Mediterranean Shrimp Bowl (Printable version)

Succulent shrimp with Mediterranean vegetables, quinoa, 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 It:

01 - Prepare the quinoa according to package instructions and set aside to cool slightly.
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 the seasoned shrimp and cook for 2 to 3 minutes per side until pink and opaque throughout. Remove from heat immediately.
04 - In a small bowl, whisk together tahini, lemon juice, water, minced garlic, cumin, and salt until smooth and creamy. Add additional water to achieve desired consistency.
05 - In serving bowls, layer the cooked quinoa, baby spinach, cherry tomatoes, cucumber, olives, and red onion in a visually appealing arrangement.
06 - Top each bowl with sautéed shrimp and drizzle generously with tahini sauce. Garnish with fresh parsley and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, but tastes like you actually planned ahead.
  • The tahini sauce is secretly addictive—I find myself making extra just to drizzle on leftovers the next day.
  • You can swap proteins and vegetables based on what's in your kitchen, so it never gets boring.
02 -
  • Don't let shrimp overcook or they'll turn rubbery—the moment they're fully pink is the moment to pull them off the heat, not a second later.
  • Make the tahini sauce first, because if it's too thick and you're scrambling to thin it while everything else is done, it's surprisingly stressful.
  • The vegetables can be prepped hours ahead, but dress the greens only right before serving or they'll get soggy.
03 -
  • Cook your shrimp in batches if you're feeding more than four people—overcrowding the skillet makes them steam instead of sear, and steamed shrimp lack that subtle caramelized edge.
  • The tahini sauce should be thick enough to coat your spoon but thin enough to drizzle; if you're ever unsure, it's better slightly thinner because you can always dip rather than drizzle.
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