Description
A vibrant bowl filled with sautéed shrimp, wholesome quinoa, and fresh vegetables, topped with feta and lemon.
Ingredients
Scale
- 1 lb large raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups quinoa, cooked
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1/4 red onion, thinly sliced
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Start by patting the shrimp dry. In a mixing bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, oregano, kosher salt, and black pepper until they’re evenly coated.
- Heat a large skillet over medium-high heat. Once it’s hot, add the shrimp in a single layer. Sauté them for about 2-3 minutes on each side until they turn pink and are cooked through. Once done, remove the skillet from the heat.
- While the shrimp is cooking, prepare the veggies. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and pit the olives. Don’t forget to chop the parsley too!
- Now, it’s time to assemble your bowls. Divide the cooked quinoa among four bowls. On top of the quinoa, layer the shrimp, cucumber, tomatoes, red onion, olives, and crumbled feta.
- For the finishing touch, garnish with parsley and add a lemon wedge to each bowl. Squeeze the lemon over the top just before serving for that extra zing!
Notes
Keep ingredients separate if prepping for the week to avoid sogginess. Customize the veggies as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg
Keywords: shrimp bowls, Mediterranean recipe, healthy dinner, seafood