These quick and easy Mediterranean shrimp bowls are one of the best healthy lunch ideas ever! They take little time to cook, are full of flavor and a must-try Mediterranean recipe with shrimp and vegetables.
I don’t know about you, but I love having some peeled and deveined shrimp in my freezer. Well, I love having food in my kitchen in general. I’m pretty much a hoarder. A squirrel. But I like to keep things organized and tight for the most part. Getting off topic here. Shrimp.
It’s a great source of protein to have around, I mainly love it because it tastes good and it cooks really fast. And it’s pretty healthy, even though it has a lot of cholesterol. It also provides essential nutrients like selenium and omega-3’s.
So the last time we bought shrimp, I made a lot of things with it. Mostly Mediterranean shrimp recipes like these bowls.
They’re amazing! So flavorful and full of healthy vegetables, some umami from the shrimp, a little bit of saltiness from the feta and olives and then we finish everything off with some hummus. The perfect healthy lunch recipe!
These shrimp bowls are pretty much a new version of the leftover chicken gyro bowls I made last year. This recipe is what you make when you’ve got no cooked chicken, 15 minutes and some frozen shrimp. It’s so good, definitely a must-try if you love Mediterranean recipes and the Mediterranean diet!
Mediterranean Shrimp Bowls Ingredients
You can make these Mediterranean shrimp bowls for a quick healthy lunch using some simple ingredients that are typical for the Mediterranean diet. Here’s a list:
Shrimp. Peeled and deveined. You can use small, big, giant – whatever is available.
Vegetables. We’ll do a mix of stir-fried and raw vegetables. This is an incredibly satisfying combination for bowls and salads. So here we have zucchini, carrots, lettuce, cabbage – use whatever is in season. If you’re making these bowls during summer, use tomatoes and cucumbers for the salad. You can also grill the veggies and shrimp.
Feta Cheese. Or any white crumbly salty briny cheese.
Hummus. I’ll admit – I was feeling lazy, so I bought hummus. No shame in that, if you’re not feeling like making your own – just make sure it doesn’t have additives. Hummus is mostly chickpeas, tahini, lemon juice and garlic. If there are additives – better avoid.
Garlic and spices. Can’t go without those when you’re making a Mediterranean recipe for lunch or dinner!
Olive oil and vinegar or lemon juice. And salt and pepper – the small extras you need to season the recipe to your liking!
How To Make Mediterranean Shrimp Bowls
Now, let’s roll those sleeves up and make this Mediterranean shrimp bowls recipe for lunch or whenever you choose to have it!
Start by washing all the vegetables you need for the salad and to stir-fry. So it’s some lettuce, cabbage, parsley, green onions, zucchini and carrots. Chop the lettuce, cabbage, green onions for the salad and the parsley thinly. For the stir-fried vegetables slice the zucchini either lengthwise or in circles, the carrots and scallions lengthwise. Peel and mince garlic.
Defrost the shrimp and peel if needed.
Heat some olive oil in a nonstick skillet and saute the zucchini, carrots and scallions for 2-3 minutes.
Move them to one side and add in the shrimp (but you can also just add in the shrimp). Cook for 4-5 minutes until it turns pink and slightly browned while stirring occasionally. During the last few minutes stir in some hot paprika and the garlic for extra flavor!
While this is cooking, throw the vegetables for the salad into a bowl and toss with some olive oil, lemon juice and salt and pepper to taste.
Arrange the bowls with the salad as the base, the shrimp and cooked vegetables on top, sprinkle some chopped pitted olives, crumbled feta and add a little bit of hummus.
Garnish with some freshly chopped parsley and enjoy immediately!
How To Store & Meal Prep
The recipe for the Mediterranean shrimp bowls makes two servings, so if you want to make them ahead – adjust the recipe accordingly. Other than that you can prep everything and throw it into separate airtight containers. Just make sure to add olive oil and lemon juice to the salad right before you serve it.
Serve the different parts separately, the salad in one place, the shrimp, feta, olives and cooked vegetables in another, hummus in a different one. Assemble when it’s time to eat! Stored this way, the bowls should be good for about 3 days in the fridge.
More Easy Mediterranean Recipes
Well, I hope you enjoy every single bite of these flavorful Mediterranean shrimp bowls at lunch or whenever you make them! If you’re a fan of the Mediterranean diet and love to try more Mediterranean recipes, give these a go:
Mediterranean Shrimp Bowls
These quick and easy Mediterranean shrimp bowls are one of the best healthy lunch ideas ever! They take little time to cook, are full of flavor and a must-try Mediterranean recipe!
Ingredients
Salad Base
- 3 cups lettuce
- 2 cups cabbage
- 1/4 cup parsley
- 2 scallions
- 1 tbsp acv or lemon juice
- 1 tbsp olive oil
- Salt to taste
Shrimp
- 1 zucchini,
- 2 carrots
- 3 scallions
- 2 garlic cloves
- 1 tsp hot paprika
- 8oz/220g shrimp, peeled and deveined
Additionally
- 1/3 cup hummus
- 2 tbsp feta cheese
- A few olives, pitted and chopped
Instructions
- Wash and chop the lettuce, cabbage, green onions for the salad and the parsley thinly. Add to a bowl and toss with lemon juice, olive oil, salt and pepper to taste. (you can also make it while the shrimp is cooking).
- For the shrimp and vegetables, wash and chop the zucchini either lengthwise or in circles, the carrots and scallions lengthwise. Peel and mince garlic and defrost shrimp if using frozen.
- Heat some olive oil in a nonstick skillet and saute the zucchini, carrots and scallions for 2-3 minutes. Move them to one side and add in the shrimp cooking it for 4-5 minutes until it turns pink and slighly browned, while stirring occasionally. About 2 minutes before you turn the heat off stir in the garlic and the hot paprika.
- Arrange the bowls with the salad as the base, the shrimp and cooked vegetables on top, sprinkle some chopped pitted olives, and crumbled feta and add a little bit of hummus. Garnish with some freshly chopped parsley and enjoy immediately!
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 385Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 240mgSodium 1645mgCarbohydrates 30gFiber 11gSugar 10gProtein 35g