Mediterranean Shrimp Bowl (Print View)

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

# 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

# Method:

01 - Prepare quinoa according to package instructions and set aside to cool slightly.
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 gradually to achieve desired consistency.
05 - Divide cooked grains among serving bowls. Layer baby spinach or arugula, cherry tomatoes, cucumber, olives, and red onion over the grains.
06 - Top each bowl with sautéed shrimp and drizzle generously with tahini sauce. Garnish with chopped parsley and serve with lemon wedges immediately.

# Expert Advice:

01 -
  • The tahini sauce is genuinely addictive—creamy, tangy, and somehow makes everything taste better when you drizzle it on.
  • You can prep most of the vegetables while the shrimp cooks, so there's no waiting around watching water boil.
  • It's naturally pescatarian and dairy-free, but nobody eating it will feel like they're missing anything.
02 -
  • Don't overcrowd the skillet when cooking shrimp—if they're packed too tightly, they'll steam instead of sear, and you'll lose that delicate sautéed flavor.
  • The tahini sauce will continue to thicken slightly as it sits, so make it a bit looser than you think you want it at first.
03 -
  • Prep your vegetables while the grains cook and the shrimp rests—there's no downtime waiting around for anything.
  • If making this ahead for lunch the next day, store the tahini sauce separately so the bowl doesn't get soggy overnight.
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