Mediterranean Shrimp Bowl (Print version)

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

# Required ingredients:

→ 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 or brown rice

→ 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 - Cook grains according to package instructions and set aside.
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 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 more water gradually to reach desired consistency.
05 - In serving bowls, layer cooked grains, baby spinach or arugula, cherry tomatoes, cucumber, olives, and red onion.
06 - Top each bowl with sautéed shrimp and drizzle generously with tahini sauce.
07 - Garnish with chopped parsley and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 35 minutes flat, which means weeknight dinner without the stress or the takeout container guilt.
  • Every bite has a different texture and flavor that keeps things interesting instead of feeling like you're eating the same thing over and over.
  • It's the kind of meal you can customize completely based on what's in your kitchen or what you're craving that day.
02 -
  • Don't skip the tahini whisking step even though it looks separated and sad at first because that's the exact moment when it transforms into something creamy and cohesive, but you have to stay committed.
  • Shrimp cooks faster than you think it does, so setting a timer or staying in the kitchen prevents you from coming back to little rubber pellets that bounce around the pan.
03 -
  • Pre-cooked shrimp from the grocery store saves time on nights when you need dinner fast, though cooking it fresh really does taste noticeably better.
  • Make the tahini sauce ahead of time and store it in a jar because it actually tastes better the next day as the flavors meld together, plus you get a head start on assembly.
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