Description
These Easy Mediterranean Shrimp Bowls combine perfectly seasoned and seared shrimp with fluffy quinoa and fresh Mediterranean vegetables for a light, healthy, and flavorful meal. Topped with tangy feta cheese, fresh parsley, and optional lemon vinaigrette or tzatziki, this dish is perfect for a quick weeknight dinner or a refreshing lunch.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Quinoa
- 1 cup quinoa, uncooked
- 2 cups water or vegetable broth
Vegetables and Toppings
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1 lemon, thinly sliced
- 2 tbsp fresh parsley, chopped
Optional Dressing
- Optional lemon vinaigrette or tzatziki sauce
Instructions
- Prepare Quinoa: Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove any bitterness. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover with a lid, and simmer gently for 15 minutes until the quinoa is tender and water is absorbed. Remove from heat and let it rest, still covered, for 5 minutes. Fluff the quinoa with a fork before serving.
- Marinate Shrimp: Pat the large shrimp dry with paper towels. In a bowl, toss the shrimp with olive oil, paprika, garlic powder, onion powder, crushed red pepper flakes (if using), salt, and black pepper. Let the shrimp marinate for 5 to 10 minutes to absorb the spices.
- Cook Shrimp: Heat a skillet over medium-high heat. Place the marinated shrimp in the skillet in a single layer, making sure not to overcrowd the pan. Sear the shrimp for 2 to 3 minutes on each side until they turn pink and are cooked through. Remove from heat.
- Prepare Vegetables and Toppings: While the shrimp cooks, slice the cherry tomatoes in half, thinly slice the cucumber, red onion, and lemon. Crumble the feta cheese and chop the fresh parsley. Arrange these toppings neatly in small serving bowls or keep them ready for assembly.
- Assemble Bowls: Divide the fluffed quinoa evenly into four bowls. Top each bowl with the cooked shrimp, then arrange the sliced vegetables, crumbled feta, and lemon slices on top. Sprinkle each bowl with chopped parsley and drizzle a little olive oil or your choice of lemon vinaigrette or tzatziki sauce for added flavor.
- Serve: Serve the Mediterranean Shrimp Bowls immediately with extra lemon wedges on the side for squeezing. Alternatively, chill the bowls in the refrigerator for a refreshing cold meal perfect for warm days.
Notes
- You can substitute chicken or tofu for shrimp to create a different protein option.
- Using vegetable broth to cook quinoa adds extra depth of flavor compared to water.
- Feel free to add other Mediterranean toppings such as olives or roasted red peppers for extra variety.
- If you prefer a spicier bowl, increase the crushed red pepper flakes or add a dash of hot sauce.
- These bowls can be stored covered in the fridge for up to 2 days, but the lemon tends to saturate the ingredients, so add fresh lemon before serving if storing.
