why make this recipe
Greek Shrimp Mediterranean Bowl is a delightful and healthy dish that brings the fresh flavors of the Mediterranean right to your table. This recipe is packed with protein from shrimp and quinoa, loads of veggies, and a sprinkle of feta cheese, making it a balanced meal. It’s perfect for lunch or dinner, and it’s quick to prepare, making it suitable for busy weeknights. Plus, the vibrant colors and refreshing tastes make it a feast for the eyes as well!
how to make Greek Shrimp Mediterranean Bowl
Ingredients:
- 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
Directions:
- Rinse the quinoa. Cook it with the water in a pot over medium heat until it is tender and fluffy. Once done, set it aside and fluff with a fork.
- Pat the shrimp dry and toss them with olive oil, garlic, paprika, oregano, salt, and black pepper.
- Heat a skillet over medium-high heat. Cook the seasoned shrimp for 2 to 3 minutes per side until they turn pink and lightly golden.
- While the shrimp cooks, prep the lettuce, cucumber, tomatoes, red onion, olives, feta, lemon, and parsley.
- Divide the chopped lettuce and cooked quinoa among four bowls.
- Arrange the cucumber, tomatoes, red onion, olives, and shrimp on top of each bowl.
- Finish by sprinkling crumbled feta, fresh parsley, and a squeeze of lemon over each bowl before serving.
how to serve Greek Shrimp Mediterranean Bowl
Serve the Greek Shrimp Mediterranean Bowl on a large table, allowing everyone to help themselves from the bowls. Each bowl is a complete meal on its own, but you can also pair it with warm pita bread or a glass of chilled white wine for an even more enjoyable dining experience.
how to store Greek Shrimp Mediterranean Bowl
Store any leftovers in an airtight container in the refrigerator. The quinoa and veggies will keep well for 2 to 3 days. However, it’s best to add the shrimp and feta just before serving if you plan to store leftovers. Reheat gently to maintain the texture of the other ingredients.
tips to make Greek Shrimp Mediterranean Bowl
- Make sure to dry the shrimp well before seasoning to ensure they get a nice sear.
- You can substitute quinoa with couscous or brown rice if preferred.
- For extra flavor, consider marinating the shrimp for a few hours before cooking.
- If you like a little heat, add some red pepper flakes to the shrimp seasoning.
variation
Feel free to customize this bowl by adding other ingredients like roasted bell peppers, artichoke hearts, or even grilled chicken instead of shrimp. You can also try different dressings to spice things up!
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely and pat them dry before cooking.
2. Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free quinoa and ensure all ingredients are labeled gluten-free.
3. How can I make this vegetarian?
You can substitute the shrimp with chickpeas or grilled vegetables to create a hearty vegetarian version of the Mediterranean bowl.
Greek Shrimp Mediterranean Bowl
Ingredients
For the Shrimp
- 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
For the Bowl
- 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
Instructions
Preparation
- Rinse the quinoa. Cook it with the water in a pot over medium heat until it is tender and fluffy. Once done, set it aside and fluff with a fork.
- Pat the shrimp dry and toss them with olive oil, garlic, paprika, oregano, salt, and black pepper.
- Heat a skillet over medium-high heat. Cook the seasoned shrimp for 2 to 3 minutes per side until they turn pink and lightly golden.
- While the shrimp cooks, prep the lettuce, cucumber, tomatoes, red onion, olives, feta, lemon, and parsley.
Assembly
- Divide the chopped lettuce and cooked quinoa among four bowls.
- Arrange the cucumber, tomatoes, red onion, olives, and shrimp on top of each bowl.
- Finish by sprinkling crumbled feta, fresh parsley, and a squeeze of lemon over each bowl before serving.