Mediterranean Shrimp Bowl (Print View)

Succulent shrimp over quinoa with Mediterranean vegetables and creamy tahini sauce.

# Components:

→ 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 as needed
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

# Directions:

01 - Cook 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. Remove from heat.
04 - In a small bowl, whisk together tahini, lemon juice, water, minced garlic, cumin, and salt until smooth. Adjust consistency with additional water if needed.
05 - Divide cooked grains among serving bowls. Layer with baby spinach, cherry tomatoes, cucumber, olives, and red onion.
06 - Top each bowl with sautéed shrimp. Drizzle generously with tahini sauce, garnish with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything comes together in about half an hour, which means you can make it on a weeknight without feeling rushed or frazzled.
  • The tahini sauce doubles as a dip, dressing, and magical flavor binder that makes even plain grains taste luxurious.
  • You can swap nearly every ingredient based on what you have, so it never gets boring and nothing goes to waste.
02 -
  • Don't overcook the shrimp or they turn rubbery and sad, so pull them off the heat the moment they turn opaque all the way through.
  • Taste your tahini sauce before drizzling because tahini brands vary wildly in bitterness, and you might need extra lemon juice or a pinch of honey to balance it.
  • Let your cooked grains cool for a few minutes before assembling the bowls, or they'll wilt the greens and make everything soggy instead of fresh and crisp.
03 -
  • Toast your cooked quinoa in a dry skillet for two minutes before building the bowls to add a nutty depth that makes it taste almost fancy.
  • Use a microplane to grate the garlic for the sauce instead of mincing it, which creates a smoother texture and prevents harsh garlic chunks.
  • Drizzle a little extra olive oil over the finished bowl right before serving for a glossy finish and richer mouthfeel.
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