Save to Pinterest There's something magical about assembling a bowl that feels both sophisticated and effortless. I discovered this Mediterranean shrimp bowl on a Tuesday evening when I had beautiful shrimp in the fridge and absolutely nothing planned for dinner, so I started pulling together whatever bright vegetables caught my eye. The moment that tahini sauce came together—creamy, tangy, golden—I realized I'd stumbled onto something I'd be making constantly. It's the kind of meal that tastes like you spent hours in the kitchen when really, you've got something delicious on the table in under 40 minutes.
I made this for my sister last summer when she was going through a phase of eating only whole foods, and watching her face light up when she tasted that tahini sauce was worth every minute of chopping. She asked for the recipe three times during that meal alone, and now she makes it as often as I do.
Ingredients
- Large shrimp (1 lb, peeled and deveined): The star of the show—buy them as fresh as possible, and if you're deveining them yourself, it's honestly meditative once you get the rhythm.
- Olive oil (1 tbsp): Just enough to coat the shrimp without making it greasy; use your good oil here since the flavor matters.
- Garlic (3 cloves total, minced): Two cloves go in the shrimp marinade, one in the tahini—don't skip either, as they add different dimensions of flavor.
- Smoked paprika (1 tsp): This is what gives the shrimp that subtle depth; regular paprika won't give you the same smokiness.
- Sea salt and black pepper: Season generously enough that you taste them, but hold back just a touch since the tahini sauce has salt too.
- Cooked grains (1 cup): Quinoa is my default, but brown rice, farro, or couscous all work beautifully as your base.
- Cherry tomatoes (1 cup, halved): The sweetness balances the earthiness of everything else; halving them prevents them from rolling everywhere.
- Cucumber (1 cup, diced): Keep the skin on for color and texture; there's no need to peel it.
- Kalamata olives (1/2 cup, pitted and halved): Their briny punch is essential to that Mediterranean flavor, so don't use canned black olives as a substitute.
- Red onion (1/2 cup, thinly sliced): Thin slices matter here because they'll be less sharp and more pleasant to bite through.
- Baby spinach or arugula (1 cup): This adds green, nutrition, and a peppery note that complements the tahini beautifully.
- Tahini (1/4 cup): Buy the creamy kind, not the one that's heavily separated, unless you love stirring for five minutes.
- Fresh lemon juice (2 tbsp): Real lemons only—bottled juice won't give you the brightness this sauce needs.
- Water (2 tbsp, plus more): Start with this amount and add more gradually until the sauce reaches the consistency you want.
- Ground cumin (1/4 tsp): A tiny amount goes a long way, so measure carefully to avoid overpowering the sauce.
- Fresh parsley (2 tbsp, chopped): The final flourish that makes everything look intentional and taste fresher.
- Lemon wedges: Serve these alongside so people can squeeze more brightness into their bowl if they want it.
Instructions
- Cook your grains ahead:
- Get your quinoa, rice, or whatever grain you're using started first so it's ready when you are. This is the one step you can do while doing absolutely nothing else.
- Season and coat the shrimp:
- In a medium bowl, toss your shrimp with olive oil, minced garlic, smoked paprika, salt, and pepper until each piece is evenly coated. Let them sit for just a minute while you get your skillet going.
- Sear the shrimp until pink:
- Heat your skillet over medium-high heat until it's hot enough that a drop of water sizzles immediately. Add the shrimp and let them sit undisturbed for 2-3 minutes per side until they turn pink and opaque—flip only once, and don't crowd the pan or they'll steam instead of sear.
- Whisk the tahini sauce smooth:
- In a small bowl, combine tahini, fresh lemon juice, water, minced garlic, cumin, and salt, whisking until completely smooth and creamy. If it's too thick, add water one teaspoon at a time until you get a drizzle-able consistency.
- Build your bowl:
- Start with a base of cooked grains, then add a handful of fresh greens, followed by your halved tomatoes, diced cucumber, olives, and thinly sliced red onion. This order keeps delicate greens from being crushed under heavier vegetables.
- Top and drizzle:
- Arrange the seared shrimp on top of your vegetable medley, then drizzle generously with tahini sauce. The sauce should pool slightly at the bottom so every bite has that creamy element.
- Finish and serve:
- Scatter fresh parsley over the top and place lemon wedges on the side so people can add extra brightness if they want it. Eat immediately while everything is still warm and the greens haven't started to wilt from the warm grains.
Save to Pinterest There's a ritual to this bowl that I love—the way people slow down when they eat it, how they instinctively squeeze that lemon wedge over the top, the little moment of satisfaction when they realize it's both healthy and genuinely delicious. It stopped being just dinner for me and became something I make when I want to feel good, inside and out.
Why This Bowl Works
The beauty of a bowl is that every component stands on its own, but together they create something greater than the sum of their parts. The warm grains make the dish satisfying, the fresh vegetables add crunch and brightness, the briny olives anchor everything with flavor, and the shrimp brings that protein and luxe factor that makes it feel special. The tahini sauce is the glue that ties it all together, turning what could be a sad desk lunch into something you'd actually crave.
Making It Your Own
This recipe is less a rigid formula and more a framework for whatever you have on hand. In winter I swap the raw vegetables for roasted ones—roasted chickpeas instead of shrimp, charred bell peppers, caramelized onions. In summer I load it with as many raw vegetables as I can fit. The tahini sauce works with everything, which is the real secret.
Storage and Serving Tips
The bowl is best assembled fresh and eaten immediately, but you can absolutely prep components ahead if you're meal planning. Keep the cooked grains, chopped vegetables, and tahini sauce in separate containers, and assemble everything just before eating so the greens stay crisp and the shrimp doesn't get soggy from sitting.
- Leftover shrimp can be eaten cold the next day, and honestly it's still delicious even if less ideal than fresh.
- If you make extra tahini sauce, it keeps in the fridge for three days and works on absolutely everything from roasted vegetables to grain salads.
- This bowl freezes poorly because of the fresh vegetables and greens, so plan to eat it within a day of assembly.
Save to Pinterest This meal feels like a treat but tastes like something you've been eating forever—the mark of a recipe worth keeping. Make it once, and it'll become your reliable answer to the question of what's for dinner.
Recipe FAQs
- → How long does this Mediterranean bowl keep in the refrigerator?
The components stay fresh for 3-4 days when stored separately. For best results, keep the tahini sauce in a separate container and assemble bowls just before serving.
- → Can I grill the shrimp instead of using a skillet?
Absolutely. Grill the shrimp over medium-high heat for 2-3 minutes per side until they turn pink and develop light char marks. This adds a lovely smoky depth to the bowl.
- → What other grains work well in this bowl?
Brown rice, farro, couscous, or even bulgur all make excellent substitutions for quinoa. Each brings its own texture and nutritional profile while complementing the Mediterranean flavors beautifully.
- → Is the tahini sauce suitable for meal prep?
The tahini sauce thickens when refrigerated. Simply whisk in a tablespoon of water or lemon juice before serving to restore the creamy consistency. It keeps well for up to a week.
- → Can I make this bowl dairy-free?
This bowl is naturally dairy-free as written. The tahini sauce provides richness without any dairy products. Just omit any optional feta cheese garnish to keep it completely dairy-free.
- → What vegetables can I add for more variety?
Roasted bell peppers, grilled zucchini, artichoke hearts, or fresh herbs like mint and dill all work wonderfully. You can also add avocado for creaminess or roasted eggplant for depth.