Mediterranean Shrimp Bowl

There's something about assembling a Mediterranean bowl that feels less like cooking and more like painting with ingredients. I discovered this particular combination on a humid summer afternoon when my fridge held shrimp, half a container of tahini, and an abundance of vegetables that needed rescuing. What started as a simple pantry solution turned into the kind of meal I now make whenever I need something that tastes restaurant-quality but won't keep me in the kitchen sweating over a stove.

I made this for my sister last spring when she was visiting and had just gone pescatarian, and I watched her face light up when she took that first bite with shrimp and tahini sauce hitting at the same time. She's made it at least a dozen times since, which tells you something about how forgiving and delicious this bowl truly is.

Ingredients

• Large shrimp (1 lb, peeled and deveined): The size matters here because they cook quickly and evenly, turning that beautiful pink without becoming rubbery if you're paying attention.
• Olive oil: Use one you actually enjoy tasting since it coats the shrimp directly and isn't hidden in a cooked sauce.
• Garlic (3 cloves total, minced): Two cloves go into the shrimp marinade for punch, one into the tahini sauce for deeper flavor throughout.
• Smoked paprika (1 tsp): This is the secret ingredient that makes people ask what you did differently, even though it's just paprika.
• Sea salt and black pepper: Don't skip the seasoning step on the shrimp itself, it's what prevents them from tasting bland.
• Cooked quinoa or grain of choice (1 cup): Cook this first or use leftover grains, it serves as your sturdy foundation.
• Cherry tomatoes (1 cup, halved): The sweetness balances the briny olives and creamy tahini beautifully.
• Cucumber (1 cup, diced): Keeps everything fresh and crisp, a textural contrast to the warm shrimp and soft grains.
• Kalamata olives (1/2 cup, pitted and halved): If you buy unpitted ones by mistake, pit them fresh, the flavor difference is noticeable.
• Red onion (1/2 cup, thinly sliced): Raw red onion has a sharpness that wakes up your palate between bites.
• Baby spinach or arugula (1 cup): Arugula adds a peppery note, spinach is milder, choose based on your mood.
• Tahini (1/4 cup): The creamy heart of this bowl, stir your jar well before measuring since it settles.
• Fresh lemon juice (2 tbsp): Squeeze it fresh, bottled tastes noticeably different and flatter.
• Water for sauce: Have extra on hand, you'll likely need more than the initial 2 tbsp to get the right consistency.
• Ground cumin (1/4 tsp): A whisper of warmth that ties the whole bowl together.
• Fresh parsley (2 tbsp, chopped): The final flourish that makes everything look intentional and finished.
• Lemon wedges: For people who want extra brightness and for squeezing over their finished bowl.

Instructions

Start your grains first:

Get your quinoa or chosen grain cooking according to package directions while you prep everything else, this way it's done right when you need it.

Season your shrimp generously:

In a bowl, toss the peeled shrimp with olive oil, minced garlic, smoked paprika, salt, and pepper until every piece is coated. Let it sit for a few minutes if you have time, the flavors will penetrate.

Get your pan screaming hot:

Heat your skillet over medium-high heat until you see wisps of smoke, it's the only way to get that slight caramelization on the shrimp. Once it's hot, add your seasoned shrimp and don't touch them for the first 2-3 minutes.

Cook shrimp just until opaque:

Flip each piece and cook the other side for another 1-2 minutes until they're fully pink and feel firm when you press gently. Overcooked shrimp becomes tough, so watch the clock carefully here.

Make your tahini sauce silky:

Whisk together tahini, lemon juice, water, minced garlic, cumin, and salt in a small bowl until it's completely smooth. Add water a tablespoon at a time until you reach a drizzleable consistency, it should be thinner than peanut butter but not as thin as ranch dressing.

Build your bowls with intention:

Start with a base of your cooked grains, then layer on the spinach or arugula, followed by the fresh vegetables arranged however looks good to you. Top with your warm shrimp right before serving so the heat contrasts with the cool vegetables.

Finish and serve:

Drizzle each bowl generously with tahini sauce, scatter parsley over the top, and place lemon wedges alongside for people to use as they like. Serve immediately while the shrimp is still warm.

Save

What really sold me on making this regularly was realizing how easily it accommodates whatever I have on hand that day. Some weeks I use farro instead of quinoa, or swap in chickpeas when I'm out of shrimp, and it tastes just as intentional and delicious.

Why This Bowl Feels Special

There's a reason Mediterranean food has sustained people for centuries, it's because the flavors genuinely complement each other rather than compete. The briny olives play against the bright lemon in the tahini, the soft grains ground everything, and then the shrimp brings a subtle richness that makes the whole thing taste like you put more effort in than you actually did. Every element earns its place on the plate.

Customizing Your Bowl

One of the best things about this formula is how easily it bends to what's in your kitchen or what you're craving that day. I've made it with grilled chicken when shrimp wasn't available, roasted chickpeas when I wanted to go fully vegetarian, and even baked tofu for a friend who eats plant-based. The tahini sauce and grain base stay the same, so you're never starting from scratch.

Making It a Complete Meal

This bowl is substantial enough to stand alone as a complete dinner, the protein from the shrimp and tahini, fiber from the grains and vegetables, and healthy fats from the olive oil and sesame all mean you'll actually feel satisfied for hours afterward. I usually pair it with cold white wine or sparkling water with lemon, it feels restaurant-quality without the restaurant price tag or the need for sides. If you're feeding people who are extra hungry, serve with warm pita or crusty bread on the side.

• The tahini sauce actually improves if you make it an hour ahead and let it sit, the flavors deepen and meld together beautifully.
• Raw vegetables can be prepped up to a day in advance, just store them separately so nothing gets soggy.
• If you're meal prepping, store the grains, vegetables, and shrimp separately from the tahini sauce, assemble just before eating to keep everything fresh and crisp.

Save

This bowl has become my go-to whenever I want to feel like I'm eating something special without the stress of complicated cooking. It's quick enough for a weeknight but elegant enough to serve when people come over.

Recipe FAQs

→ Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp work perfectly for this bowl. Thaw them completely in the refrigerator overnight or under cold running water before patting dry and seasoning. Frozen shrimp are often just as fresh as what you find at the seafood counter.

→ What grains work best as the base?

Quinoa is the recommended choice for its fluffy texture and complete protein profile. However, brown rice, farro, couscous, or even bulgur all make excellent substitutes. Each grain offers a slightly different texture and cooking time, so choose based on your preference and schedule.

→ How long does the tahini sauce keep?

The tahini sauce can be made ahead and stored in an airtight container in the refrigerator for up to one week. The sauce may thicken when cold—simply whisk in a small amount of water to reach the desired consistency again.

→ Can I make this bowl ahead for meal prep?

Absolutely. The components can be prepped separately and stored in the refrigerator for up to 4 days. Keep the tahini sauce in a separate container and the grains, vegetables, and shrimp in individual containers. Assemble bowls when ready to eat and reheat the shrimp gently if desired.

→ What protein alternatives can I substitute for shrimp?

Grilled chicken breast strips, pan-seared tofu cubes, or roasted chickpeas all make excellent protein substitutions. Adjust cooking times accordingly—chicken takes about 6-8 minutes per side, tofu needs about 4 minutes per side, and chickpeas roast at 400°F for 20-25 minutes until crispy.

→ Is this bowl dairy-free and gluten-free?

As written, this bowl is dairy-free and can be gluten-free if you choose quinoa, rice, or certified gluten-free couscous as your grain. Farro and traditional couscous contain gluten. Always check labels on packaged ingredients to confirm your dietary needs are met.