Mediterranean Shrimp Bowl (Print Version)

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

# What You 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

# How To Make:

01 - Prepare 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 the 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 if needed to reach desired consistency.
05 - In serving bowls, layer the cooked quinoa, spinach or arugula, cherry tomatoes, cucumber, olives, and red onion in individual bowls.
06 - Top each bowl with the sautéed shrimp and drizzle generously with tahini sauce.
07 - Garnish with chopped parsley and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • It's a complete meal in one bowl that somehow feels lighter than it actually is, thanks to all those fresh vegetables doing the heavy lifting.
  • The shrimp cooks faster than you'd expect, so this is genuinely achievable on a busy weeknight without resorting to takeout.
02 -
  • Overcooked shrimp becomes rubbery almost instantly, so set a timer and pull them off heat the moment they turn opaque—they'll continue cooking slightly from residual heat.
  • The tahini sauce thickens as it sits, so if you're making it ahead, thin it with extra water just before serving or it'll be almost paste-like.
03 -
  • Thaw frozen shrimp in the refrigerator overnight rather than at room temperature—they'll stay firmer and more flavorful than rapid thawing methods.
  • Make the tahini sauce first so it can rest while you cook; a little sitting time makes it taste more developed and cohesive.
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