This Mediterranean Shrimp Bowl delivers a nourishing and satisfying meal in about 30 minutes. Plump, garlicky shrimp rest on lemon-herb quinoa with crisp cucumbers, juicy tomatoes, and briny olives, all tied together with creamy tahini sauce. It’s a complete, balanced meal perfect for busy weeknights or easy entertaining.
Why You’ll Love This Mediterranean Shrimp Bowl
- Complete & Balanced: Lean protein, complex carbs, healthy fats, and fresh veggies in one bowl.
- Bright & Vibrant: Every bite celebrates lemon, garlic, herbs, and briny olives.
- Highly Customizable: Swap grains or veggies based on what you have available.
- Quick & Easy: Ready in 30 minutes for a restaurant-quality meal at home.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 200 g uncooked quinoa
- 1 large lemon (you’ll use the juice and zest)
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil, divided
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 English cucumber, diced
- 250 g cherry tomatoes, halved
- 75 g kalamata olives, pitted and halved
- 50 g red onion, thinly sliced
- 60 g feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- For the Tahini Sauce: 60 g tahini, 3 tbsp lemon juice, 1 small garlic clove (minced), 3-4 tbsp water, salt to taste
Tools: Medium saucepan, large skillet, small bowl for whisking, measuring spoons/cups
Notes: Don’t stress if you’re missing an ingredient—this bowl is wonderfully adaptable. The key players are the shrimp, a grain base, and fresh veggies. The tahini sauce is non-negotiable for the full experience.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 32 g |
| Fat: | 20 g |
| Carbs: | 42 g |
| Fiber: | 7 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp completely dry. This is the single most important step for getting a beautiful sear on your shrimp instead of steaming them. Use paper towels and really press to remove all that surface moisture.
- Rinse your quinoa thoroughly. Quinoa has a natural coating called saponin that can taste bitter. Giving it a good rinse in a fine-mesh strainer under cold water until the water runs clear makes all the difference.
- Don’t skip toasting the quinoa. Before you add the water, toast the rinsed and drained quinoa in the dry saucepan for a minute or two. You’ll smell a lovely, nutty aroma—this simple step deepens the flavor immensely.
- Your tahini might be stubborn. When you first mix the tahini with lemon juice and garlic, it will likely seize up and become very thick. Don’t panic! This is normal. Just keep whisking and slowly add water until it transforms into a smooth, pourable sauce.
How to Make Mediterranean Shrimp Bowl
Step 1: Let’s start with the quinoa, as it needs a little time to cook and fluff. Add your rinsed quinoa to a medium saucepan over medium heat. Toast it for about 2 minutes, stirring frequently, until you catch a whiff of a nutty fragrance. Then, add the water (using the package directions as a guide, usually a 1:2 quinoa-to-water ratio), a big pinch of salt, and half the lemon zest. Bring it to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes. You’ll know it’s done when the grains are tender and little “tails” have spiraled out. Remove it from the heat and let it sit, covered, for 5-10 minutes before fluffing with a fork.
Step 2: While the quinoa is working, marinate the shrimp. In a medium bowl, toss the dried shrimp with one tablespoon of the olive oil, half of the minced garlic, the dried oregano, smoked paprika, and a good pinch of salt and black pepper. Let them sit for at least 5 minutes—this is a quick marinade, but it infuses a ton of flavor.
Step 3: Now for the star of the show: the tahini sauce. In a small bowl, whisk together the tahini, 3 tablespoons of lemon juice, and the remaining minced garlic clove. It will thicken up dramatically—that’s exactly what you want. Then, slowly whisk in the water, one tablespoon at a time, until the sauce thins out to a smooth, drizzle-able consistency. Season with salt to taste. Set this beautiful, creamy sauce aside.
Step 4: Time to cook the shrimp. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer—don’t crowd the pan, or they’ll steam. Cook for 1-2 minutes per side, until they’re pink, opaque, and lightly caramelized. The trick is to leave them alone so they get a nice sear. This should only take 3-4 minutes total. Transfer them to a plate immediately so they don’t overcook.
Step 5: While the shrimp cooks, you can assemble your veggie components. In a large bowl, gently combine the diced cucumber, halved cherry tomatoes, sliced red onion, and halved kalamata olives. You can add a tiny pinch of salt here to help the tomatoes release their juices.
Step 6: It’s assembly time! To each serving bowl, add a generous base of the fluffy lemon quinoa. Top with a big scoop of the fresh vegetable mixture. Artfully arrange the warm, garlicky shrimp over the top. Sprinkle with the crumbled feta cheese and fresh parsley. Finally, and this is the best part, drizzle that luscious tahini sauce over everything. Serve immediately while the shrimp are still warm and the veggies are crisp.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 2 days (shrimp and quinoa 3–4 days).
- Freezer: Freeze cooked shrimp and quinoa up to 3 months; veggies and sauce don’t freeze well.
- Reviving: Reheat shrimp and quinoa gently; assemble fresh with cold veggies and sauce.
Serving Suggestions
Complementary Dishes
- Warm pita bread or flatbread — Perfect for scooping up every last bit of quinoa, shrimp, and tahini sauce from the bottom of the bowl. It turns the meal into a fun, interactive experience.
- A simple arugula salad with a lemon vinaigrette — The peppery arugula provides a lovely bitter contrast to the sweet shrimp and creamy sauce, and the lemon ties it all back to the main dish.
