The sun-drenched colors of a Mediterranean market fill your senses as you prepare to make Easy Mediterranean Shrimp Bowls. This flavorful dish comes together in about 30 minutes and brings a vibrant mix of textures and tastes that everyone will love. The marriage of succulent shrimp with fresh ingredients makes it a delightful meal that anyone can whip up.
This recipe is perfect for those busy weeknights or casual gatherings with friends and family. It’s a hearty yet light option that also works well for meal prep; simply keep the components separate and assemble when you’re ready to eat.
Why You’ll Love This Recipe
- The shrimp are juicy and perfectly seasoned, offering a delightful bite.
- It’s a colorful dish that looks as good as it tastes.
- Quinoa adds a nutty flavor and nice texture to the meal.
- This dish is quick to prepare, making it a weeknight favorite.
What You’ll Need
Gather the following ingredients to get started on this delicious meal.
For the Shrimp
- 1 lb large raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the Salad
- 2 cups quinoa, cooked
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1/4 red onion, thinly sliced
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For Serving
- 1 lemon, cut into wedges
Substitution note: Use any olives or cheese you prefer.
Substitutions & Swaps
- Quinoa can be replaced with couscous.
- Shrimp swaps: chicken or tofu work well.
- Kalamata olives can be substituted with green olives.
- Feta can be switched for goat cheese.
How to Make It
Start cooking your Easy Mediterranean Shrimp Bowls by following these simple steps.
1. Prepare the Shrimp
Pat shrimp dry and toss in a bowl with olive oil, garlic, smoked paprika, oregano, salt, and black pepper until evenly coated.
2. Sauté the Shrimp
Heat a large skillet over medium-high. Sauté shrimp in a single layer for 2-3 minutes per side until pink and cooked through. Remove from heat.
3. Chop the Vegetables
While shrimp cook, dice cucumber, halve cherry tomatoes, thinly slice red onion, pit olives, and chop parsley.
4. Assemble the Bowls
Divide cooked quinoa into four bowls. Top with shrimp, cucumber, tomatoes, red onion, olives, and crumbled feta.
5. Garnish and Serve
Garnish with parsley and a lemon wedge. Squeeze lemon just before serving. Serve warm or at room temperature.
How to Store It
Fridge: Store in airtight containers for up to 3 days.
Freezer: No, shrimp doesn’t freeze well.
Reheat: Microwave for 1-2 minutes until heated through.
Tips for Best Results
- Ensure shrimp are dry before seasoning for optimal sear.
- Use fresh herbs for the best flavor.
- Cook quinoa in broth instead of water for extra flavor.
- Serve immediately to enjoy the best texture and flavor.
Serving Suggestions
- Pair with a crisp white wine for a refreshing experience.
- Serve alongside a garden salad for extra freshness.
- Great for a summer picnic or a light dinner party.
