Mediterranean Shrimp Bowl (Print Version)

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

# Ingredients List:

→ 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

# Directions:

01 - Cook 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, sea salt, and black pepper until evenly coated.
03 - Heat a skillet over medium-high heat. Add seasoned shrimp and cook for 2 to 3 minutes per side until pink and opaque. Transfer to a plate.
04 - In a small bowl, whisk together tahini, fresh lemon juice, water, minced garlic, ground cumin, and sea salt until smooth. Adjust consistency with additional water if needed.
05 - Divide cooked quinoa among serving bowls. Layer baby spinach or arugula, cherry tomatoes, cucumber, Kalamata olives, and red onion over the grains.
06 - Place sautéed shrimp on top of each bowl. Drizzle generously with tahini sauce.
07 - Garnish with chopped fresh parsley and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • It comes together in 35 minutes flat, which means you can have dinner on the table faster than most delivery places can get it to your door.
  • The tahini sauce is so creamy and bright that it makes even the simplest vegetables feel luxurious and intentional.
  • You can prep everything ahead and assemble bowls in minutes, perfect for those nights when you're feeding people on different schedules.
02 -
  • The tahini sauce is forgiving but it thickens as it sits, so make it just before you assemble bowls and drizzle immediately, or thin it with a splash more lemon juice or water right before serving.
  • Don't overcrowd the skillet with shrimp or they'll steam instead of sear, work in batches if you're doubling the recipe or cook them a few at a time.
03 -
  • Pat your shrimp completely dry before cooking, any excess moisture will steam them instead of letting them develop a golden exterior.
  • If your tahini sauce breaks or gets too thick, whisk in a tiny bit of water and lemon juice together rather than just water alone, the acid helps emulsify everything back to silky smoothness.
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