Description
This Greek Shrimp Mediterranean Bowl is a fresh, protein-packed dinner made with lemon-garlic shrimp, fluffy quinoa, crisp romaine, cucumbers, tomatoes, red onion, kalamata olives, and creamy feta. It’s bright, satisfying, and perfect for easy weeknight meals or healthy meal prep.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup dry quinoa (about 3 cups cooked)
- 2 cups chopped romaine lettuce
- 1 cup diced cucumber
- 1 cup diced tomatoes
- ¼ cup thinly sliced red onion
- ⅓ cup kalamata olives, sliced
- ½ cup crumbled feta cheese
- 1 lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the quinoa: Prepare quinoa according to package directions. Fluff with a fork and set aside.
- Season the shrimp: Pat shrimp dry. Toss with olive oil, garlic, paprika, oregano, salt, and black pepper until evenly coated.
- Cook the shrimp: Heat a skillet over medium-high heat. Cook shrimp in a single layer for 2–3 minutes per side until pink, opaque, and lightly golden. Remove from heat.
- Prepare toppings: Chop romaine, cucumber, tomatoes, and red onion. Slice olives and crumble feta if needed.
- Assemble the bowls: Divide lettuce and quinoa between bowls. Top with shrimp, cucumber, tomatoes, red onion, olives, and feta.
- Finish and serve: Squeeze fresh lemon juice over each bowl and sprinkle with parsley before serving.
Notes
Patting shrimp dry helps create a better sear.
To mellow red onion flavor, soak slices in cold water for 10 minutes.
- Prep Time: 15 mins
- Cook Time: 15 mins
Nutrition
- Calories: 450 kcal
- Sugar: 5 g
- Protein: 32 g