Description
This Easy Mediterranean Shrimp Bowls recipe combines perfectly seasoned, skillet-cooked shrimp with fluffy quinoa and fresh, vibrant vegetables, topped with crumbled feta cheese and a drizzle of olive oil and lemon. A quick and wholesome dish perfect for weeknight dinners or light lunches, offering a refreshing taste of the Mediterranean.
Ingredients
Scale
Quinoa Base
- 1 cup quinoa
- 2 cups water
- Pinch of salt
Shrimp
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil (for shrimp)
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and black pepper to taste
Vegetables & Toppings
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1 lemon, cut into wedges
- 1 tbsp olive oil (for drizzling)
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Cook Quinoa: Rinse quinoa under cold water. In a saucepan, combine 1 cup quinoa with 2 cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
- Season Shrimp: In a bowl, toss the peeled and deveined shrimp with 1 tablespoon olive oil, paprika, garlic powder, cumin, oregano, salt, and black pepper until evenly coated.
- Cook Shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes per side, until they turn pink and develop a slight char. Remove the shrimp from the skillet and set aside.
- Prepare Vegetables: While the shrimp cooks, slice the cherry tomatoes in half, slice the cucumber, thinly slice the red onion, and cut the lemon into wedges for serving.
- Assemble Bowls: Divide the cooked quinoa among four bowls. Arrange the cooked shrimp, cherry tomatoes, cucumber slices, and red onion in each bowl. Sprinkle crumbled feta cheese on top.
- Finish and Serve: Drizzle each bowl with olive oil and a squeeze of fresh lemon juice. Garnish with chopped parsley if desired. Serve the bowls warm for a nutritious and delicious meal.
Notes
- For added flavor, marinate the shrimp in the seasoning for 15 minutes before cooking.
- Quinoa can be cooked in vegetable broth for extra taste instead of water.
- To make it gluten-free, ensure the spices and feta cheese are certified gluten-free.
- This dish pairs well with a side of hummus or pita bread if desired.
- Leftover bowls can be refrigerated for up to 2 days and enjoyed cold or reheated gently.
