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Mediterranean Shrimp Bowl

Mediterranean Shrimp Bowls Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 471
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil, divided
  • 3 cloves garlic, finely minced
  • Juice of 1 large lemon
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups cooked quinoa
  • 1 cup halved cherry tomatoes
  • 1 cup diced English cucumber
  • ½ cup thinly sliced red onion
  • ⅓ cup pitted Kalamata olives, halved
  • ⅓ cup crumbled feta cheese
  • 2 tbsp chopped fresh parsley
  • For the dressing: 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, ½ tsp dried oregano, half of the minced garlic, ¼ tsp salt, pinch black pepper

Method
 

  1. Make the dressing: whisk together the dressing ingredients until emulsified.
  2. Pat shrimp dry, toss with remaining garlic, oregano, salt, and pepper. Sear in hot oil over medium‑high for 2 to 3 minutes per side until pink and curled.
  3. Chop the tomatoes, cucumber, onion, and olives; keep cold.
  4. Divide quinoa among bowls, top with shrimp, vegetables, feta, olives, parsley, and drizzle with dressing. Serve immediately.

Notes

If your quinoa is cold from the fridge, let it sit at room temperature for 10 minutes before assembling or warm it gently in a pan with a splash of water.