Description
Delightful bowls packed with Mediterranean flavors, ready in just 25 minutes.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup quinoa, uncooked
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1 lemon, thinly sliced
- 2 tbsp fresh parsley, chopped
- Optional lemon vinaigrette or tzatziki sauce
Instructions
- Begin by rinsing 1 cup of quinoa under cold water through a fine mesh strainer to remove any residual bitterness. In a medium pot, bring 2 cups of water or vegetable broth to a rolling boil. Add the rinsed quinoa to the boiling liquid, then reduce the heat to low. Cover the pot with a lid and let the quinoa simmer for about 15 minutes until it absorbs all the liquid. After the time is up, take it off the heat and keep it covered for an additional 5 minutes. Finally, fluff the quinoa with a fork, making it light and airy, setting the perfect base for your shrimp and vegetables.
- While your quinoa cooks, take 1 lb of large shrimp—peeled and deveined—and pat them dry with paper towels. In a bowl, toss the shrimp with 1 tablespoon of olive oil, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and season with salt and pepper to taste. If you enjoy a bit of heat, consider adding 1/4 teaspoon of crushed red pepper flakes. Allow the shrimp to marinate for about 5 to 10 minutes. This step ensures that each shrimp is bursting with flavor.
- Next, heat a skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp in a single layer. Avoid overcrowding the pan, as this can lead to steaming rather than searing. Cook the shrimp for 2 to 3 minutes on each side, or until they turn a lovely shade of pink and are cooked through. This quick method locks in the juices and creates a deliciously satisfying texture.
- While the shrimp is cooking, take this opportunity to slice your vegetables. Cut 1 cup of cherry tomatoes in half, thinly slice 1/2 cup of cucumber, and finely slice 1/2 small red onion. Additionally, slice the lemon thinly and crumble your feta cheese. Gather these toppings in small bowls to organize your presentation; this not only looks beautiful but also makes assembly quick and easy.
- To assemble your Easy Mediterranean Shrimp Bowls, take your cooked quinoa and divide it evenly into bowls. Top each bowl with a generous portion of the sautéed shrimp, arranging the fresh vegetables, crumbled feta, and lemon slices around them. Finish with a sprinkle of chopped parsley and a drizzle of olive oil or your preferred dressing. You can serve it warm immediately, or chill them for a refreshing cold meal later. Either way, each bite will be a delightful burst of Mediterranean flavors!
Notes
Customize your servings with different dressings like lemon vinaigrette or even a creamy tzatziki for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 420 kcal
- Sodium: 580 mg
- Protein: 32 g