Mediterranean shrimp with tahini

There's something about assembling a Mediterranean bowl that feels less like cooking and more like painting on a plate. I discovered this particular combination on a Tuesday afternoon when my kitchen was too warm for anything heavy, and I had a pound of shrimp that needed rescuing from the back of the fridge. The tahini sauce came together almost by accident—I was whisking and tasting, whisking and tasting, until suddenly it transformed into something creamy and alive that made the entire bowl sing.

I made this for a friend who'd just moved to the neighborhood, and watching her face light up as she took that first bite—the way the warm shrimp met the cool, crisp vegetables and that silky sauce—told me I'd made the right call. She came back three days later asking for the recipe, which is how I know it's a keeper.

Ingredients

• Large shrimp, peeled and deveined: Buy them this way if you can; it saves precious minutes and the shrimp cook more evenly when they're uniform in size.
• Olive oil: Use a good quality one you actually enjoy the taste of, because you'll notice it.
• Smoked paprika: This is the secret that makes the shrimp taste like it came from somewhere warm and intentional.
• Cooked quinoa: Brown rice and farro work beautifully too; choose based on what's already in your pantry.
• Cherry tomatoes: Halving them instead of leaving them whole means they burst and release their juice into the bowl.
• Cucumber: Dice it just before serving so it stays crisp and doesn't weep into everything.
• Kalamata olives: The briny richness is non-negotiable here; they anchor the whole bowl.
• Red onion, thinly sliced: Let it sit in a little lemon juice for five minutes and it becomes slightly sweeter and less sharp.
• Baby spinach or arugula: Arugula has more personality if you're in the mood for that slight peppery bite.
• Tahini: The foundation of the sauce; store it in a cool place or it can separate and become stubborn.
• Fresh lemon juice: Bottled works in a pinch, but fresh makes a noticeable difference in brightness.
• Garlic, minced: Two cloves for the shrimp and one for the sauce might seem repetitive, but they serve different purposes entirely.
• Ground cumin: Just a whisper of it in the sauce adds warmth without announcing itself.
• Fresh parsley: Chop it right before garnishing so it stays vibrant and doesn't bruise.

Instructions

Get your grains ready:

If you haven't already cooked your quinoa or grain of choice, do that first so it has time to cool slightly while you work on everything else. This is the one thing that can't be rushed.

Season the shrimp:

In a medium bowl, toss the shrimp with olive oil, garlic, smoked paprika, salt, and pepper until each piece is evenly coated. Don't be shy with the seasoning; the shrimp needs to taste good on its own.

Sear the shrimp:

Heat your skillet over medium-high heat until it's genuinely hot—you should feel the heat radiating when you hold your hand above it. Add the shrimp in a single layer and let them sit for 2-3 minutes without moving them, then flip and cook for another 2 minutes until they're pink and just opaque inside. Overcooked shrimp becomes rubbery, so watch the clock.

Make the tahini sauce:

In a small bowl, whisk together tahini, lemon juice, water, minced garlic, cumin, and salt until it's smooth and creamy. If it's too thick, add water a tablespoon at a time until you reach the consistency of thick Greek yogurt. Taste it and adjust the lemon juice or salt as needed.

Prep the vegetables:

Halve the cherry tomatoes, dice the cucumber, slice the red onion thinly, pit and halve the olives, and have your greens ready. Do this while the shrimp cooks so everything comes together at once.

Assemble the bowls:

Divide the grains evenly among serving bowls, then layer the spinach or arugula on top, followed by tomatoes, cucumber, olives, and red onion. The order matters because it keeps everything organized and prevents the greens from getting buried.

Top and serve:

Crown each bowl with a portion of the seared shrimp, then drizzle generously with tahini sauce. Finish with chopped parsley and a lemon wedge on the side, then serve immediately while the shrimp is still warm.

Pin It

This bowl became my answer to those evenings when I wanted to feel like I was sitting at a seaside taverna instead of my ordinary kitchen. There's something about the combination of warm protein, cool vegetables, and that creamy sauce that feels both comforting and bright.

Why This Bowl Works

The beauty of this dish lies in its balance of temperatures and textures—warm shrimp against cool, crisp vegetables, creamy sauce mingling with tender grains. Every component stands on its own but tastes infinitely better together, which is the mark of a truly well-constructed bowl. The tahini sauce acts as the glue that ties everything into something cohesive and satisfying.

Making It Your Own

I've made this bowl with grilled chicken on nights when shrimp felt too fancy, with roasted chickpeas when I wanted something heartier, and even with crispy tofu when I was experimenting. The formula is flexible enough to bend around what you have on hand or what you're craving. The tahini sauce is truly the star, so as long as that's in place, the rest can adapt to your mood and your pantry.

Timing and Prep Wisdom

The entire bowl takes about 35 minutes from start to finish, but most of that is just cooking time and not active work. The actual hands-on cooking happens in quick bursts—seasoning the shrimp, searing them, whisking the sauce, and chopping vegetables. If you prep your ingredients before you start cooking, the actual assembly feels almost meditative.

• Cook your grains while you prep everything else to save time and mental energy.
• Keep a small bowl of lemon water nearby while chopping to prevent the cut vegetables from browning.
• Make extra tahini sauce and store it in a jar; it keeps for nearly a week and transforms plain roasted vegetables into something special.

Pin It

This is the kind of recipe that makes you feel capable in the kitchen while tasting like you've put in far more effort than you actually have. I hope it brings you as much quiet joy as it's brought me.

Recipe FAQs

→ What grains work best as a base?

Quinoa, brown rice, farro, or couscous can be used, each bringing a unique texture and flavor to complement the shrimp.

→ How should the shrimp be cooked for best flavor?

Sauté shrimp in olive oil with garlic and smoked paprika over medium-high heat for 2–3 minutes per side until pink and opaque.

→ Can the tahini sauce be adjusted in thickness?

Yes, add water gradually while whisking to reach the desired creamy but pourable consistency.

→ Are there suitable substitutions for shrimp?

Grilled chicken, tofu, or chickpeas can be used as alternative protein options to vary the dish.

→ What garnishes enhance the dish?

Chopped fresh parsley and lemon wedges brighten the bowl and add fresh herbal and citrus notes.