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Mediterranean Shrimp Bowl Recipe Easy Lemon Vinaigrette for Quick Weeknights

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A quick and healthy Mediterranean shrimp bowl with bright, fresh flavors and a zesty lemon vinaigrette, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound raw shrimp, peeled and deveined (medium or large, frozen or fresh)
  • 2 tablespoons extra virgin olive oil (for shrimp)
  • 3 cloves garlic, minced (for shrimp)
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 cups cooked couscous or quinoa
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 medium red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled (optional)
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons fresh lemon juice
  • 1/3 cup olive oil (for vinaigrette)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced (for vinaigrette)
  • Salt and pepper, to taste (for vinaigrette)

Instructions

  1. Cook the couscous or quinoa: Bring 2 cups of water to a boil with a pinch of salt. Add couscous or quinoa, cover, and remove from heat. Let it steam for 5 minutes (couscous) or about 15 minutes (quinoa) until fluffy. Fluff with a fork and set aside to cool slightly.
  2. Make the lemon vinaigrette: In a bowl or jar, whisk together 3 tablespoons fresh lemon juice, 1/3 cup olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, and salt & pepper to taste. Adjust acidity or sweetness as desired.
  3. Prep the veggies: Dice the cucumber, halve cherry tomatoes, thinly slice red onion, pit and halve olives, crumble feta, and chop parsley. Set all aside.
  4. Cook the shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and cook until fragrant (about 30 seconds). Add shrimp, sprinkle with smoked paprika, salt, and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove from heat.
  5. Assemble the bowls: Divide couscous or quinoa between bowls. Top with shrimp, veggies, olives, and feta. Drizzle generously with lemon vinaigrette. Finish with a sprinkle of parsley.

Notes

Do not overcook shrimp to avoid rubbery texture; use freshly squeezed lemon juice for best vinaigrette flavor; let grains cool slightly before assembling to prevent wilting veggies; vinaigrette can be made ahead and stored up to 3 days in fridge; toast couscous before cooking for extra flavor; store components separately for meal prep.

Nutrition

Keywords: Mediterranean shrimp bowl, lemon vinaigrette, quick dinner, healthy shrimp recipe, weeknight meal, easy shrimp bowl, couscous shrimp bowl, quinoa shrimp bowl

Find it online: https://daintydine.com/mediterranean-shrimp-bowl-recipe-easy-lemon-vinaigrette-for-quick-weeknights/