Easy Mediterranean Shrimp Bowls
These Easy Mediterranean Shrimp Bowls are a vibrant meal combining juicy shrimp, fluffy quinoa, and fresh vegetables, ready in about 30 minutes.
Ingredients
For the Base
- 1 cup quinoa Rinsed under cold water
- 2 cups water or broth For cooking quinoa
For the Shrimp
- 1 lb shrimp, peeled and deveined Fresh or thawed
- 2 tablespoons olive oil For sautéing
- 3 cloves garlic, minced Adds flavor
- 1 juice of 1 lemon For seasoning
- Salt and pepper to taste Enhances flavor
Fresh Ingredients
- ¼ cup fresh parsley, chopped For garnish
- 1 cup cherry tomatoes, halved Color and sweetness
- ½ cup feta cheese, crumbled Optional, for creaminess
Instructions
Preparation
- Start by rinsing the quinoa under cold water to remove any bitterness.
- Chop the cucumber, halve the cherry tomatoes, and dice the red onion. Set aside.
Cooking the Base
- In a saucepan, combine the rinsed quinoa and water (or broth) over medium-high heat.
- Bring to a boil, then reduce to a simmer, covering the pot. Cook for about 15 minutes or until the liquid is absorbed.
- Fluff the quinoa with a fork once done.
Sautéing
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and sauté for about a minute until fragrant, being careful not to burn it.
Cooking the Shrimp
- Add shrimp to the skillet, seasoning them with salt and pepper.
- Cook for 3-4 minutes, turning occasionally, until they are pink and opaque.
Assembly
- In a large bowl or individual bowls, layer cooked quinoa at the base.
- Add a generous portion of shrimp.
- Top with diced cucumber, halved cherry tomatoes, and diced red onion.
- Drizzle lemon juice over the bowls.
- Finish with crumbled feta cheese and chopped parsley.
Serving
- Serve immediately while the shrimp are warm and the veggies crisp.
Notes
Store leftovers in an airtight container for up to 2 days. Reheat in the microwave and consider separating shrimp and quinoa from fresh ingredients when freezing.