Mediterranean Shrimp Bowl (Printable)

Succulent shrimp with Mediterranean vegetables and grains in creamy tahini sauce

# What You Need:

→ 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

→ 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

# Directions:

01 - Prepare quinoa according to package instructions and set aside to cool slightly.
02 - In a medium bowl, toss shrimp with olive oil, minced garlic, smoked paprika, salt, and black pepper until evenly coated.
03 - Heat a skillet over medium-high heat. Add seasoned shrimp and cook for 2-3 minutes per side until pink and opaque throughout. Transfer to a clean plate.
04 - In a small bowl, whisk together tahini, lemon juice, water, minced garlic, cumin, and salt until smooth and creamy. Add additional water as needed to reach desired consistency.
05 - Divide cooked quinoa among serving bowls. Layer baby spinach or arugula, cherry tomatoes, cucumber, olives, and red onion over the grains.
06 - Arrange sautéed shrimp over each bowl. Drizzle generously with tahini sauce and garnish with chopped parsley. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • The shrimp cooks so fast that this entire meal comes together quicker than ordering takeout, but tastes like you spent all evening on it.
  • That tahini sauce transforms everything it touches—suddenly humble vegetables feel restaurant-quality.
  • It's naturally dairy-free but completely satisfying, thanks to the creamy tahini and briny olives doing all the heavy lifting.
02 -
  • If you overcook the shrimp even slightly, they become rubbery and the whole bowl suffers—watch them closely and pull them the moment they turn opaque pink.
  • The tahini sauce gets thicker as it sits, so if you're making it ahead, whisk in a little extra water right before serving to get it back to drizzle consistency.
03 -
  • Pat your shrimp completely dry with paper towels before seasoning them—any excess moisture will steam them instead of letting them develop that golden exterior.
  • Toast your cumin in a dry pan for 30 seconds before adding it to the tahini sauce; it wakes up the flavor and makes the whole sauce taste more complex.
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