Description
This Easy Mediterranean Shrimp Bowls recipe features perfectly seasoned and seared shrimp served over fluffy quinoa, paired with fresh cherry tomatoes, cucumber, red onion, crumbled feta, and a zesty lemon vinaigrette or creamy tzatziki. It’s a flavorful, healthy bowl inspired by Mediterranean cuisine, ideal for a quick weeknight dinner or light 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
- Lemon vinaigrette or tzatziki sauce for drizzling
Instructions
- Cook Quinoa: Rinse quinoa under cold water using a fine mesh strainer to remove its natural 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 the pot, and let it simmer for 15 minutes. Once cooked, remove from heat and let it rest covered for 5 minutes. Fluff the quinoa gently with a fork to separate the grains.
- Marinate Shrimp: Pat the shrimp dry with paper towels to ensure even seasoning. 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 flavors.
- Sear Shrimp: Heat a skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer without overcrowding the pan. Sear each side for 2 to 3 minutes until the shrimp turn pink and opaque, indicating they are cooked through. Remove from heat promptly to avoid overcooking.
- Prepare Vegetables and Toppings: Slice the cherry tomatoes in half, thinly slice the cucumber and red onion, and slice the lemon into thin rounds. Crumble the feta cheese and chop the fresh parsley. Arrange these toppings into small serving bowls or prepare them for assembling the bowls.
- Assemble Bowls: Divide the cooked quinoa evenly among four bowls. Top each portion with seared shrimp. Arrange the cherry tomatoes, cucumber, red onion slices, crumbled feta, and lemon slices artfully around the shrimp. Sprinkle chopped parsley over the bowls for a fresh herbaceous finish. Drizzle with olive oil or your choice of lemon vinaigrette or tzatziki sauce.
- Serve: Serve the Mediterranean shrimp bowls immediately while shrimp are warm, with additional lemon wedges on the side for an extra burst of citrus. Alternatively, refrigerate the bowls for a chilled option that is refreshing, especially on warm days.
Notes
- You can substitute quinoa with couscous or rice if preferred.
- For a spicier kick, increase the crushed red pepper flakes or add a splash of hot sauce.
- Make sure not to overcrowd the pan while cooking shrimp to ensure they sear properly.
- Use vegetable broth instead of water to add more flavor to the quinoa.
- The bowls can be stored in the refrigerator for up to 2 days, but add fresh lemon and dressing just before serving to keep flavors vibrant.
