Greek Shrimp Mediterranean Bowl
This Greek Shrimp Mediterranean Bowl combines juicy seared shrimp, fluffy quinoa, crisp cucumber, sweet tomatoes, briny olives, and creamy feta with a simple lemon olive oil dressing. It is a fresh, balanced dinner that comes together in about 30 minutes.
Equipment
- Skillet
- Saucepan
- Small bowl or jar
Ingredients
- 6 large raw shrimp peeled, deveined, patted dry
- 1 tsp coarsely ground black pepper
- 1/2 tsp kosher salt
- 1 cup cooked white quinoa 185g
- 1/2 cup diced English cucumber 75g
- 1/2 cup halved cherry tomatoes 75g
- 1/4 small red onion thinly sliced
- 8-10 pitted kalamata olives
- 1/4 cup crumbled feta cheese 40g
- 2 tbsp extra virgin olive oil 30ml
- 1 tbsp freshly squeezed lemon juice 15ml
- 2-3 sprigs fresh dill for garnish
Instructions
- Cook the quinoa according to package directions. Fluff with a fork and set aside.
- Pat the shrimp very dry with paper towels. Toss with kosher salt and black pepper.
- Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the shrimp in a single layer for about 2 minutes per side until pink and opaque. Remove from pan.
- Whisk together the extra virgin olive oil and lemon juice for the dressing.
- Divide quinoa between bowls. Top with shrimp, cucumber, tomatoes, red onion, and olives. Drizzle with dressing, sprinkle with feta, and garnish with dill.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep dressing separate for best texture.
Reheating: Gently warm shrimp in a skillet over low heat or enjoy cold. Avoid microwave to prevent rubbery texture.
Best Tips: Pat shrimp completely dry before seasoning for a good sear. Do not overcrowd the pan.
Variations: Swap quinoa for farro or rice, use grilled chicken instead of shrimp, or add roasted red peppers and artichokes.