Description
A bright, zesty, and garlicky shrimp bowl that comes together in just 15 minutes. This healthy, protein-packed meal features seared shrimp, fluffy grains, fresh vegetables, and toasted pine nuts for a perfect weeknight dinner.
Ingredients
Scale
- 1.5 lbs (680g) jumbo or extra-large shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil
- 4–5 cloves garlic, minced
- 2 lemons (juice of 1, zest of 2)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup dry couscous or quinoa
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup pine nuts, toasted
- 2 tablespoons fresh parsley, chopped
Instructions
- Thaw frozen shrimp in cold water for 10 minutes if necessary. Drain and pat shrimp completely dry with paper towels.
- In a bowl, toss the dry shrimp with olive oil, minced garlic, lemon zest, half the lemon juice, oregano, salt, pepper, and red pepper flakes. Let marinate briefly.
- Cook the grain base: For couscous, bring 1 cup water to a boil, stir in couscous, remove from heat, cover, and let sit for 5 minutes. For quinoa, rinse 1 cup quinoa, add 2 cups water, boil, then simmer covered for 15 minutes. Fluff with a fork and set aside.
- Heat a large skillet over medium-high heat. Add shrimp in a single layer and sear for 2 minutes until pink on one side. Flip and cook for another 1-2 minutes until opaque. Remove from heat immediately.
- While shrimp cook, toast pine nuts in a small dry skillet over medium heat, shaking constantly, until golden brown and nutty (about 2-3 minutes). Remove immediately to prevent burning.
- Assemble bowls by adding a scoop of grain, topped with shrimp, cherry tomatoes, cucumber, feta, and olives.
- Drizzle with remaining lemon juice, then sprinkle generously with toasted pine nuts and fresh parsley. Serve immediately.
Notes
Pat shrimp dry thoroughly to ensure they sear rather than steam. Do not overcook shrimp as they become rubbery quickly. Toast pine nuts carefully as they burn easily. For a dairy-free version, substitute feta with tahini or vegan feta. Couscous is the fastest grain option, but quinoa or orzo work well too.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 4
- Protein: 35
Keywords: shrimp bowl, lemon garlic shrimp, quick dinner, healthy weeknight meal, mediterranean diet, gluten-free option, high protein