Description
A quick and healthy bowl filled with marinated shrimp, fresh vegetables, and creamy feta, perfect for busy weeknights or leisurely weekends.
Ingredients
Scale
- 1.5 lbs raw shrimp (deveined)
- 2 tbsp olive oil
- 2 tbsp lemon juice (plus zest)
- 2 garlic cloves, minced
- 1.5 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup Persian cucumbers, chopped
- 1 cup cherry tomatoes, chopped
- 1 cup red bell pepper, chopped
- 1/4 cup red onion, diced
- 2 tbsp parsley, chopped
- 2 tbsp mint, chopped
- 1/2 cup feta cheese, crumbled
- 1 lemon (juice)
- Salt and pepper to taste
- 1/2 cup tzatziki (optional)
- 2 cups butter lettuce
- 2 cups cooked quinoa
Instructions
- Marinate the shrimp: In a large non-reactive bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add the shrimp and mix well. Let them marinate for at least 15-20 minutes.
- Prep the Mediterranean salad: In a large bowl, combine the chopped cucumbers, cherry tomatoes, bell pepper, red onion, parsley, feta cheese, and additional lemon juice. Season with salt and pepper.
- Cook the shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp. Cook for 2-3 minutes, then flip and cook for an additional 1-2 minutes.
- Assemble the bowls: Fill each bowl with quinoa, add butter lettuce, spoon in the Mediterranean salad, and top with shrimp and tzatziki.
Notes
Leftover shrimp can be stored for up to 2 days. Prep quinoa and salad components ahead of time for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 200mg