Description
These Easy Mediterranean Shrimp Bowls combine perfectly seasoned shrimp with fluffy quinoa and fresh Mediterranean veggies. Topped with tangy feta, fresh parsley, and a lemon vinaigrette or tzatziki sauce, this vibrant bowl is a quick, healthy, and flavorful meal perfect for any day of the week.
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
Veggies 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 any bitterness. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer gently for 15 minutes. Remove from heat and let it rest covered for 5 minutes, then fluff the quinoa with a fork to separate the grains.
- Marinate Shrimp: Pat the shrimp dry with paper towels. Toss them with olive oil, paprika, garlic powder, onion powder, crushed red pepper flakes (if using), salt, and black pepper. Let the shrimp marinate at room temperature for 5 to 10 minutes to absorb the flavors.
- Cook Shrimp: Heat a skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer without overcrowding the pan. Sear the shrimp for 2-3 minutes per side until they turn pink and are fully cooked through. Remove from heat and set aside.
- Prepare Veggies and Toppings: While 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 separately in small bowls for easy assembly.
- Assemble Bowls: Divide the fluffy quinoa evenly among four serving bowls. Top each with cooked shrimp, then artfully arrange the vegetables, feta crumbles, and lemon slices on top. Sprinkle with chopped parsley and drizzle lightly with olive oil or your preferred dressing such as lemon vinaigrette or tzatziki sauce.
- Serve: Serve the Mediterranean shrimp bowls immediately accompanied by lemon wedges for an extra citrusy kick, or chill them in the refrigerator for a refreshing cold meal option perfect for warm days.
Notes
- Rinsing quinoa before cooking reduces any residual bitterness and helps it fluff up nicely.
- Do not overcrowd the skillet when cooking shrimp to ensure even browning.
- Use vegetable broth instead of water for added flavor in quinoa.
- For a dairy-free version, omit the feta or substitute with a vegan cheese alternative.
- The shrimp bowls can be made ahead and refrigerated for up to 2 days, but add fresh parsley and dressings just before serving to maintain freshness.
