully too.
- Cherry tomatoes, halved: Their juices mix with the sauce and create little pockets of brightness in every bite.
- Cucumber, diced: This adds crunch and coolness, balancing the warmth of the shrimp and the richness of tahini.
- Kalamata olives, pitted and halved: They bring a briny, salty punch that makes the whole bowl feel more alive.
- Red onion, thinly sliced: A little sharpness goes a long way, if raw onion is too much for you, soak the slices in cold water for five minutes first.
- Baby spinach or arugula: I usually grab whatever looks perkiest at the store, arugula adds a peppery bite, spinach is milder and sweeter.
- Tahini: Stir it well before measuring, the oil separates and you want that creamy consistency throughout.
- Fresh lemon juice: Bottled lemon juice will work in a pinch, but fresh makes the sauce taste like sunshine.
- Water: This thins the tahini into a drizzle-able sauce, add it slowly until you get the texture you want.
- Ground cumin: Just a pinch adds earthiness that ties all the Mediterranean flavors together.
- Fresh parsley, chopped: A handful of green at the end makes everything feel fresher and more intentional.
- Lemon wedges: A squeeze right before eating brightens every flavor and makes the bowl feel complete.
Instructions
- Cook your grains:
- Follow the package directions for quinoa, rice, or whatever grain you're using, and set it aside to cool slightly while you prep everything else. If you're using leftover grains from the fridge, fluff them with a fork and let them come to room temperature.
- Season the shrimp:
- Toss the shrimp in a bowl with olive oil, minced garlic, smoked paprika, salt, and pepper until every piece is coated. The shrimp should glisten, and you'll start to smell that garlicky goodness right away.
- Sear the shrimp:
- Heat your skillet over medium-high until it's hot enough that a drop of water sizzles on contact, then add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink and opaque, and resist the urge to move them around too much so they get a nice sear.
- Make the tahini sauce:
- Whisk together tahini, lemon juice, water, minced garlic, cumin, and salt in a small bowl until it's smooth and pourable. If it's too thick, add water a teaspoon at a time until it reaches a consistency that drizzles easily off a spoon.
- Assemble the bowls:
- Start with a base of grains in each bowl, then layer on the spinach or arugula, cherry tomatoes, cucumber, olives, and red onion. Arrange everything so you can see all the colors, it makes the bowl feel more special.
- Top and finish:
- Place the warm shrimp on top of each bowl and drizzle generously with the tahini sauce. Sprinkle with fresh parsley, tuck in a lemon wedge, and serve immediately while the shrimp are still hot.
Save There was a night last summer when I made these bowls for a small dinner on my balcony, and we ate them as the sun went down and the air finally cooled. My friend Jake, who usually claims he doesn't like healthy food, went quiet for a full minute after his first bite, then asked if I'd teach him how to make the sauce. That's when I knew this recipe was a keeper—it turns skeptics into believers without them even realizing they're eating vegetables.
Choosing Your Grain
Quinoa is my default because it cooks fast and has that nutty flavor that plays well with tahini, but I've made this with farro when I want something chewier and more rustic. Brown rice is great if you want a milder base that lets the shrimp and vegetables shine, and couscous works when you're truly pressed for time since it's ready in five minutes. Whatever you choose, make sure it's seasoned lightly with salt while it cooks, bland grains will drag down the whole bowl no matter how good everything else is.
Swapping the Protein
I've made this with grilled chicken thighs when shrimp wasn't in the budget, and it was just as satisfying, especially with that smoky paprika. Crispy chickpeas are another favorite, toss them with the same spices and roast them until crunchy for a vegan version that's surprisingly hearty. Tofu works too if you press it well and get a good sear, the key is giving whatever protein you use enough seasoning and a little char so it stands up to all those bold Mediterranean flavors.
Make It Your Own
This bowl is endlessly flexible, so don't stress if you're missing an ingredient or two. I've added roasted red peppers when I had a jar open, and they brought a sweet, smoky depth that was incredible. Crumbled feta is a game changer if you eat dairy, it adds creaminess and tang that pairs beautifully with the tahini. Sometimes I throw in a handful of fresh dill instead of parsley, or I'll add a pinch of red pepper flakes to the shrimp for a little heat.
- Try adding a handful of toasted pine nuts or slivered almonds for crunch
- A few spoonfuls of hummus on the side never hurt anyone
- If you love pickled things, add some pickled red onions or pepperoncini for extra zing
Save This bowl has become my answer to the question of what to make when I want to feel good about dinner without spending my whole evening in the kitchen. It's bright, satisfying, and somehow always tastes better than I remember.
Common Questions
- → Can I substitute the shrimp?
Yes, grilled chicken breast, crispy tofu cubes, or roasted chickpeas work wonderfully as alternatives. Adjust cooking times accordingly for each protein choice.
- → What grains work best?
Quinoa, brown rice, farro, or couscous all complement the Mediterranean flavors. Quinoa cooks fastest while farro provides a nutty texture.
- → How long does the tahini sauce keep?
Store the sauce in an airtight container in the refrigerator for up to one week. It may thicken over time, so add water as needed.
- → Is this bowl dairy-free?
Yes, this bowl is naturally dairy-free. However, you can add crumbled feta cheese if dairy is not a dietary concern.
- → Can I prepare components ahead?
Absolutely. Cook grains, chop vegetables, and prepare tahini sauce up to three days in advance. Store separately and assemble when ready to serve.