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Garlic Herb Grilled Shrimp Power Bowl with Lemon-Tahini Dressing

Close-up of a vibrant grilled shrimp bowl featuring seasoned shrimp, quinoa, tomatoes, cucumbers, and a creamy dressing.
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Assemble a satisfying and flavorful grilled shrimp power bowl featuring perfectly seasoned shrimp, fluffy quinoa, and fresh vegetables, topped with a bright lemon-tahini sauce.

Ingredients

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  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa, uncooked
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1/2 English cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • For the Lemon-Tahini Dressing: 1/4 cup tahini, 3 tablespoons fresh lemon juice, 2 tablespoons water (or more for desired consistency), 1 clove garlic minced, 1/4 teaspoon salt

Instructions

  1. Prepare the quinoa: Rinse the quinoa. Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.
  2. Marinate the shrimp: In a medium bowl, toss the shrimp with olive oil, minced garlic, oregano, thyme, salt, and pepper. Let it sit for at least 10 minutes while you prepare the grill.
  3. Make the dressing: Whisk together tahini, lemon juice, water, minced garlic, and salt in a small bowl until smooth. Add more water, one teaspoon at a time, until you reach a pourable consistency.
  4. Grill the shrimp: Preheat your grill or grill pan to medium-high heat. Thread the shrimp onto skewers, if desired, or place directly on the grates. Grill for 2 to 3 minutes per side, until pink and opaque. Do not overcook.
  5. Assemble the bowls: Divide the cooked quinoa among four bowls. Top each portion with grilled shrimp, cherry tomatoes, cucumber, red onion, and fresh parsley.
  6. Serve immediately by drizzling generously with the lemon-tahini dressing.

Notes

  • For a low carb grilled shrimp bowl option, substitute the quinoa with cauliflower rice or mixed greens.
  • You can prepare the quinoa and dressing up to two days ahead for quick weeknight shrimp meal assembly.
  • If you prefer a Mediterranean shrimp bowl, add crumbled feta cheese and Kalamata olives as toppings.

Nutrition

Find it online: https://kitchenuser.net/grilled-shrimp-bowl-recipe-power-bowl/