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Mediterranean Shrimp Quinoa Bowl Recipe
Ash Tyrrell

Mediterranean Shrimp Quinoa Bowl Recipe

I started making this Mediterranean shrimp quinoa bowl in a week when I was tired of boring dinners and wanted something that actually felt exciting to eat. I roast the shrimp and veggies on one tray while the quinoa simmers away, so there's barely any real "cooking" involved.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa dry (rinsed) – rinsing removes the bitter outer coating, so don't skip this step
  • 2 cups vegetable broth – cooking quinoa in broth instead of water adds way more flavor
  • 1 lb shrimp peeled and deveined – use fresh or thawed shrimp, never cook it frozen or it'll steam instead of roast
  • 1 cup cherry tomatoes halved – they turn jammy and sweet once roasted
  • 1 medium zucchini sliced – pick a firm zucchini so it doesn't turn mushy in the oven
  • 1 bell pepper sliced – any color works, but red gives the sweetest flavor
  • 3 tbsp olive oil divided – use a good extra-virgin olive oil since it's doing a lot of the flavor work here
  • 2 cloves garlic minced – fresh garlic beats the jarred stuff every time
  • 1 tsp dried oregano – a classic Mediterranean staple that ties the whole dish together
  • 1/2 tsp paprika – adds warmth without making the shrimp spicy
  • 1 lemon juiced and zested – fresh lemon only, bottled juice just tastes flat
  • 1/4 cup fresh parsley chopped – stir it into the quinoa at the end for a pop of color and freshness
  • Salt and pepper to taste – season in layers, not all at once
  • 1/2 cup tzatziki sauce – store-bought works fine but homemade takes it up a notch
  • Feta cheese crumbled, for topping (optional) – skip it for a dairy-free bowl

Method
 

  1. Add the dry quinoa to a fine-mesh sieve and rinse it under cold water for about 30 seconds. Transfer it to a saucepan with the vegetable broth, bring it to a boil, then reduce the heat, cover, and let it simmer for 15 minutes. Once the liquid is absorbed, remove it from the heat and let it rest for 5 minutes before fluffing with a fork.
  2. While the quinoa cooks, toss the shrimp in a bowl with 1 tablespoon of olive oil, minced garlic, oregano, paprika, salt, and pepper. In a separate bowl, toss the cherry tomatoes, zucchini, and bell pepper with the remaining olive oil, salt, and pepper. Keeping them separate lets each cook at its own pace.
  3. Spread the vegetables onto a baking sheet and roast at 400°F for about 10 minutes. Push them to one side, then add the seasoned shrimp to the same tray and roast for another 6 to 8 minutes, just until the shrimp turn pink and opaque. This staggered timing keeps the shrimp from overcooking.
  4. Once the quinoa is fluffed, stir in the fresh lemon juice, lemon zest, and chopped parsley. This is what gives the base its bright, herby flavor instead of tasting plain. Taste it and adjust the salt if needed before building your bowls.
  5. Divide the lemon quinoa between four bowls, then top each one with the roasted vegetables and shrimp. Finish with a generous dollop of tzatziki and a sprinkle of crumbled feta if you're using it. Serve right away while the shrimp is still warm.

Notes

  • I always pat my shrimp dry before seasoning them, since wet shrimp won't roast properly and end up rubbery.
  • I roast the vegetables first and add the shrimp later, because shrimp cooks so much faster and overcooked shrimp turns tough.
  • I double the lemon zest when I want the quinoa to taste extra bright and fresh.
  • I make the tzatziki a few hours ahead so the flavors have time to meld together.
  • I keep my oven tray uncrowded, since overcrowding steams the vegetables instead of roasting them.