Mediterranean shrimp with tahini (Printable Version)

Succulent shrimp atop Mediterranean grains and vegetables with a creamy tahini drizzle.

# What You'll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp smoked paprika
05 - 1/2 tsp sea salt
06 - 1/4 tsp black pepper

→ Grains

07 - 1 cup cooked quinoa

→ Mediterranean Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1/2 cup Kalamata olives, pitted and halved
11 - 1/2 cup red onion, thinly sliced
12 - 1 cup baby spinach or arugula

→ Tahini Sauce

13 - 1/4 cup tahini
14 - 2 tbsp fresh lemon juice
15 - 2 tbsp water, plus more as needed
16 - 1 clove garlic, minced
17 - 1/4 tsp ground cumin
18 - 1/4 tsp sea salt

→ Garnish

19 - 2 tbsp fresh parsley, chopped
20 - Lemon wedges, for serving

# How to Make It:

01 - Prepare quinoa according to package instructions and set aside.
02 - In a medium bowl, toss shrimp with olive oil, minced garlic, smoked paprika, salt, and black pepper until evenly coated.
03 - Heat a skillet over medium-high heat. Add seasoned shrimp and cook for 2 to 3 minutes per side until pink and opaque. Transfer to a clean plate.
04 - In a small bowl, whisk together tahini, lemon juice, water, minced garlic, cumin, and salt until smooth. Add additional water gradually to achieve desired consistency.
05 - Divide cooked quinoa among serving bowls. Layer spinach, cherry tomatoes, cucumber, olives, and red onion on top of each portion.
06 - Top each bowl with sautéed shrimp. Drizzle generously with tahini sauce. Garnish with chopped parsley and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under 35 minutes, making weeknight dinners feel sophisticated without the stress.
  • The tahini sauce is so good you'll find yourself drizzling it on everything for the next week.
  • It's naturally dairy-free and packed with protein, so you feel genuinely nourished afterward.
02 -
  • If your tahini sauce breaks and gets grainy, it usually means you need to whisk in a little more water or lemon juice to bring it back together—patience and a steady hand at the whisk.
  • Don't prep the bowl components too far in advance or the vegetables will lose their crispness and weep into the grains.
03 -
  • Pat your shrimp completely dry before seasoning them; any excess moisture prevents them from developing that beautiful golden sear.
  • The tahini sauce can be made up to 24 hours ahead and stored in the refrigerator, then thinned with a little water when you're ready to use it.
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