Greek Shrimp Mediterranean Bowl

This Greek shrimp Mediterranean bowl is a vibrant and healthy meal packed with fresh flavors. It features succulent seasoned shrimp, fluffy quinoa, crisp vegetables, briny olives, and creamy feta cheese. This easy recipe is perfect for a quick and satisfying dinner or light Lunch.

Gather these fresh ingredients for a flavorful Mediterranean feast.

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup quinoa, uncooked
• 2 cups water
• 4 cups romaine lettuce, chopped
• 1 cucumber, sliced
• 1 cup tomatoes, diced
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, sliced
• 3/4 cup feta cheese, crumbled
• 1 lemon, cut into wedges
• 2 tablespoons fresh parsley, chopped

Customize your Greek shrimp bowl with these easy swaps.

• Shrimp: For a vegetarian or vegan option, use chickpeas or grilled halloumi cheese instead of shrimp. Ensure chickpea water is drained and rinsed well.
• Quinoa: Brown rice, farro, or couscous are great substitutes for quinoa. Adjust cooking times accordingly. For a gluten-free option, stick with quinoa or brown rice.
• Feta Cheese: Dairy-free feta alternatives are available. Alternatively, you can use crumbled goat cheese for a different tangy flavor.
• Olives: If you do not like Kalamata olives, green olives or a mix of Mediterranean olives work well.
• Vegetables: Feel free to add other vegetables like bell peppers, spinach, or chopped artichoke hearts.
• Herbs: Fresh dill can be used alongside or in place of parsley for a classic Greek flavor.

1. Rinse the quinoa thoroughly under cold water. Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let it stand covered for 5 minutes, then fluff with a fork.
2. While the quinoa cooks, prepare the shrimp. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, minced garlic, paprika, dried oregano, salt, and black pepper until evenly coated.
3. Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2 to 3 minutes per side, until the shrimp turn pink and are cooked through. Avoid overcooking to keep them tender.
4. Prepare your bowl components. Chop the romaine lettuce, slice the cucumber, dice the tomatoes, thinly slice the red onion, slice the olives, and crumble the feta cheese. Have the lemon wedges and fresh parsley ready.
5. Assemble the bowls. Divide the cooked quinoa and chopped romaine lettuce evenly among four serving bowls.
6. Arrange the prepared vegetables and olives over the quinoa and lettuce in each bowl.
7. Add the cooked shrimp on top of the vegetables in each bowl.
8. Garnish each bowl generously with crumbled feta cheese and chopped fresh parsley. Serve immediately with lemon wedges on the side for squeezing over the bowls.

• Overcooking the shrimp: Shrimp should only be cooked until pink and opaque. Overcooking makes them tough and dry. Cook in batches if necessary to avoid crowding the pan.
• Not seasoning enough: The spices and herbs are key to the Greek flavor. Don’t be shy with the paprika, oregano, salt, and pepper. Taste and adjust seasoning before cooking the shrimp.
• Skipping the quinoa rinse: Rinsing quinoa is essential to remove its natural coating, which can cause a bitter or soapy flavor.

• Spicy Kick: Add a pinch of red pepper flakes to the shrimp seasoning for a touch of heat.
• Grilled Version: Grill the seasoned shrimp instead of pan-searing for a smoky flavor.
• Add Grains: Swap quinoa for orzo or farro for a different grain base.
• Veggie Loaded: Increase the amounts of vegetables and add roasted bell peppers or zucchini.

• Serve immediately while the shrimp and quinoa are warm for the best texture and flavor.
• Enjoy this bowl as a complete meal on its own, or pair it with a side of warm pita bread for soaking up any extra juices.
• A dollop of tzatziki sauce can add a creamy, refreshing element to the bowl.

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Can I make this ahead?

Yes, you can prepare components like the quinoa, chopped vegetables, and seasoned shrimp ahead of time. Store them separately in the refrigerator and assemble the bowls just before serving for the freshest result. Cooked shrimp are best eaten within 1-2 days.

How do I store leftovers?

Store any leftover Greek shrimp Mediterranean bowl components or assembled bowls in airtight containers in the refrigerator for up to 2-3 days. For best results, store cooked components separately if possible, and assemble just before eating.

This Greek shrimp Mediterranean bowl offers a delightful balance of textures and tastes. It’s a nutritious, customizable, and simple meal that’s perfect any day of the week.

Greek Shrimp Mediterranean Bowl

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A vibrant and healthy meal featuring tender seasoned shrimp, fluffy quinoa, crisp vegetables, briny olives, and crumbled feta. Perfect for light dinner with bold Mediterranean flavors.

• Author: basma
• Prep Time: 15
• Cook Time: 20
• Total Time: 35
• Yield: 4 servings 1x
• Category: Dinner
• Method: Sautéing
• Cuisine: Mediterranean
• Diet: Non-vegetarian

Ingredients

Scale 1x2x3x

1 pound shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup quinoa, uncooked
2 cups water
4 cups romaine lettuce, chopped
1 cucumber, sliced
1 cup tomatoes, diced
1/2 red onion, thinly sliced
1/2 cup kalamata olives, sliced
3/4 cup feta cheese, crumbled
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped

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Instructions

Heat olive oil in a skillet over medium-high heat. Add garlic, paprika, oregano, salt, and pepper, sauté for 1-2 minutes.
Add shrimp and cook until pink and opaque, about 3-4 minutes per side. Remove from skillet.
Rinse quinoa under cold water and cook in 2 cups water until tender (10-15 minutes). Fluff with a fork.
In a large bowl, combine romaine, cucumber, tomatoes, red onion, and kalamata olives. Mix in cooked quinoa.
Top with shrimp, feta cheese, and parsley. Serve with lemon wedges for squeezing over the bowl.

Notes

Use extra virgin olive oil for enhanced flavor.
Let red onion sit for 10 minutes to reduce bite.
Substitute cherry tomatoes if available.
Storage: Keep ingredients separate for freshness and assemble before serving.

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 4g
• Sodium: 838mg
• Fat: 6g
• Saturated Fat: 2g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 40g
• Cholesterol: 150mg