Description
A flavorful journey to the Mediterranean with succulent shrimp, vibrant veggies, and a creamy yogurt sauce served on a bed of quinoa.
Ingredients
Scale
- 2 tablespoons olive oil (extra virgin)
- 1 1/2 cups cherry tomatoes
- 1 medium zucchini
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Pinch of salt and pepper (to taste)
- 2 cloves garlic, minced
- 2 servings of shrimp (peeled and deveined)
- Juice from 1/2 lemon
- 1/2 cup Greek yogurt (plain)
- 1 clove garlic, grated (for the sauce)
- 1/4 cup fresh chopped dill
- 1/3 to 1/2 cup cooked quinoa
Instructions
- Prepare the Sauce: In a small bowl, mix together Greek yogurt, grated garlic, lemon juice, chopped dill, and salt and pepper. Set aside.
- Sauté the Vegetables: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add zucchini and tomatoes, sprinkle with salt, pepper, paprika, and oregano. Sauté for 6 to 8 minutes until softened. Set aside.
- Cook the Shrimp: In the same skillet, heat the remaining tablespoon of olive oil. Add shrimp and minced garlic, season with salt, pepper, and remaining spices. Cook for 90 seconds to 2 minutes on each side until shrimp is opaque.
- Assemble the Bowls: Divide cooked quinoa between two bowls. Top with sautéed veggies and shrimp. Drizzle with yogurt sauce.
- Enjoy: Serve and enjoy your Greek Shrimp Bowls!
Notes
Use high-quality ingredients for the best flavor. Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Greek shrimp bowls, quinoa, Mediterranean cuisine, healthy meal
