Mediterranean Shrimp Bowl (Printable)

Succulent shrimp over Mediterranean vegetables and grains with creamy tahini sauce, ready in 35 minutes.

# 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 directions. Set aside to cool slightly.
02 - In a medium bowl, combine shrimp with olive oil, minced garlic, smoked paprika, sea salt, and black pepper. Toss until evenly coated.
03 - Heat a skillet over medium-high heat. Add seasoned shrimp and cook 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, ground cumin, and sea salt until smooth. Add additional water as needed to reach desired consistency.
05 - In serving bowls, layer cooked quinoa, baby spinach, cherry tomatoes, cucumber, Kalamata olives, and red onion.
06 - Arrange sautéed shrimp over vegetables. Drizzle generously with tahini sauce.
07 - Top each bowl with fresh parsley and serve with lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than takeout, yet tastes like you've been planning it for days.
  • Every component can be prepped ahead, making weeknight dinners feel effortless.
  • The tahini sauce is addictively creamy without any cream, and it transforms whatever vegetables you have on hand.
02 -
  • Don't overcrowd the skillet when searing shrimp—they need room to develop color, and crowding them steams them instead.
  • The tahini sauce thickens as it sits, so make it last if you're serving people over time, or thin it again just before plating.
03 -
  • Toast your cumin in a dry pan for thirty seconds before whisking it into the tahini sauce—it blooms into something more fragrant and complex.
  • Buy pre-cooked grains if you're short on time, but season them lightly with salt and lemon juice so they taste intentional rather than generic.
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