Shrimp Bowl with Quinoa Recipe
Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
2 cloves garlic, minced
Juice and zest of 1 lemon
1 tsp dried oregano
Salt & pepper to taste
For the Quinoa:
1 cup quinoa, rinsed and cooked
2 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tbsp lemon juice
Salt to taste
For the Toppings:
1 cup diced cucumber
1 cup diced tomatoes
1/4 cup kalamata olives, sliced
1/4 cup crumbled feta cheese
1/4 cup red onion, finely chopped (optional)
For the Tzatziki Sauce:
1/2 cup Greek yogurt
1/4 cup grated cucumber, squeezed to remove excess water
1 clove garlic, minced
1 tbsp fresh dill, chopped
1 tbsp lemon juice
Salt & pepper to taste 🧂
Instructions:
Cook the Quinoa:
Rinse and cook the quinoa according to package instructions. Once cooked, fluff with a fork and stir in parsley, olive oil, lemon juice, and salt. Set aside.
Prepare the Tzatziki Sauce:
In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper. Mix well and chill until ready to serve.
Cook the Shrimp:
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add shrimp, lemon juice, lemon zest, oregano, salt, and pepper. Cook for 2-3 minutes per side, or until shrimp are pink and cooked through. Remove from heat.
Assemble the Bowls:
Divide the quinoa into serving bowls. Top each bowl with cooked shrimp, diced cucumber, tomatoes, kalamata olives, and feta cheese. Add red onion if desired.
Finish with Tzatziki:
Drizzle the bowls with tzatziki sauce or serve it on the side.
Garnish and Serve:
Garnish with extra parsley, dill, or a lemon wedge for a fresh Mediterranean touch. Serve immediately and enjoy!
This Mediterranean Shrimp Bowl with Quinoa is a perfect balance of light, zesty, and hearty flavors. It’s a healthy, vibrant meal that’s great for lunch, dinner,