Viral Greek Shrimp Mediterranean Bowl

Viral Eats High Protein Mediterranean Diet

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Viral Greek Shrimp Mediterranean Bowl

★★★★★

4.9 out of 5 stars (112 reviews)

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4 servings

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup quinoa, uncooked
• 2 cups water
• 4 cups romaine lettuce, chopped
• 1 cucumber, sliced
• 1 cup tomatoes, diced
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, sliced
• 3/4 cup feta cheese, crumbled
• 1 lemon, cut into wedges
• 2 tablespoons fresh parsley, chopped

Instructions

• Cook the Quinoa: Give the uncooked quinoa a thorough rinse under cold running water. Transfer the grains into a saucepan along with the two cups of water, bring it to a boil, then drop the heat to low, cover, and cook until the liquid is fully absorbed and the grains are tender. Remove the pot from the stovetop and fluff the base gently with a fork.
• Marinate and Season Shellfish: Ensure your peeled and deveined shrimp are completely patted dry with a paper towel. Toss them in a mixing bowl with the olive oil, minced garlic cloves, ground paprika, dried oregano, salt, and black pepper until the seasoning coats the seafood evenly.
• Sear the Protein: Set a skillet over medium-high heat on your stove. Lay the seasoned shrimp inside the hot pan and sear for roughly 2 to 3 minutes on each side, turning once, until they turn opaque pink, firm, and beautifully golden around the edges.
• Prep Fresh Ingredients: While your quinoa cooks and your seafood sears, cleanly chop the romaine lettuce, slice the cucumber, dice the fresh tomatoes, and thinly shave the half red onion. Slice up the kalamata olives, crumble your feta cheese, chop the parsley, and slice the lemon into wedges.
• Assemble the Base Layers: Grab four wide lunch bowls and map out your foundation. Distribute the chopped romaine lettuce and the fluffy, warm cooked quinoa evenly among the bowls.
• Arrange the Toppings: Neatly present your sliced cucumbers, diced tomatoes, shaved red onions, and sliced kalamata olives on top of the grains, then crown each bowl with a portion of the hot, seared garlic shrimp.
• Garnish and Finish: Scatter the crumbled feta cheese and freshly chopped parsley generously across each bowl. Complete the dish with a bright, vibrant squeeze of a fresh lemon wedge right before serving.

Chef's Note: For maximum meal-prep efficiency, you can cook the quinoa and chop the sturdy veggies (like cucumbers and onions) up to two days in advance. Just sear the shrimp fresh right before you plan to eat!

Frequently Asked Questions

What is the best type of shrimp to use for these Mediterranean bowls?

Medium to large wild-caught shrimp (such as a 21/25 or 26/30 count per pound) are ideal for these bowls because they stay juicy and develop a beautiful crust in the skillet without overcooking too quickly. Buying them pre-peeled and deveined saves significant prep time.

Can I substitute the quinoa with a different grain?

Absolutely! While quinoa offers a fantastic gluten-free option packed with plant protein, you can swap it for brown rice, fluffy couscous, farro, or jasmine rice. For a low-carb or keto-friendly alternative, cauliflower rice or a double base of romaine lettuce works wonderfully.

How do I prevent my shrimp from turning rubbery and tough?

Shrimp cooks incredibly fast! The secret is to ensure your skillet is thoroughly heated before adding the seafood. Cook them for only 2 to 3 minutes per side. As soon as they form a distinct 'C' shape and lose their translucent color, pull them from the heat immediately.

How long can I store leftover assembled bowls in the fridge?

If you are using these for meal prep, store the warm elements (cooked shrimp and quinoa) separately from the cold salad elements (lettuce, tomatoes, and cucumbers). When stored in airtight containers, the cooked shrimp will stay fresh for up to 3 days in the refrigerator.