Mediterranean Shrimp Bowl (Printer View)

Succulent 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
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

# Method Steps:

01 - Cook quinoa according to package instructions and set aside.
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 achieve desired consistency.
05 - In serving bowls, layer cooked quinoa, baby spinach or arugula, cherry tomatoes, cucumber, olives, and red onion.
06 - Place sautéed shrimp atop each bowl and drizzle generously with tahini sauce.
07 - Garnish with chopped parsley and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • It tastes like a vacation but comes together faster than most delivery orders
  • The tahini sauce is so good you'll want to drizzle it on everything for the rest of the week
  • You can prep the veggies and sauce ahead, then just sear the shrimp when hunger hits
  • It looks impressive enough for guests but forgiving enough for a solo Tuesday dinner
02 -
  • Don't overcook the shrimp or they'll turn rubbery, the second they're pink and opaque all the way through, pull them off the heat
  • Stir your tahini before you measure it out, mine once seized up into a grainy mess because the oil had separated and I only scooped from the bottom
  • If your tahini sauce is too thick and won't whisk smooth, add warm water instead of cold, it emulsifies better and creates a silkier texture
03 -
  • Make a double batch of tahini sauce and keep it in the fridge, it lasts a week and transforms boring lunches into something you'll actually look forward to
  • If your shrimp release a lot of liquid in the pan, don't panic, just pour it off halfway through cooking so they sear instead of steam
  • Prep all your veggies in advance and store them in containers, then assembling the bowls becomes a five-minute affair on busy nights
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