Mediterranean Shrimp Bowl (Easy, Fresh & Flavor-Packed) Recipe

Introduction

This Mediterranean Shrimp Bowl is a quick, vibrant, and protein-packed dish featuring seasoned shrimp, fluffy quinoa, crisp vegetables, and creamy feta. It’s perfect for a light family dinner or easy meal prep that feels fresh and satisfying every time.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, thinly sliced
• ½ small red onion, thinly sliced
• ½ cup feta cheese, crumbled
• 1 lemon, thinly sliced (zest first)
• 2 tbsp fresh parsley, chopped
• Optional: lemon vinaigrette or tzatziki sauce for drizzling

Instructions

1. Step 1: Rinse the quinoa thoroughly under cold water to remove bitterness. Toast the quinoa in a dry saucepan over medium heat for 2–3 minutes until it smells nutty.
2. Step 2: Add water or vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, until liquid is absorbed. Let it sit covered for 5 minutes, then fluff with a fork and stir in lemon zest.
3. Step 3: Pat shrimp dry with paper towels. Toss with olive oil, paprika, garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper.
4. Step 4: Heat a skillet over medium-high heat and cook shrimp 2–3 minutes per side, until pink and opaque. Remove from heat and let cool slightly.
5. Step 5: While shrimp cooks, halve cherry tomatoes, thinly slice cucumber and red onion, chop parsley, crumble feta, and slice lemon (if zest not already done).
6. Step 6: To assemble, layer quinoa on the bottom of each bowl. Top with tomatoes, cucumber, red onion, lemon slices, shrimp, crumbled feta, and parsley.
7. Step 7: Drizzle with lemon vinaigrette or tzatziki sauce just before serving for extra flavor.

Tips & Variations

• Toast quinoa before cooking to enhance its nutty flavor.
• Add roasted chickpeas or Kalamata olives for extra texture and taste.
• Swap quinoa with couscous, farro, or brown rice based on preference.
• Use baby spinach or arugula under the quinoa for a leafy green boost.
• Try avocado slices or sun-dried tomatoes as additional toppings.
• Keep dressing separate until ready to eat to maintain veggie crunch.

Storage

Store cooked shrimp in an airtight container in the fridge for up to 3 days, and quinoa for up to 5 days. Keep chopped vegetables separate to preserve freshness. Store sauces like lemon vinaigrette or tzatziki in small containers. Reheat shrimp and quinoa briefly in the microwave for about 45 seconds to 1 minute, then add fresh veggies and feta after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What goes in a Mediterranean shrimp bowl?

A classic bowl includes cooked quinoa or couscous, seasoned shrimp, cherry tomatoes, cucumber, red onion, feta cheese, lemon slices, and a drizzle of lemon vinaigrette or tzatziki sauce.

How do you season shrimp for Mediterranean bowls?

Season shrimp with olive oil, paprika, garlic powder, onion powder, crushed red pepper flakes (optional), salt, and black pepper. Toss well and let sit a few minutes before cooking to let flavors deepen.

Mediterranean Shrimp Bowl (Easy, Fresh & Flavor-Packed) Recipe

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★★★★★

4.4 from 77 reviews

• Author: Matteo
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Mediterranean Shrimp Bowl is a vibrant, fresh, and protein-packed dish featuring perfectly seasoned shrimp, fluffy toasted quinoa, crisp vegetables including cherry tomatoes, cucumber, and red onion, and creamy feta cheese. Enhanced with bright lemon zest and fresh parsley, this bowl offers a light yet satisfying meal ideal for lunch, dinner, or meal prep. It combines wholesome Mediterranean flavors that hold up beautifully whether served warm or cold, making it a versatile and nourishing choice.

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Ingredients

Scale 1x2x3x

Shrimp and Seasonings

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste

Quinoa Base

• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth

Vegetables and Toppings

• 1 cup cherry tomatoes, halved
• ½ cup cucumber, thinly sliced
• ½ small red onion, thinly sliced
• ½ cup feta cheese, crumbled
• 1 lemon, zest and thinly sliced
• 2 tbsp fresh parsley, chopped

Optional Sauces

• Lemon vinaigrette or tzatziki sauce for drizzling

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Instructions

1. Rinse and Toast Quinoa: Thoroughly rinse 1 cup of quinoa under cold water using a fine mesh strainer to remove natural bitterness. Toast the quinoa in a dry saucepan over medium heat for 2–3 minutes until it becomes fragrant and slightly nutty.
2. Cook Quinoa: Add 2 cups of vegetable broth or water to the toasted quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in lemon zest for brightness.
3. Prepare and Season Shrimp: Pat the shrimp dry with paper towels. In a bowl, toss shrimp with olive oil, paprika, garlic powder, onion powder, optional red pepper flakes, salt, and black pepper ensuring even coating.
4. Cook Shrimp: Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until they turn pink, opaque, and are just curled. Be attentive to avoid overcooking.
5. Prep Vegetables and Toppings: While shrimp cools slightly, halve cherry tomatoes, thinly slice cucumber and red onion, chop parsley, crumble feta cheese, and slice lemon (if not already zested).
6. Assemble Bowls: Layer each serving bowl starting with the fluffy quinoa, followed by a handful of cherry tomatoes, cucumber slices, and red onion. Add a few slices of lemon, topped with a generous scoop of warm shrimp, crumbled feta, and fresh parsley.
7. Finish and Serve: Drizzle with your preferred sauce—lemon vinaigrette or tzatziki—just before serving. Enjoy warm or chill for later meals.

Notes

• Toasting quinoa before cooking enhances its nutty flavor and adds depth to the dish.
• This bowl tastes excellent served warm or cold—ideal for meal prep and leftovers.
• Consider building a DIY bowl bar for gatherings or picky eaters, letting everyone customize their own bowl.
• Frozen shrimp can be used—defrost under cold running water for 5–10 minutes before seasoning and cooking.
• Store leftovers in airtight containers in the refrigerator for up to 3 days, keeping sauce separate to maintain vegetable crunch.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Mediterranean shrimp bowl, quinoa shrimp bowl, healthy shrimp recipe, meal prep shrimp, feta shrimp bowl, lemon shrimp quinoa bowl