- Roasted asparagus or broccoli — If you want an extra veggie boost, some simply roasted green vegetables on the side complement the fresh flavors in the bowl without competing with them.
Drinks
- A crisp, dry rosé — The bright acidity and subtle red fruit notes are a fantastic match for the garlic, lemon, and briny olives in the bowl. It just feels right.
- A citrus-forward IPA or a pale ale — The hoppy, grapefruity notes in the beer cut through the richness of the tahini and feta beautifully, cleansing the palate between bites.
- Sparkling water with lemon and mint — For a non-alcoholic option, this is incredibly refreshing and elevates the whole meal without adding any sweetness.
Something Sweet
- Baklava — The honey, nuts, and flaky phyllo pastry are a classic Mediterranean dessert that provides a wonderful sweet and crunchy finish after the savory bowl.
- Lemon sorbet — It’s light, palate-cleansing, and continues the citrus theme from the main course in the most delightful, refreshing way.
- Greek yogurt with honey and walnuts — Simple, elegant, and not too heavy. It feels like a natural extension of the meal’s flavors and is ready in minutes.
Top Mistakes to Avoid
- Mistake: Overcooking the shrimp. Shrimp cook in a flash and become rubbery and tough if left on the heat for just a minute too long. As soon as they curl into a “C” shape and turn opaque, they’re done. I’ve messed this up before too, and it’s a real shame.
- Mistake: Not rinsing the quinoa. That bitter saponin coating is no joke. If your grain base tastes unpleasantly bitter, this is almost certainly the reason. A quick rinse solves everything.
- Mistake: Adding the salt to the tahini sauce too early. Salt can sometimes cause the tahini to thicken and seize even more. It’s best to whisk your sauce to the perfect consistency first, and then season it with salt at the very end.
- Mistake: Crowding the pan with shrimp. If you dump all the shrimp in at once, they’ll release steam and boil instead of sear. Cook in batches if your pan isn’t big enough to hold them in a single layer for that perfect caramelization.
Expert Tips
- Tip: For an extra flavor boost, add a tablespoon of chopped fresh dill or mint to the vegetable mix. These herbs bring a wonderful, bright freshness that plays so well with the lemon and garlic.
- Tip: Make this a meal prep superstar. Cook the quinoa and prep the veggies (store them separately) and the tahini sauce up to 4 days in advance. You’ll only need to quickly cook the shrimp before assembling your bowls for a lightning-fast lunch or dinner.
- Tip: If you have the time, let the sliced red onion soak in a small bowl of cold water with a splash of vinegar for 10-15 minutes. This simple trick tames their sharp bite and makes them crisper and much more pleasant to eat raw.
- Tip: For a deeper, smokier flavor, swap the smoked paprika for a pinch of cumin and coriander in the shrimp marinade. It gives the dish a slightly different, warm spice profile that’s equally delicious.
FAQs
Can I use frozen shrimp?
Absolutely! Frozen shrimp are a fantastic, convenient option. Just make sure to thaw them properly for the best texture. The best way is to place them in a colander and run cold water over them for 5-10 minutes. Never thaw shrimp at room temperature or in warm water, as this can make them mushy. And remember—pat them completely dry with paper towels before marinating.
I don’t have quinoa. What can I use instead?
No problem at all! This bowl is incredibly versatile. Couscous would be a fantastic, quick-cooking substitute. Orzo pasta or farro would also work beautifully. You could even use a bed of mixed greens or riced cauliflower for a low-carb option. The goal is just to have a base to hold all the delicious toppings.
How long do the leftovers keep?
You can store assembled components separately in airtight containers in the fridge for up to 2 days. The cooked shrimp and quinoa will keep for 3-4 days. The vegetables are best eaten within a day or two for maximum crispness. I’d recommend storing the tahini sauce separately and only drizzling it on right before you eat, as it can cause the veggies to get soggy over time.
My tahini sauce is too thick/too thin. How do I fix it?
This is super common! If it’s too thick, just keep whisking in water, a teaspoon at a time, until it reaches a pourable consistency. If it’s too thin, your tahini might have been particularly runny to start. Whisk in a little more tahini to thicken it up, or a tiny pinch of salt can also help tighten it a bit.
Can I make this recipe vegetarian?
Of course! For a vegetarian version, you can simply omit the shrimp and add a can of drained and rinsed chickpeas. Toss the chickpeas with the same marinade spices and a bit of olive oil, then roast them at 200°C for 15-20 minutes until slightly crispy. They add a wonderful protein and fiber boost and work perfectly with the other Mediterranean flavors.
Mediterranean Shrimp Bowl
Make a fresh and healthy Mediterranean Shrimp Bowl in just 30 minutes. Get the easy recipe for this complete, protein-packed meal with lemon-herb quinoa and creamy tahini sauce!
Ingredients
For the Bowl
-
450 g large raw shrimp (peeled and deveined)
-
200 g uncooked quinoa
-
1 large lemon
-
3 cloves garlic (minced)
-
2 tbsp extra virgin olive oil (divided)
-
1 tsp dried oregano
-
0.5 tsp smoked paprika
-
1 English cucumber (diced)
-
250 g cherry tomatoes (halved)
-
75 g kalamata olives (pitted and halved)
-
50 g red onion (thinly sliced)
-
60 g feta cheese (crumbled)
-
2 tbsp fresh parsley (chopped)
For the Tahini Sauce
-
60 g tahini
-
3 tbsp lemon juice
-
1 small clove garlic (minced)
-
3-4 tbsp water
-
salt (to taste)
