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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
