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High Protein Mediterranean Shrimp Plates - Fresh, Fast, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1.5 pounds large shrimp, peeled and deveined, tails off (fresh or thawed frozen)
  • Olive oil: 3 tablespoons extra-virgin, divided
  • Lemon: Zest and juice of 1 large lemon
  • Garlic: 3 cloves, minced
  • Spices: 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes (optional), 1/2 teaspoon kosher salt, black pepper
  • Cooked grains: 3 cups cooked quinoa, farro, or brown rice
  • Cherry tomatoes: 2 cups, halved
  • Cucumber: 1 large English cucumber, diced
  • Red onion: 1/4 small, thinly sliced
  • Kalamata olives: 1/2 cup, pitted and halved
  • Fresh herbs: 1/4 cup chopped parsley and/or dill
  • Feta: 1/2 cup crumbled (optional but classic)
  • Baby spinach or arugula: 3–4 cups
  • Yogurt-tahini sauce: 1/2 cup plain Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 tablespoon water, 1 small garlic clove grated, pinch of salt

Method
 

  1. Cook the grains: If you haven’t already, cook quinoa, farro, or brown rice according to package instructions. Fluff and set aside.
  2. Make the yogurt-tahini sauce: In a small bowl, whisk Greek yogurt, tahini, lemon juice, water, grated garlic, and a pinch of salt until smooth. Adjust thickness with more water if needed. Chill.
  3. Prep the shrimp marinade: In a bowl, combine 2 tablespoons olive oil, lemon zest, half the lemon juice, minced garlic, oregano, smoked paprika, cumin, red pepper flakes (if using), salt, and a few grinds of pepper. Add shrimp and toss to coat. Let sit 10–15 minutes while you prep the vegetables.
  4. Chop the veggies: Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the herbs. Set aside the olives and crumble the feta.
  5. Cook the shrimp: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Arrange shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Do not overcook. Squeeze the remaining lemon juice over the shrimp and remove from heat.
  6. Build the plates: Add a handful of spinach or arugula to each plate or bowl. Spoon on a scoop of grains. Top with shrimp, tomatoes, cucumber, onion, olives, and herbs. Sprinkle with feta.
  7. Finish with sauce: Drizzle the yogurt-tahini sauce over the top. Add a final swirl of olive oil and a pinch of salt and pepper if you like.
  8. Serve: Enjoy warm right away, or let cool and pack for lunch.