Go Back
–+ servings

Mediterranean Shrimp Bowl

This Mediterranean Shrimp Bowl is fresh, colorful, and full of vibrant Mediterranean flavors. It's an easy, wholesome meal that's perfect for busy weeknights, meal prep, or a healthy lunch you'll actually look forward to.
Shared notes will appear here.
Soups, Salads & Bowls
Mediterranean
Kitchen Pace : 🕒🕒
Servings: 4
Recipe by NAVA Kitchen
Mediterranean Shrimp Bowl with quinoa, roasted broccoli, tomatoes, cucumber, feta, and creamy lemon yogurt dressing.
Print Recipe
Share Recipe
Save to My Kitchen

Ingredients:

For the Quinoa
  • 1 cup quinoa, rinsed
  • 2 cups chicken, or vegetable broth
  • 1 tbsp fresh parsley, chopped
For the Roasted Broccoli
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • 1 garlic clove, pressed
  • Salt and black pepper, to taste
For the Shrimp
  • 1 lb. shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 garlic cloves, pressed
  • 1 tsp paprika
  • 1 tsp dried oregano
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ lemon, juiced
For the Bowl
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ¼ cup red onion, thinly sliced
  • ½ cup feta cheese, crumbled
Lemon Yogurt Dressing
  • ½ cup yogurt, plain
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, pressed
  • 1 tbsp fresh dill, chopped
  • Salt and black pepper
  • 1-2 tbsp water, as needed to thin

Method:

Start Cooking
Cook the Quinoa
  • In a medium saucepan, combine the quinoa and broth. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the broth is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in the chopped parsley.
Roast the Broccoli
  • Preheat the oven to 400°F. Toss the broccoli with the olive oil, garlic, salt, and pepper. Spread it in a single layer on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until the broccoli is tender and lightly browned around the edges.
Cook the Shrimp
  • In a medium bowl, toss the shrimp with the olive oil, garlic, paprika, oregano, onion powder, salt, pepper, and lemon juice until evenly coated.
  • Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, depending on their size, until pink, opaque, and just cooked through. Remove from the heat immediately to prevent overcooking.
Make the Lemon Yogurt Dressing
  • In a small bowl, whisk together the yogurt, olive oil, lemon juice, garlic, dill, salt, and pepper. Add 1 to 2 tablespoons of water, as needed, until the dressing reaches a smooth, pourable consistency.
Assemble the Bowls
  • Divide the cooked quinoa among four bowls. Top with the roasted broccoli, shrimp, cherry tomatoes, cucumber, and red onion. Sprinkle with the crumbled feta and drizzle with the lemon yogurt dressing. Serve immediately. Bon appétit!

Kitchen Tools:

Notes:

From the kitchen
  • Cooking the quinoa in broth instead of water adds an extra layer of flavor without any extra work.
  • Roasting the broccoli brings out its natural sweetness, while the creamy lemon yogurt dressing ties everything together with a bright, fresh finish.
  • For the best texture, cook the shrimp just until they turn pink and opaque—overcooked shrimp can become rubbery.
 
Make it yours
  • Substitute chicken, salmon, or chickpeas for the shrimp.
  • Add sliced avocado for extra creaminess.
  • Use brown rice, farro, or couscous instead of quinoa.
  • Add Kalamata olives or roasted red peppers for more Mediterranean flavor.
  • Mix in extra vegetables like spinach, roasted zucchini, or bell peppers.
  • Sprinkle with toasted sliced almonds or pine nuts for extra crunch.
  • Add a pinch of crushed red pepper flakes for a little heat.
 
At the table
  • Serve this bowl on its own for a complete meal, or pair it with warm pita, hummus, or a simple cucumber salad.
  • It also makes an excellent meal-prep lunch—store the dressing separately and drizzle it over just before serving to keep everything fresh and crisp.

My notes:

Click here to add your own private notes.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.

Nutrition:

Calories: 644 kcal | Carbohydrates: 44 g | Protein: 56 g | Fat: 28 g | Saturated Fat: 7 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 16 g | Trans Fat: 0.02 g | Cholesterol: 265 mg | Sodium: 1650 mg | Potassium: 1443 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 999 IU | Vitamin C: 66 mg | Calcium: 298 mg | Iron: 5 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!