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Greek shrimp Mediterranean bowl with fresh vegetables and grains

Greek Shrimp Mediterranean Bowl

A colorful and nutritious bowl filled with tender shrimp, quinoa, and fresh vegetables, perfect for any time of year.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1 pound shrimp, peeled and deveined Make sure the shrimp are fresh for the best flavor.
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper Add a pinch of red pepper flakes for heat if desired.
For the bowl
  • 1 cup quinoa, uncooked Can be substituted with couscous or brown rice.
  • 2 cups water For cooking quinoa.
  • 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

Method
 

Preparation
  1. Rinse the quinoa thoroughly under cold water.
  2. Cook it in a pot with the 2 cups of water until it is tender and fluffy. Once cooked, set it aside and fluff with a fork.
Cooking shrimp
  1. Pat the shrimp dry. In a bowl, toss the shrimp with olive oil, minced garlic, paprika, oregano, salt, and black pepper until well coated.
  2. Heat a skillet over medium-high heat. Cook the shrimp for about 2 to 3 minutes on each side, until they turn pink and have a light golden color.
Assembling the bowl
  1. While the shrimp cooks, prepare the chopped lettuce, sliced cucumber, diced tomatoes, thinly sliced red onion, sliced olives, crumbled feta, lemon wedges, and chopped parsley.
  2. Divide the romaine lettuce and cooked quinoa evenly among four bowls.
  3. Arrange the cucumber, tomatoes, red onion, olives, and shrimp on top of each bowl.
  4. Finish by topping with crumbled feta, fresh parsley, and a squeeze of lemon juice before serving.

Notes

Store any leftovers in an airtight container in the refrigerator. Best consumed within 2 to 3 days for freshness.