Greek Shrimp Mediterranean Bowl
A delightful dish that combines the savory flavors of shrimp with fresh vegetables and wholesome quinoa, perfect for quick dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Seafood
Ingredients
- 1 cup quinoa
- 1 pound shrimp, peeled and deveined
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely diced
- ½ cup briny olives, sliced
- ½ cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. Cook according to package instructions, typically combining it with 2 cups of water, bringing to a boil, then simmering for about 15 minutes until absorbed.
- Heat 3 tablespoons of olive oil in a skillet over medium heat. Add minced garlic and the shrimp, season with salt and pepper. Cook for 3-5 minutes until shrimp turn pink and opaque.
- Combine the cooked quinoa, diced cucumber, halved cherry tomatoes, diced red onion, sliced olives, and crumbled feta cheese in a large mixing bowl. Stir gently to mix.
- Add the cooked shrimp to the bowl with the quinoa mixture and drizzle lemon juice over the top.
- Mix everything together gently until well combined, serving warm or at room temperature.
Notes
Rinse quinoa before cooking to avoid bitterness. Adjust texture and flavors as desired.